Free Recipe Rolled Sushi

Recipe Type: A Recipes

Recipe Preparation: boil

Cooking Ingredients for Rolled Sushi Recipe

1 c Short grain rice
2 c Cold water
1/4 ts Salt
2 tb Rice vinegar or white
-vinegar
1 tb Sugar
2 tb Sake or dry sherry
1 sm Cucumber; seeded, in thin
-strips or 2 ounces fresh
-whole green beans (1/2 cup)
1 sm Carrot; in thin strips
6 Eggs
6 tb Water
6 Sheets nori seaweed (8×8 )
3 oz Smoked salmon; sliced, in
-1/4 strips

Rolled Sushi Preparation

For vinegared rice: wash rice under cold running water, rubbing grains together with fingers, till water runs clear. Drain. Combine rice, cold water, and salt in a medium sauce pan; bring to boiling. Reduce heat, cover, and simmer 15 minutes or till liquid is absorbed. Remove from heat; stir in vinegar, sugar and sake. Cover and cool to room temperature. If using green beans, cover and cook with carrot in a small amount of boiling water for 10 minutes or till vegetables are just tender. Drain and cool. For each omelet roll, beat 1 egg with 1 tablespoon water. Pour into a lightly greased 8 skillet with flared sides; lift and tilt the skillet to spread evenly. Cook over medium heat 1.5-2 minutes or till set. Omelet may start to brown. Do not turn. Remove from the pan; cool. Trim cooled omelet using a sharp knife to cut away two of its opposite curved edges so it resembles a rectangle. Roll up tightly, jelly-roll style, beginning from a straight edge. To toast seaweed place each sheet on a broiler pan and broil 5-6 from the heat for a few seconds or till color changes to a lighter green. Broil one side only. To assemble spread 1/2 cup vinegared rice over each seaweed sheet, spreading to within 1 of one edge and to the other three edges. Center 3-4 salmon strips, an omelet roll and/or vegetables on rice atop each seaweed sheet. Select filling ingredients as desired. Starting opposite the side that has rice spread to within 1 of the edge, roll up each sheet jelly-roll style. Press the seaweed edge lightly to seal. Slice each roll crosswise into 3 pieces; cut each piece in half diagonally. Place, diagonally, cut side up, on serving plate. Makes 36 pieces. NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 24. Posted to MC-Recipe Digest V1 #866 by Peg Baldassari <Baldassari@compuserve.com> on Oct 26, 1997

Cooking Temperature:

Recipe Serves: 1

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