You can prepare these rolls up to one day ahead. Do not cut the completed rolls; wrap them in plastic and cut just before serving. For easy assembly you’ll need a bamboo rolling mat available at specialty cookware shops and Asian markets.
- roll without extra fillingsServings
- 4 to 5 Tbs. rice vinegar
- 1 to 2 Tbs. superfine sugar
- 3 cups cooked short-grain brown rice
- 2 green onions (white part only), minced
- 2 Tbs. toasted sesame seeds
- 4 sheets nori
- Assorted fillings: mashed yams sprinkled with soy sauce; cooked spinach with toasted
- sesame seeds; thinly sliced cucumber, bell pepper and/or carrot soaked in
- balsamic vinegar; avocado; minced fresh cilantro; thinly sliced pickled radish;
- watercress or radish sprouts; umeboshi plum paste
- In large glass bowl, mix vinegar and sugar. Add rice in fourths, stirring well after each addition. Stir in green onions and sesame seeds.
- Hold a sheet of nori with tongs and toast by waving it above an open flame, or place it in a frying pan over high heat until crisp and fragrant. Place nori, shiny side down, on a sushi mat or dish towel. With fingertips, spread approximately 3/4 cup rice over nori to make a thin layer, leaving 1/2 inch around edges uncovered. Make a lengthwise groove in center of rice; place filling in groove.
- Lift edge of mat or towel; roll nori away from you, tucking firmly as you go and taking care not to catch mat or towel in roll. When rolled, slightly moisten edge of nori; press to seal. Place roll, seam side down, on a firm surface and cut into 6 pieces with a sharp, moistened knife. Serve with Sesame-Miso Sauce (recipe follows).
- Serving Size: Makes 24 rolls
- Calories: 50
- Carbohydrate Content: 10 g
- Fat Content: 1 g
- Protein Content: 1 g
- Sodium Content: 2 mg