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Brown Rice
Sushi
 Nori and
mirin are from the dried foods and sauce section of Japanese supermarkets. Look for miso in the freeze. If you can't manage rice rolls, fill nori cones with rice or serve rice garnished with nori strips.
Nori (seaweed) sheets, toasted
Carrot, cut into strips 1/2 cm thick, steamed or boiled
Daikon or local radish, cut into strips 1/2 cm thick, steamed and boiled '
Spring onion, 6cm slices
Cooked brown rice, slightly cooked
Mirin (rice wine) and brown rice vinegar
Miso (fermented soya bean paste).
- Place nori on a bamboo sushi mat (from Japanese stores).
- Prepare vegetables and rinse under cold water so they stay brightly coloured
- Season rice with mirin and brown rice vinegar
- Place a small bowl of water near the sushi mat. Wet your fingers occasionally to keep rice from sticking. Spread the cooked rice evenly on the sheet of nori, leaving about 5cm at the top uncovered.
- Spread miso on rice 2 1/2-4cm from the bottom of the rice. Press carrot strips, radish and spring onions gently into the rice keeping them in neat horizontal rows.
- Start rolling by holding up the bottom of the sushi mat and pressing down firmly against the nori and rice. Roll and pull the mat back so the mat doesn't get rolled into the rice. Continue rolling until you reach the uncovered part. To seal, wet the edge if the nori with a little water and finish. You have to roll as tightly as possible if you don't want sushi to
disintegrated when held.
- Wet a very sharp knife and slice the roll in half and then slice again into four equal rounds each so you have eight rolls. Keep wetting you knife before slicing to prevent rice from sticking to the knife.
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Last modified: March 28, 2002
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