Nori Rolls (vegetarian sushi)

Date: Thu, 29 Jul 1993 19:47:22 GMT


Vegetarian Sushi Nori and variations

4 	sheets nori, pretoasted (oriental or natural food market)
1 T.	umeboshi plum paste
1 T.	rice vinegar
1	clove garlic, smashed
1	slice ginger, smashed or grated
1.5 T	soy sauce
2	carrots
2	eggs
4	scallions
4 c.	cooked rice
1 T.	oil

Prepare ingredients: Heat oil in small skillet (about 20 cm diameter) on
med. high.  Slice carrots *lengthwise* into pieces about 0.5 cm diameter.
 Saute carrots, garlic, and ginger until carrots are just slightly
cooked, about 2 minutes.  Remove from pan.  Stir together eggs and soy
sauce.  Add to pan, and cook until eggs are set.  Do not disturb eggs
while cooking, except to turn once.  You should end up with an
"omelette", fairly dry.  When eggs are set and moderately firm, remove
from pan.  Cut into strips about 0.5 cm wide.  Mix vinegar and plum paste
into cooked, cooled rice.

Assemble nori rolls:  Lay out a sheet of nori with the "rough" side
toward you.  Spread 1/4 of the rice across nori, leaving about 2 cm space
on the far end and 1 cm space on the close end.  Go all the way to the
sides.  Make an indentation in the rice about 2 cm from the close end. 
Lay 1/4 of the other ingredients in the indentation: carrots, eggs, and 1
scallion.  Now roll up, beginning by folding over the 1 cm flap of nori
closest to you, then rolling up from the folded edge.  You want the roll
to be nice and firm, so try to keep it tight as you go.  To seal, run a
slightly wet finger over the edge where the seam is.  Place seam-side
down.  Slice crosswise into pieces 4-8 cm long (your preference).  The
orange carrot, yellow egg, and green scallion make a lovely center
against the white (or brown) rice.  Serve with soy and pickled ginger.

Notes: sticky rice works the best, but any kind will do.  Use brown rice
for the best nutritional value.

Variations: Once you have the basic method down, vary the center
ingredients as you wish.  This is my favorite combination, but other
ideas are tofu strips, other types of cooked vegetables, fresh spices
(strips of fresh dill, for example), etc.


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