Ingredients
•3/4 lb. Sweet Vinegared rice
•8 slices salmon
•12 fresh shiso leaves
•1/2 sheet laver(Nori)
•Garnish with Japanese pepper (Sanshou no mi)
Directions
1.Place a plastic wrap on bamboo sushi mat (Sudare) and arrange smoked salmon slices in 4 rows with shorter side at the top.
2.Then place 6 shiso leaves or laver (Nori) over arranged salmon.
3.Wet hands in vinegared water (1/2 cup water and 1/2 tsp. vinegar) to prevent rice from sticking to them. Spread 1/2 quantity of rice over 2/3
of laver.
4.To form roll, lift edge of bamboo sushi mat with thumb. Holding filling ingredients in place, roll mat. Press down firmly and continue to roll
sushi cylinder away from you to enclose. Roll to far edge of rice only, leaving uncovered portion of salmon extended.
5.Make one more salmon roll in the same way. Cut each roll into bite size using sharp wet (vinegared water) knife.
Vinegared rice (Sushi Meshi)
To make about 6 cups
Ingredients
•4 cups Japanese short-grain rice
•4-2/5 cups water
•3 inch dried kelp (kombu)
Vinegar Dressing
•1/2 cup rice vinegar(Su)
•1-1/2 Tbs. sugar
•1-1/2 Tbs. sweet sake (mirin)
•1 tsp. salt
Directions
1.In a small stainless steel pan, combine together all vinegar dressing ingredients and over ʆ
down to room temperature.
2.Wash rice until water runs clear. Add water (Sushi rice is firmer than steamed rice) and kelp. Soak 30 minutes.
3.Bring to a boil over moderate heat. Remove kelp just before boiling. Continue to boil about 30 seconds.
4.Reduce heat to low and simmer for 15 minutes with tight fitting lid. Let it cool and set aside. (You can also cook the rice in a rice
cooker...much easier)
5.Place the steamed rice in a wooden bowl (Handai)while it is still hot. Fan rice to cool with a Japanese fan (Uchiwa) or a piece of cardboard.
6.Pour a few drops of vinegar dressing over steamed rice and toss with gentle cutting motion using wooden paddle (Shamoji). Do not add entire
amount at one time.
7.Continue to sprinkle vinegar dressing, at little at a time while fanning rice. This helps to cool rice and to keep it from becoming saturated.
8.Cover rice with a damp cloth.