• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Nori-Maki Sushi

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 2 c Sticky rice
  • 2 1/4 c Water
  • 1/3 c Rice vinegar
  • 1 1/2 tb Granulated sugar
  • 1/2 ts Salt
  • 8 Nori sheets (use pretoasted
  • -nori; especially made for
  • -making sushi)
  • Vegetables (choose from
  • -among the following
  • -vegetables):
  • Daikon radish; raw or
  • -pickled
  • Cucumber; peeled, seeded and
  • -quartered lengthwise
  • Avocado
  • Carrot
  • Zucchini


3 tb Wasabi powder; divided
Pickled ginger

3/4 c Vegetable stock
1/2 c Soy sauce
1/4 c Sake or dry sherry

Soak the rice in a bowl of cold water. Swish around with your hands and
drain when the water becomes cloudy. Fill with water again and repeat the
procedure until the water remains very clear.

Place the rice in a heavy 4-quart saucepan. Add the water and cover with
the lid. Bring the water to a boil without lifting the lid (watch for the
lid jiggling). Reduce the heat to medium high and cook for 5 minutes.
Listen for a hissing or crackling sound to indicate that the water has been
absorbed. Remove from the heat, and still without lifting the lid, let the
rice stand for 20 to 30 minutes.

Transfer the rice to a large bowl. Toss with a Japanese paddle or a wooden
spoon until it stops steaming.

In a small bowl, combine the vinegar, sugar and salt. Stir until the sugar
is dissolved. Sprinkle into the rice, a little at a time, and toss in.
Cover the vinegared rice mixture with a clean tea towel and set aside until
needed. Don't refrigerate it.

Use one shee of nori as a guide for cutting the vegetables. The vegetables
you use should be cut into very thin, very long matchsticks; their length
should match the width of a sheet of nori. The exception to this is
avocado, which won't be long enough, but this isn't a problem because of
its soft texture. Just cut the strips lengthwise. The idea is to use about
6 strips of vegetable in each sushi roll; you may use one type of vegetable
in each roll, or combine two, for example, cucumber and avocado.

Take a tablespoon of the wasabi powder and combine it in a small bowl with
enough water to make a thin paste.

Place a sheet of nori, shiny side down, on a sudare, a bamboo mat made
expressly for rolling sushi (available at oriental markets). Dampen your
hands and spread 3/4 cup of the vinegared rice over the surface of the
nori, leaving a 1/2 inch border on the end nearest you and a 2 inch border
on the end farthest away.

Abuot 1 1/2 inches from the side closest to you, paint a stripe of wasabi
paste (use very little) across the rice. Lay 6 or so strips of vegetable
atop the stripe. Lift the side of the mat closest to you and roll it over
so the nori is tightly rolled over the rice and vegetables. Wet the far end
of the nori and continue the rolling motion until the result is a snugly
closed roll.

Lay the rolled nori seam-side down on a board, and repeat with the
remaining sheets of nori.

You'll need a very sharp knife to cut the rolls. Wet the knife lightly and
cut each roll into six equal sections. Arrange on a large platter.

In a small bowl, combine the remaining wasabi with enough water to make a
fairly thick paste, thicker than what you made for the sushi rolls. Guests
should take a small dab on their plates to be spread on the sushi rolls if
they'd like. Put some pickled ginger in another small bowl. Let each guest
take a slice or two.

Dipping sauce: Combine the ingredients in a mixing bowl. Divide the dipping
sauce among six small Oriental bowls and set next to each guest's plate for
dipping the sushi rolls.

Vegetarian Celebrations by Nava Atlas/MM by DEEANNE

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