Yet Another Sushi

But it's a new rolling technique that I am really excited about. The last two times I made sushi, I rolled the rice and veggies fillings in nori sheets all right, but they seemed to tear when I cut it into pieces. So I improvised. And I am so, so pleased with the results I am getting from this rolling technique.

First, get your ingredients in order. Cook 1/2 cup sushi rice or any short grain rice you have, as per package directions. Mine says to soak the rice for 15 minutes, then cook on a low heat for 20. While the rice cooks, mix 2 tbsp rice vinegar with 3/4 tbsp sugar and a pinch of salt, heat in the microwave for 10 seconds until boiling and well blended. Spread the cooked rice on a place and pour the warm vinegar mixture over it. Cut your filling in thin strips. I didn't want my babycorn raw, so I put it in the microwave with a tbsp of water for 30 seconds, then spread it on a plate and let it cool. I also found a handful of good looking mint leaves.

I hope you bought your nori sheets pre-toasted, but toast them now for just a few seconds if you didn't and let cool. Now, pick up some clean kitchen scissors and cut the nori sheet into six long strips. Pile the six sheets together and cut a small section off each - roughly 1/4th the strip length, you need enough to just roll your filling. Pick each of these shorter sections in turn, place your filling on one side and roll to form a small cylinder. My babycorn was still warm but you might need a little water to seal.

Now pick the longer strip, wet your hands with cold water and spread rice all over it, leaving a little (maybe a cm) blank at one end. On the other end, put your filling cylinder, then roll and press the other end to seal. Again, if it doesn't close automatically with the steam from warm rice, use a little water.

I tired of rolling by the time I made my first six, so I still have plenty of rice left over. You could either roll another six sushi, or top your rice with some fried onions and mint and pack it for lunch (which is what I am doing at the moment).

This black and white sushi is my entry for Jugalbandi's Click : Bi-colour.