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Sudare - A fine bamboo mat for rolling norimaki, or sushi rolls.
Sudare - A fine bamboo mat for rolling norimaki, or sushi rolls. Nori - The flat, paper thin seaweed sheets used to make norimaki, or sushi rolls.
Nori - The flat, paper thin seaweed sheets used to make norimaki, or sushi rolls.

Totally Bamboo 7-pc. South Pacific Collection Bamboo Sushi Serving Set.



RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

NORIMAKI (Rice Rolled in Seaweed), Japanese

Here is a "how to" for making sushi rolls (norimaki). The most important part is getting the rice right.

Ingredients

    Rice

  • ¾ cup vinegar
  • ¼ cup Sherry wine
  • ½ to ¾ cup sugar
  • 3 tsp. salt
  • ¼ tsp. Ajinomato (Accent)

    • Heat above ingredients until sugar and salt are dissolved. Cool.

  • 5 cups rice
  • 5 cups water
  • 10 sheets Nori (seaweed)

    • Fillings

  • 10 strands Kanpyo (dried melon)
  • 5 large Shiitake (dried mushroom)
  • 2 carrots (medium size)
  • 1 bunch spinach
  • 1 egg
  • Dashi: Follow recipe for Basic Dashi.
Preparation Instructions

Rice

See recipe for cooking rice. Spread rice in a large pan and fold in vinegar mixture. Fan and cool.

Fillings

Kanpyo: Wash and soak in water for ½ hour. Drain. Boil in Dashi until tender. Season with sugar, soy sauce, salt, and Ajinomoto, according to one's taste end continue cooking for about 20 minutes. Cut into length of nori.

Shiitake: Wash and soak in water until soft (about 1 hour) Cut into ¼-inch strips. Cook 20 minutes in same water (enough to cover mushrooms) seasoned with sugar, soy sauce, and Ajinomoto.

Carrots: Peel and cut lengthwise into ¼-inch strips. Boil until tender. Season with sugar, salt, and Ajinomoto.

Spinach: Wash and boil in hot water for 3 minutes. Drain and squeeze out water.

Egg: Add pinch of salt, sugar, and 1 tsp. water or milk. Beat. Fry over medium heat, turn over once. Cut into ¼-inch strips.

Method of Rolling Norimaki

Picture of how to roll sushi rolls or norimaki. Place nori on sudare (fine bamboo mat). Spread rice evenly over 3/4 of the nori (thickness of layer of rice should be about 1/2 inch). About 1 inch from the edge "A", arrange 5 strands of kanpyo, a row each of shiitake, carrots, spinach and egg. Beginning at "A", roll nori away from you. When edge of sudare touches rice, lift sudare and continue rolling. Hold firm to tighten roll. Remove sudare. To serve, cut first in half, then into fours. Arrange on platter with cut side up. Garnish with parsley.

Variations for fillings: Broiled eel (canned), bamboo shoots, kamaboko (fish cake), green beans, watercress, parsley, and shredded shrimp. Most ingredients available at Oriental food stores.

Goes with: HOW TO COOK RICE - (Japanese Style).
Contributed by Mrs. Kay Kawai, 1950

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Joyce Chen 3-pc. Sushi Kit
Joyce Chen 3-pc. Sushi Kit
Price: $4.50 at Cooking.com

Using Joyce Chen's 3-piece Sushi Kit, you can prepare authentic sushi at home. The Sushi set comes with the basics: a 9.5-in. bamboo sushi mat that will not soften, fray or absorb moisture or odors, a sturdy 8-in. bamboo rice paddle, curved for scooping rice and other ingredients, and a comprehensive booklet that provides step-by-step instructions and diagrams.

Encyclopedia of Sushi Rolls rolls.
Encyclopedia of Sushi Rolls

      Purple Flower

 

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