Maki Sushi, by Aveline Kushi
Maki-sushi is the familiar rolled sushi. Popular varieties include nori-maki, consisting of lightly boiled carrots, scallion and egg; kappa-maki, cucumber; and tekka-maki, raw tuna. The basic method is as follows:
1 sheet nori
1-2 Cups cooked brown rice
1 Carrot
Pinch of sea salt
2-3 whole scallion greens
1/8 tsp Umeboshi paste
Toast the sheet of nori over low heat for a few seconds until it turns green. Place the nori on a flat bamboo sushi mat. rinse your hands with water to prevent rice from sticking and spread the rice evenly over the nori. Leave uncovered about 1/2 to 1 inch along the top end of the nori and from 1/8 to 1/4 inch at the bottom.
Slice a carrot into long strips about 1/4 inch thick. Boil the carrot strips with a pinch of sea salt for 2-3 minutes. Remove when the carrots are crisp and let cool. Cut the scallion greens into 8-10 inch strips and blanch in boiling water for a few seconds. Place carrot and scallion greens lengthwise about 1/2-1 inch from the bottom of the sheet of nori. Puree the umeboshi lightly and spread it along the entire length of the vegetables.
Roll the sushi mat up, pressing firmly against the rice. make sure the vegetables are in the center of the roll. Vegetables too far to the side indicate placing them too far from the bottom edge of the nori and rice before rolling. Wet the edge of the nori slightly to seal the rolled up sushi.
To cut, moisten a sharp knife and slice the sushi roll into 1/2-1 inch thick rounds. The knife should be moistened before each slice. the nori may tear or the rice stick to the knife if the blade is not sharp.
After slicing, arrange the rounds on a platter or serving bowl. the cut side with rice and vegetables should be facing up.
-I used pre-toasted nori sheets.
-I also use a umeboshi paste and so did not have to puree my own.
– We also added lots of other fillings, for some other suggestions click here.
– I served the sushi with a miso soup and steamed greens.
