*  Exported from  MasterCook  *

           Maki-Zushi (Rolled Sushi) with Sushi Meshi (Vinegared Rice)

Recipe By     : Chrysler Magazine Vol 2 Issue 1
Serving Size  : 64    Preparation Time :0:00
Categories    :

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
Sushi Meshi:
1 1/4 cups Japanese sushi rice or California or other short-grain rice
3 tablespoons rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
3 tablespoons sweet cooking rice wine or sake
Maki-Zushi:
8 (8x8-inch) sheets nori seaweed
1 medium cucumber, seeded and cut into thin strips
3 ounces lox-style smoked salmon, sliced paper-thin
Purchased wasabi paste
Italian flat-leaf parsley
tiny cooked shrimp, halved lengthwise
caviar
sushi pickled ginger

Prepare Sushi Meshi:

This vinegared rice is the basic element of Maki-Zushi.

Place rice in fine-wired strainer. Rinse under cold running water, 
rubbing grains together with fingers to clean thoroughly. Continue 
rinsing and lifting until water runs clear. Tap strainer to remove 
liquid. 

In a medium saucepan combine rice and 2 1/2 cups water; soak 15 
minutes. Bring to boil; reduce beat, cover and simmer 15 minutes. 
Remove from heat. Let stand, covered and undisturbed, for 15 minutes.
Transfer rice to large shallow baking pan. Cool slightly.

While rice is standing, heat and stir vinegar, sugar and salt in 
small pan over medium heat until sugar and salt dissolve.  Remove 
from heat.  Stir in rice wine.

Drizzle vinegar mixture evenly over surface of rice.  Using rubber 
spatula, pull rice toward you, then fold it over on itself.  Repeat 
folding, being careful not to cut rice grains, until rice absorbs 
vinegar mixture.  (To make ahead, cover vinegar-seasoned rice with 
clean, damp kitchen cloth and store at room temperature up to 24 
hours.)

Makes 4 cups.

Making the Maki-Zushi:

To toast seaweed, pass shiny side of each sheet 2 or 3 times over 
flame of gas stove. Or place on broiler pan; broil 5 to 6 inches 
from heat a few seconds or until color changes to lighter green.  
Broil one side only (Do not over toast; sheet will crack.)

Spread about 1/2 cup Sushi Meshi over one side of each seaweed 
sheet, leaving 1-inch strip down the long edge uncovered.  (See 
Chef's Note.)

Place 2 or 3 cucumber strips and 1 strip salmon on top of rice.  
Use finger to dot rice with small amounts of wasabi alongside 
salmon and cucumber strips.  Spread wasabi to make thin line on 
rice. 

Starting with the rice-covered edge, roll up each sheet 
jelly-roll style.  Moisten seaweed edge with water; press 
lightly to seal. 

To cut sushi roll, dip sharp, thin-bladed knife into hot water.  
Using sawing motion and very light pressure, slice each sushi 
roll crosswise into eight or more pieces.

Place sushi piece, cut side up, on serving plate.  Garnish as 
desired.  Makes 64 pieces.

Chef's Note: 

Sushi Meshi is sticky.  To make handling easier, rinse 1/2-cup 
measuring cup in water and moisten hands.  Place Sushi Meshi into 
wet measuring cup and unmold onto seaweed.  If necessary, 
re-moisten hands before spreading rice.

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Notes:

Formatted in MasterCook
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