Norimaki (Rolled Seaweed Rice)
Hui Manaolana
SERVINGS 8 – 10
Prepare sushi meshi as directed on page 41.
- 4 cups rice
- 4 cups water
- 6 in. konbu
- 10 sheets (1 pkg.) nori
- 2 oz. pkg. kanpyo
- 2 oz. shiitake
- 2 medium carrots
- 10 stalks watercress
- 2 cans broiled eel
Kanpyo. Wash and cook in water until soft. Add enough stock (see page 19) to cover and cook until tender. Add 4 tablespoons sugar, 3 teaspoons shoyu, 2 teaspoons salt, 1/4 teaspoon gourmet powder and continue cooking for 10 minutes. Cut into the length of nori.
Shiitake. Wash and soak in enough water to cover until soft. Cook in the same water until very tender. Add 3 tablespoons sugar, 4 tablespoons shoyu, 1/4 teaspoon gourmet powder and cook until the sauce is well absorbed. Cut into 1/4-inch strips.
Carrots. Cut carrots lengthwise into 1/4-inch strips. Add 1 cup water and cook for 7 to 10 minutes. Add 2 tablespoons sugar, 1 teaspoon salt, 1/4 teaspoon gourmet powder and cook 5 minutes longer.
Watercress. Clean and boil 2 minutes in salted water. Drain and squeeze out water.
METHOD OF ROLLING NORIMAKI
Illustrations:
- Place a sheet of nori on the sudare with the end towards you and even with the sudare.
- Sprinkle some awasezu (see page 41) on the nori and spread sushi meshi over 2/3 of the nori to a thickness of about 1/2 inch.
- Arrange 5 strands of kanpyo, 1 row of shiitake, carrots, watercress, and eel split lengthwise on the rice about 1/3 from the front edge.
- Roll away from you being careful to keep gu in place with your fingers. When the edge of the sudare touches the rice, lift the sudare and finish rolling.
- Roll again with the sudare and apply slight pressure to tighten the roll. To serve, cut in desired thickness. Arrange on plate, cut side up.
