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Using Brown Rice Instead
Of White Rice For Sushi Rolls
Brown rice is not traditionally used for sushi in
Japan, but since it's such a healthy whole grain,
we've decided to bend the rules. For more information
about rolling sushi, see "Ready to Roll."
You'll have leftover vegetables, which are great for
salads.
Ingredients
Scant 2/3 cup short-grain brown rice*
1 cup plus 1 teaspoon water
2 teaspoons soy sauce
2 tablespoons seasoned rice vinegar**
1 teaspoon wasabi powder**
2 (8 1/4- by 7 1/4-inch) sheets roasted nori** (dried
laver)
1/2 Kirby cucumber, peeled, seeded, and cut into
1/16-inch-thick matchsticks
1/2 carrot, cut into 1/16-inch-thick matchsticks
1/2 firm-ripe small California avocado
3/4 oz radish sprouts*, roots trimmed
Special equipment: a bamboo sushi mat**
Accompaniments: soy sauce for dipping; sliced gari**
(pickled ginger)
Preparation
Rinse rice well and bring to a boil with 1 cup water
and 1 teaspoon soy sauce in a 1- to 1 1/2-quart heavy
saucepan, then reduce heat to very low and simmer,
tightly covered, until water is absorbed, about 40
minutes. Remove from heat and let rice stand, covered,
10 minutes.
While rice is standing, stir together vinegar and
remaining teaspoon soy sauce.
Transfer rice to a wide nonmetal bowl (preferably
wood, ceramic, or glass) and sprinkle with vinegar
mixture, tossing gently with a large spoon to combine.
Cool rice, tossing occasionally, about 15 minutes.
Stir together wasabi and remaining teaspoon water to
form a stiff paste. Let stand at least 15 minutes (to
allow flavors to develop).
Place sushi mat on a work surface with slats running
crosswise. Arrange 1 sheet nori, shiny side down, on
mat, lining up a long edge of sheet with edge of mat
nearest you. Using damp fingers, gently press half of
rice (about 3/4 cup) onto nori in 1 layer, leaving a 1
3/4-inch border on side farthest from you.
Arrange half of cucumber in an even strip horizontally
across rice, starting 1 inch from side nearest you.
(You may need to cut pieces to fit from side to side.)
Arrange half of carrot just above cucumber in same
manner. Peel avocado half and cut lengthwise into thin
slices, then arrange half of slices just above carrot
in same manner. Repeat with radish sprouts, letting
some sprout tops extend beyond edge.
Beginning with edge nearest you, lift mat up with your
thumbs, holding filling in place with your fingers,
and fold mat over filling so that upper and lower
edges of rice meet, then squeeze gently but firmly
along length of roll, tugging edge of mat farthest
from you to tighten. (Nori border will still be flat
on mat.) Open mat and roll log forward to seal with
nori border. (Moisture from rice will seal roll.)
Transfer roll, seam side down, to a cutting board.
Make second log in same manner, then cut each log
crosswise into 6 pieces with a wet thin-bladed knife.
Serve with wasabi paste, soy sauce, and ginger.
Cooks' notes:• If you prefer to use white
sushi rice, cook the same amount of rice with 1 cup
water 15 minutes. Omit all soy sauce from rice and
replace with 1/4 teaspoon salt dissolved in 2
tablespoons rice vinegar. • If you aren't able to
find seasoned rice vinegar, dissolve 2 teaspoons sugar
in 2 tablespoons unseasoned rice vinegar.
*Available at natural foods stores and some
supermarkets.**Available at Asian markets and
sushifoods.com.
By epicurious.com
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