Vegetarian Hand Rolled Sushi (Temaki)
Serves: 3
Terry Wiza
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
39
Sourness
31
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1
Nori1
Avocado3.333333 cups
Short Grain Rice4 cups
Water (plus 1/4 cup)6 tbsps
Rice Vinegar5 tbsps
Sugar3 tsps
SaltDirections:
1
Place a half sheet of nori horizontally in front of you on your mat
2
Place rice on left third of nori, leaving border of nori all around
3
Place filling ingredients vertically across middle of rice
4
Fold near corner of nori over to begin folding into cone shape
5
Continue to roll until cone is formed
6
Serve with pickled ginger, wasabi and soy sauce as condiments
7
Rinse rice in water until the water runs clear and then drain in a colander for 1 hour
8
Place the drained rice in a rice cooker or in a pot with a tight-fitting lid and add 4 cups water
9
Over medium heat, cover and bring the water to a boil
10
Boil for about 2 minutes, reduce heat and allow to simmer for another 5 minutes
11
Reduce heat to low and cook for about 15 minutes, or until water has been absorbed
12
Remove from the heat, remove lid, and place a towel over pot
13
Replace lid and let stand for 10 to 15 minutes
14
While the rice cooks, combine vinegar, sugar and remaining 1/4 cup water in a saucepan
15
Heat over low temperatures, stirring, until sugar and salt dissolve
16
Let cool
17
Empty rice into a hangiri (or other nonmetallic) tub and spread it evenly over the bottom with a shamoji (or large wooden spoon)
18
Run the spatula through the rice in slicing motions to separate the grains
19
While doing this, slowly add vinegar mixture
20
Add only as much as is necessary; the rice should not be mushy
21
If you have help, fan the rice with an uchiwa (fan) during the cooling and mixing procedures
22
Do not refrigerate the rice
23
Keep it in the tub covered with a clean cloth until ready to use
24
The rice will last one day