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Receta Japanese Pickle Roll (Hand Roll, Temaki Sushi)

by Global Cookbook

Ingredientes

4 c. Sushi Rice see * Note 4 x Takuan, Japanese pickles cut thin strips 2 sht Nori seaweed Soy sauce for dipping

1 tsp Rice vinegar 3 Tbsp. Water

Direcciones

1. Just before rolling sushi, toast the nori by passing the shiny side over a high flame. The color of the nori will change from brownish-black to dark-green. (Without toasting, the nori will be gummy and hard to chew.) Cut toasted nori sheets in half crosswise.
2. Lay a 1/2 sheet of the nori, shiny-side down on a counter. Combine the rice vinegar and water, and moisten your hands with this hand vinegar to keep the rice from sticking to your hands as you work. Spread about 1 c. of the Sushi Rice on 3/4 of the nori closest to you, in a layer about 1/4-inch thick, spreading it to the edges. Lay 1/4 of the pickle slices across the center of the nori. Roll gently, using the fingers and palms of both hands. Eat immediately, without cutting, and serve the soy sauce as a dipping sauce.
3. This recipe yields 4 rolls or possibly 4 servings.
4. Cones: As a variation, roll the nori, rice and ingredients into a cone shape and serve with dipping sauce.

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