Ingredients: pickled ginger 2 tablespoons mirin 2 cups short-grain rice bamboo mat and paddle, for rolling sushi and mixing rice 2 tablespoons rice vinegar 3 tablespoons Wasabi powder 1 teaspoon salt 6 Nori sheets 2 teaspoons sugar 8 ounces smoked salmon, thinly sliced 6 green onions, long slivers 3 tablespoons water 2 1/2 cups water
Directions:1. Combine the water and mirin in a medium saucepan. Bring to a boil, add the rice. Mix well, cover, and simmer over low heat until all the liquid is absorbed, about 20 minutes. 2. Add the vinegar, sugar, and salt. Mix, cover, and let stand for about 20 minutes. 3. Lightly toast nori by passing individual sheets over a medium flame. Place a sheet of nori on a bamboo rolling mat. Cover sheet with an even layer of rice (about 1 cup) to cover all but 1/2 inch from the top edge. 4. Place 2 to 3 strips of salmon horizontally on the rice, making sure the strips come just to the side edges. Lay 3 to 4 green onion slivers across the middle of the rice. 5. Holding the filling in place with your fingers, lift the corner of the mat with your thumbs; roll towards the top of the nori. Moisten the top edge, and squeeze gently to close. Set roll aside, and continue rolling other sheets. 6. With a sharp, dampened knife, cut the roll in half. Wipe the blade in bewteen cuts, cutting each half into 3 to 4 pieces. Repeat with remaining rolls. 7. Serve sliced norimaki with pickled ginger and wasabi. 8. To make wasabi, mix equal parts wasabi powder with water; let sit for 10 minutes. |