Friday, October 30, 2015

Sushi Rolls

     Most sushi contains a variety of allergens: fish, yeast and possibly corn (in the vinegar), sesame, etc.  You can, however, make excellent sushi without any of these ingredients. Using a bit of lime juice in place of the usual vinegar does no harm to the flavor.






     1 c. rice (See Rice  in the GlossarySushi rice, being sticky, does an 
          excellent job of holding a sushi roll together, but  other  rice can be 
          substituted. 
     1 tsp. salt (See Salt in the Glossary)
     2 Tb. sugar (See Sugar in the Glossary)
     3 Tb. white vinegar (See Vinegar in the Glossaryor 2 Tb. freshly 
          squeezed lime juice (See Juice in the Glossary)
     (totally optional) 1/4 c. sesame seeds1 Tb. sesame seeds per sushi roll 
          containing  sesame seeds 
     4 sheets of nori (some nori has sesame seed oil on it: read the label)
     2 or 3 filling ingredients (your choice of raw fishask your grocer which fish are ok for sushi, slivered green onions, slivered raw carrot, cucumber strips  [See Produce in the Glossary], corn-free, yeast-free marinated daikon, slightly cooked spinach or whatever else you feel like using and aren't allergic to)

     Cook the rice according to the directions on the package. Stir in the salt, sugar and vinegar or lime juice. Put the sesame seeds in a small pan over high heat and toast them, stirring constantly. As soon as the seeds are lightly browned, pour them out into a bowl so that the hot saucepan does not continue to cook them. Arrange your ingredients and a bamboo sushi rolling thing in front of you and you are ready to assemble the sushi rolls.  


Getting ready to make sushi with slivered green
onion, daikon pickle and carrot

     Use a wooden paddle (or the back of a big spoon) to spread ¼ of the rice onto the less shiny side of a sheet of nori, leaving one end of the nori uncovered.  

     Sprinkle 1/4 of the sesame seeds on top of the rice. If you need some of the rolls to be sesame-free, make those first, before there are stray seeds lying about your work area.

    Arrange the filling ingredients in a line on top of the rice.  Roll up using a bamboo rolling thing such that the uncovered end of the nori is on the top and can stick to the layer of nori below it, sealing the roll.



Ready to roll

     Slice with a sharp knife and serve with wasabi and/or
Sushi Dipping Sauce.

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