THIN SUSHI ROLLS - Vegetarian Sushi Secrets: 101 Healthy and Delicious Recipes - Marisa Baggett

Vegetarian Sushi Secrets: 101 Healthy and Delicious Recipes - Marisa Baggett (2016)

Chapter 4. THIN SUSHI ROLLS

It may take a few attempts to master this classic sushi rolling technique. At the heart of mastery is self-control. Each roll is made with a single choice ingredient that either stands alone or is enhanced with a dab of sauce, a pinch of herbs, or a sprinkling of nuts. Though it’s often tempting to add just one more filling, doing so can result in a roll that refuses to seal or that pops open in the most unexpected places.

Another common temptation is to moisten the loose flap of nori with water before cutting the roll into pieces. Instead, allow the sushi roll to sit undisturbed on your cutting board for up to 2 minutes. Moisture from the sushi rice will gradually seep through the nori and seal the flap properly. When excess water is added, the seal will release as the nori becomes slick from the absorbed moisture.

Enjoy thin sushi rolls shortly after preparation. The nori on the outside of the roll will continue to absorb moisture from the rice, causing the wrapper to become quite chewy. The nori will toughen further if the sushi rolls are refrigerated for more than an hour. If you need to prepare the rolls ahead of time, substitute soy paper for the nori.

HOW TO MAKE THIN SUSHI ROLLS

1) Arrange a bamboo rolling mat so that the slats run parallel to the work surface. Begin with a 4 x 7-in (10 x 18-cm) sheet of nori. Place the nori on the mat so that the long end is parallel to the bottom of the mat. The rough side of the nori should face upwards.

2) Dip your fingertips in cool water. Spread about ½ cup (100 g) of prepared sushi rice evenly over the bottom ¾ of the nori sheet. (The amount of rice needed tends to lessen with practice.)

3) Arrange the fillings in a thin line extending to the edges of the nori. For best results, use no more than two substantial vegetable fillings and one light one such as sesame seeds or a sauce.

4) Wet your fingertips again. Place your thumbs underneath the bamboo rolling mat while grasping the fillings with your fingertips. Fold the bottom edge of the mat so that the nori fits just over the fillings. Do not allow the edge of the bamboo rolling mat to get stuck inside the fold.

5) Gently lift the edge of the mat. (You should be able to see a strip of nori that is not covered with rice.) Continue rolling until the seam is on the bottom edge of the roll. Gently shape the roll into a rectangle by pressing your forefingers on the top of the mat while simultaneously pressing your thumbs and middle fingers on the sides.

6) Remove the completed roll from the mat. There may be a small flap of nori that is not completely sealed. Do not wet with water to seal. Simply allow the roll to rest seam-side down on a cutting board for about 2 minutes.

7) Dip the tip of a very sharp knife into a small bowl of water. Tap the knife heel on the cutting surface so that the water runs down the length of the blade. Cut the roll into 6 pieces using a swift sawing motion, re-dipping the knife tip as needed.

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Place nori horizontally on mat, rough side up.

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Spread rice evenly across the bottom ¾ of nori.

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Arrange fillings across the center of the rice.

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Fold bottom edge of mat so nori folds over fillings.

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Set completed roll seam-side down for 2 minutes.

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Cut roll into 6 pieces with a water-dipped knife.

Apple Daikon Rolls

Crisp Granny Smith apples and daikon make a lovely pair. Depending on your personal preference, the apple can be peeled or unpeeled. To keep the apple from browning, toss with a little rice vinegar. Just be sure to pat the pieces completely dry before adding to the sushi roll.

Rice Prep Time: Up to 1½ hours (note that Vegetarian Ponzu Sauce must be prepared a day ahead)

Sushi Prep Time: 15 minutes

Makes 4 rolls (24 pieces)

Four 4 x 7-in (10 x 18-cm) nori sheets

2 cups (350 g) Traditional Sushi Rice, Brown Sushi Rice, Quinoa Sushi Rice or Multi-Grain Sushi Rice (pages 21-23)

4 tablespoons Chili Daikon (page 31), drained

½ Granny Smith apple, cored and cut into matchsticks

2 green onions (scallions), sliced

Vegetarian Ponzu Sauce (page 26) for dipping

Place one nori sheet horizontally on a bamboo rolling mat, rough side facing upwards. Wet your fingertips and spread ¼ of the rice in a thin, even layer across the bottom ¾ of the nori.

Smear 1 tablespoon of the Chili Daikon across the center of the rice. Arrange ¼ of the Granny Smith apple sticks horizontally in the center of the rice, extending to both sides of the nori. Sprinkle ¼ of the green onions across the center.

Dip your fingertips in water again. Place your thumbs underneath the bamboo rolling mat. Fold the bottom of the mat so that the bottom edge of the nori fits just over the apple. (Do not allow the edge of the mat to get stuck in the fold!)

Lift the edge of the mat. (The nori should stay in place.) Continue rolling until the roll is complete. Gently shape the roll into a rectangle by pressing your forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers into the sides.

Allow the roll to rest seam-side down on a cutting board. Meanwhile, repeat the steps to complete the remaining rolls. Cut each roll into 6 pieces using a very sharp knife dipped lightly in water. Serve immediately with Vegetarian Ponzu Sauce, if desired.

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Cucumber Rolls

Japanese or English cucumbers may seem like a splurge, but they are definitely worth it for these single-feature rolls. If using garden cucumbers, peel away the bitter skins before cutting into small pieces.

Rice Prep Time: Up to 1½ hours

Sushi Prep Time: 15 minutes

Makes 4 rolls (24 pieces)

Four 4 x 7-in (10 x 18-cm) nori sheets

2 cups (400 g) Traditional Sushi Rice, Brown Sushi Rice, Quinoa Sushi “Rice” or Multi-Grain Sushi Rice (pages 21-23)

2 Japanese cucumbers or 1 English cucumber, deseeded and cut into 4-in (10-cm) matchsticks

1 teaspoon toasted sesame seeds

Place one nori sheet horizontally on a bamboo rolling mat, rough side facing upwards. Wet your fingertips, then spread about ½ cup (100 g) of the sushi rice in a thin, even layer across the bottom ¾ of the nori.

Arrange ¼ of the cucumber sticks horizontally across the center of the rice. The cucumber should extend to the edges of the nori. Sprinkle ¼ teaspoon of sesame seeds over the rice.

Dip your fingertips in water again. Place your thumbs underneath the bamboo rolling mat. Fold the bottom of the mat so that the bottom edge of the nori fits just over the cucumbers. (Do not allow the edge of the mat to get stuck in the fold!)

Lift the edge of the mat. (The nori should stay in place.) Continue rolling until the roll is complete. Gently shape the roll into a rectangle by pressing your forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers into the sides.

Allow the roll to rest seam-side down on a cutting board. Meanwhile, repeat the steps to complete the remaining rolls. Cut each roll into 6 pieces using a very sharp knife dipped lightly in water. Serve immediately.

Variation

Cucumber Mint Rolls

Begin assembling the rolls as directed. Smear ¼ teaspoon tahini across the rice. Add a few torn fresh mint leaves before topping with cucumbers. Add sesame seeds. Roll and cut as directed. Serve with Vegetarian Ponzu Sauce (Page 26) for dipping.

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Pomegranate and Basil Rolls

If you can’t find the pomegranate seeds or arils already prepared, use this easy method to take them from the whole fruit: Slice the pomegranate in half, then break the halves into pieces over a large bowl of water. Working with one piece at a time, continue to break the pieces into smaller ones in the water. Pull the arils away from the pulp. The seeds should sink as the pulp floats. Discard the pulp and store the arils in fresh water in the refrigerator for up to 2 weeks.

Rice Prep Time: Up to 1½ hours

Sushi Prep Time: 15 minutes

Makes 4 rolls (24 pieces)

Four 4 x 7-in (10 x 18-cm) nori sheets

2 cups (400 g) Traditional Sushi Rice, Brown Sushi Rice, Quinoa Sushi “Rice” or Multi-Grain Sushi Rice (pages 21-23)

16 large green Greek olives, pitted and quartered lengthwise

8 large basil leaves

4 tablespoons pomegranate arils, plus more for garnish if desired

Place one nori sheet horizontally on a bamboo rolling mat with the rough side facing up. Wet your fingertips, then spread about ½ cup (100 g) of the sushi rice in a thin, even layer across the bottom ¾ of the nori.

Arrange ¼ of the Greek olives horizontally in the center of the rice. The olives should extend to the side edges of the nori. Tear 2 basil leaves and spread them across the rice. Arrange 1 tablespoon of the pomegranate arils across the rice, making sure to keep them as close to the center of the rice as possible.

Dip your fingertips in water again. Place your thumbs underneath the bamboo rolling mat. Fold the bottom of the mat so that the bottom edge of the nori fits just over the fillings. (Do not allow the edge of the mat to get stuck in the fold!)

Lift the edge of the mat. (The nori should stay in place.) Continue rolling until the roll is complete. Gently shape the roll into a rectangle by pressing your forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers into the sides.

Allow the roll to rest seam-side down on a cutting board. Meanwhile, repeat the steps to complete the remaining rolls. Cut each roll into 6 pieces using a very sharp knife dipped lightly in water. Serve immediately.

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Sesame Seaweed Rolls

I always have one sheet of nori wrapped in plastic wrap that I store with my sushi supplies. It is my practical measuring guide. When I make this sushi roll, I use my plastic-wrapped piece of nori as a guide for cutting the kombu to the perfect size.

Rice Prep Time: Up to 1½ hours

Sushi Prep Time: 20 minutes

Makes 4 rolls (24 pieces)

4 large pieces of kombu kelp

2 cups (400 g) Traditional Sushi Rice, Brown Sushi Rice, Quinoa Sushi “Rice” or Multi-Grain Sushi Rice (pages 21-23)

4 teaspoons Sesame Dressing (page 28); more for dipping if desired

Four 7-in (18-cm) pieces kampyo (simmered gourd)

1 teaspoon toasted sesame seeds

Bring about 4 quarts of water to a near boil. Remove from the heat and add the kombu. Allow to sit for 5 minutes. Remove the kombu and squeeze out excess water.

Cut the kombu into rectangles about 4 x 7 inches (10 x 18 cm).

Place one sheet of kombu horizontally across a bamboo rolling mat. Wet your fingertips, then spread about ½ cup (100 g) of the sushi rice in a thin, even layer across the bottom ¾ of the kombu.

Spread 1 teaspoon of Sesame Dressing across the rice. Arrange 1 piece of kampyo across the rice, extending to both edges. Sprinkle ¼ teaspoon of sesame seeds over the kampyo.

Dip your fingertips in water again. Place your thumbs underneath the bamboo rolling mat. Fold the bottom of the mat so that the bottom edge of the kombu fits just over the kampyo. (Do not allow the edge of the mat to get stuck in the fold!)

Lift the edge of the mat. (The kombu should stay in place.) Continue rolling until the roll is complete. Gently shape the roll into a rectangle by pressing your forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers into the sides.

Place the roll seam-side down on a cutting board. Meanwhile, repeat the steps to complete the remaining rolls. Cut each roll into 6 pieces using a very sharp knife dipped lightly in water. Serve immediately with additional Sesame Dressing, if desired.

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Asparagus Almond Rolls

A dull or lightweight knife can sometimes snag on the almonds, pulling rather than cutting them. This can rip the nori and make the slices uneven. To prevent this, make sure your knife is very sharp and exert a little extra force when cutting pieces.

Rice Prep Time: Up to 1½ hours

Sushi Prep Time: 15 minutes

Makes 4 rolls (24 pieces)

Four 4 x 7-in (10 x 18 cm) nori sheets

2 cups (350 g) Traditional Sushi Rice, Brown Sushi Rice, Quinoa Sushi “Rice” or Multi-Grain Sushi Rice (pages 21-23)

1 teaspoon Sesame Soy Mustard (page 29)

4 teaspoons toasted almond slivers, roughly chopped

8 asparagus spears, blanched

Place one sheet of the nori horizontally on a bamboo rolling mat, rough side up. Wet your fingertips, then spread about ½ cup (100 g) of the sushi rice in a thin, even layer across the bottom ¾ of the nori.

Smear ¼ teaspoon of the Sesame Soy Mustard across the center of the rice. Add 1 teaspoon of the almonds across the center. Arrange 2 of the asparagus spears across the center of the rice. The tips should extend past the edges of the nori.

Dip your fingertips in water again. Place your thumbs underneath the bamboo rolling mat. Fold the bottom of the mat so that the bottom edge of the nori fits just over the asparagus spears. (Do not allow the edge of the mat to get stuck in the fold!) Lift the edge of the mat. (The nori should stay in place.) Continue rolling until the roll is complete. Gently shape the roll into a rectangle by pressing your forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers into the sides.

Allow the roll to rest seam-side down on a cutting board. Meanwhile, repeat the steps to complete the remaining rolls. Cut each roll into 6 pieces using a very sharp knife dipped lightly in water. Serve immediately.

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Place nori horizontally on rolling mat.

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Roll nori over added rice and fillings.

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Cut each roll into 6 pieces.

Traditional Pickled Vegetable Rolls

Resist the urge to combine different types of pickles inside a single roll. Using just one variety for each roll allows every component—rice, pickle, nori—to be fully appreciated.

Rice Prep Time: Up to 1½ hours

Sushi Prep Time: 15 minutes

Makes 4 rolls (24 pieces)

Four 4 x 7-in (10 x 18-cm) nori sheets

2 cups (400 g) Traditional Sushi Rice, Brown Sushi Rice, Quinoa Sushi “Rice” or Multi-Grain Sushi Rice (pages 21-23)

One 4-in (10-cm) length takuan (pickled daikon), cut into sticks

Place one nori sheet horizontally on a bamboo rolling mat with the rough side facing up. Wet your fingertips, then spread about ½ cup (100 g) of the sushi rice in a thin, even layer across the bottom ¾ of the nori.

Arrange ¼ of the takuan sticks horizontally in the center of the rice. The pickles should extend to the edges of the nori.

Dip your fingertips in water again. Place your thumbs underneath the bamboo rolling mat. Fold the bottom of the mat so that the bottom edge of the nori fits just over the pickles. (Do not allow the edge of the mat to get stuck in the fold!)

Lift the edge of the mat. (The nori should stay in place.) Continue rolling until the roll is complete. Gently shape the roll into a rectangle by pressing your forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers into the sides.

Allow the roll to rest seam-side down on a cutting board. Meanwhile, repeat the steps to complete the remaining rolls. Cut each roll into 6 pieces using a very sharp knife dipped lightly in water. Serve immediately.

Variation

Kampyo Rolls

Replace the takuan with two 7-in (18-cm) strips of kampyo pickled gourd per sushi roll. Shape and cut as directed above.

Variation

Miso-Pickled Eggplant Rolls

Replace the takuan with 2 finger-width lengths of Miso-Pickled Eggplant (page 50) per sushi roll. Shape and cut as directed above.

Variation

Lotus Rootlet Rolls

Replace takuan with 2 brined lotus rootlets (available in jars at your local Asian market) per sushi roll. If desired, add thinly sliced green onion (scallion). Roll and cut as directed above.

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Butternut Squash Rolls

Creamy butternut squash pairs well with sweet and spicy crystallized ginger. If, like me, you’re particularly fond of crystallized ginger, provide some on the side in place of pickled ginger as a palate cleanser.

Rice Prep Time: Up to 1½ hours

Sushi Prep Time: 30 minutes

Makes 6 rolls (36 pieces)

8 oz (250 g) butternut squash, peeled and deseeded

2½ cups (635 ml) Vegetarian Dashi (page 27) or low-sodium vegetable stock

2 cloves garlic

One 1-in (1.25-cm) length fresh ginger, unpeeled

4 tablespoons soy sauce

Six 4 x 7-in (10 x 18-cm) nori sheets

3 cups (600 g) Traditional Sushi Rice, Brown Sushi Rice, Quinoa Sushi “Rice” or Multi-Grain Sushi Rice (pages 21-23)

3 teaspoons finely chopped crystallized ginger

3 green onions (scallions), sliced

Vegetarian Eel Sauce (page 26) for dipping, if desired

Cut the squash into 12 strips about 4 x ½ in (10 x 1.25 cm) and set aside. Combine the Vegetarian Dashi, garlic, and fresh ginger in a small pot. Bring to a rapid boil over high heat. Reduce to a simmer and add the soy sauce. Place the squash in a wire basket or strainer and lower into the simmering liquid. Allow the squash to simmer until soft but not mushy, 5-7 minutes. Remove squash from liquid and allow to cool completely.

Place one nori sheet horizontally on a bamboo rolling mat with the rough side facing up. Wet your fingertips, then spread about ½ cup (100 g) of the sushi rice in a thin, even layer across the bottom ¾ of the nori.

Arrange 2 of the butternut squash sticks horizontally across the center of the rice. It’s okay if the ends overlap some in the center. Sprinkle ½ teaspoon crystallized ginger over the top. Add ¼ of the green onions.

Dip your fingertips in water again. Place your thumbs underneath the bamboo rolling mat. Fold the bottom of the mat so that the bottom edge of the nori fits just over the butternut. (Do not allow the edge of the mat to get stuck in the fold!)

Lift the edge of the mat. (The nori should stay in place.) Continue rolling until the roll is complete. Gently shape the roll into a rectangle by pressing your forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers into the sides.

Allow the roll to rest seam-side down on a cutting board. Meanwhile, repeat the steps to complete the remaining rolls. Cut each roll into 6 pieces using a very sharp knife dipped lightly in water. Serve immediately.

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Strain cooked squash and cool before using.

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Spread sushi rice over nori and top with fillings.

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Roll nori over the rice and fillings.

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