Recipe - Japanese Pickle Roll (Handroll Temakisushi)

4 cup Sushi rice; see recipe
4 Takuan (Japanese pickles);
cut in thin strips
2 Sheets nori seaweed

HAND VINEGAR
1 teaspoon Rice vinegar
3 tablespoon Water
Soy sauce; for dipping

Just before rolling sushi, toast the nori by passing the shiny side over a
high flame. The color of the nori will change from brownish black to dark
green. (Without toasting, the nori will be gummy and hard to chew.) Cut
toasted nori sheets in half crosswise.

Lay a One half a sheet of the nori, shiny side down on a counter. Combine the
rice vinegar and water, and moisten your hands with this hand vinegar to
keep the rice from sticking to your hands as you work. Spread about 1 cup
of the sushi rice on Three fourths of the nori closest to you, in a layer about 1/4
inch thick, spreading it to the edges. Lay One fourth of the pickle slices across
the center of the nori. Roll gently, using the fingers and palms of both
hands. Eat immediately, without cutting, and serve the soy sauce as a
dipping sauce.

Yield: 4 servings, 4 rolls

VARIATION: CONES As a variation, roll the nori, rice and ingredients into a
cone shape and serve with dipping sauce.

c.1997, M.S. Milliken & S. Feniger, all rights reserved TAMALES WORLD TOUR
SHOW #WT1A01

Recipe by: Susan Feniger and Mary Sue Milliken

Posted to MCRecipe Digest V1 #807 by Holly Butman
butma001@acpub.duke.edu on Sep 25, 1997