💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › japanese › nori-maki… captured on 2022-06-11 at 22:46:09.
-=-=-=-=-=-=-
Date: Mon, 08 Nov 93 11:49:29 CST From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas) this is what we had for dinner last night, a recipe for nori-maki which is from an out-of-print book called 'Japanese Cooking: A Simple Art'. I got this in a used book store for a fairly exorbitant price, but it was worth it. One of the most detailed and beautiful japanese cookbooks I've ever seen. Anyway, I just eliminate the fish-flakes from the recipes now and everything is perfectly low-fat... Rice: 3 1/3 c. short-grain white rice 4 c. water 1 3" square of kombu (kelp) Dressing: dissolve (must completely dissolve) 5 T sugar in 6 T. unseasoned rice vinegar. (Marukan (?) has green trimmed label for unseasoned). Add about 4 t. sea salt. (I do not like it quite so salty. Taste the dressing and see what you think). bring rice to a boil. Boil for 2 minutes. Cover, reduce heat and simmer until all water is absorbed. Wrap pot lid in a towel and cover again. Turn off heat and let stand for 15 minutes. Pour rice into a large bowl. My large Rubbermaid bowl is a perfect sushi-rice making instrument, and I don't question that, I just use it. The book recommends a wooden bowl. Stir the rice, and slowly drizzle the dressing over it while you stir. As you do this, either have someone fan the rice with a piece of newspaper or something, or aim a small fan at it, at low speed. Try to stir gently and not break the grains of rice. After about 10 min, the rice will be sticky and somewhat cooler. Filling and stuff: You'll need about 8 sheets of nori seaweed. Anything veggie *can* be a filling. I recommend combinations of any of the following: cucumber cut into long strips lightly cooked carrots, cut into long strips rehydrated and stewed (in water plus 2 T. rice wine) kampyo or gourd strips rehydrated and stewed (in the leftover gourd water) shiitake mushrooms alfalfa sprouts red pepper strips pickled plums blanched asparagus spears white radish cut into long strips for those who can deal with a little vegetable fat, some 'restricted' ingredients can be used sesame seeds tempeh (stewed in the leftover mushroom/gourd water avocado, cut into strips Place a piece of nori on a sushi mat (looks like lots of little bamboo rods tied together; stiff in one direction and flexible in the other). You should be rolling the nori along its long axis. Cover about 2/3 of the sheet of nori with a 1 cm. layer of rice, leaving about 1/2 inch bare at the bottom and 1 1/2 inch at the top. Place desired fillings in a line across the rice, approximately in the middle. Fold nori over so that the rice rolls around the fillings; tuck short edge of bare nori into the inside of the roll and wrap long edge around. Wrap the sushi mat around the roll and use it to firmly pack the rice together. Gentle pressure should be used, so that the nori doesn't crack; the end product should be round and firm enough to be easily sliced with a sharp knife. This requires some practice, yes. Leftover nori rolls make a great lunch.