Sushi Rolled in Laver

Name: Sushi Rolled in Laver (Maki-zushi )
Yield: Makes 8 rolls to serve 4–6.
Cuisine: Japan
Ingredients: ¼ cup béni shōga (red pickled ginger) and/or amazu shōga (pink pickled ginger); ¼ cup béni shōga (red pickled ginger) and/or amazu shōga (pink pickled ginger); 4 sheets Asakusa nori (dark dried laver); 4 sheets Asakusa nori (dark dried laver); ¼ teaspoon wasabi (fiery green horseradish); ½ small unwaxed cucumber; ½ tablespoon white sesame seeds; 1½ teaspoons mirin (syrupy rice wine); 1½ teaspoons mirin (syrupy rice wine); 2 tablespoons sugar; Scant 2 tablespoons soy sauce; ½ cup dashi (Basic Soup Stock); 8 six- or seven-inch strips kanpyō (dried gourd); 3½ tablespoons sushi su (seasoned vinegar); 3½ tablespoons sushi su (seasoned vinegar); 2 cups cooked, still warm rice (made from 1 cup raw rice according to master recipe); 2 cups cooked, still warm rice (made from 1 cup raw rice according to master recipe)

Maki-zushi

Preparation info

Makes 8 rolls to serve
4–6
.

Difficulty
Complex

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

These thin rolls of sushi, made with a variety of fillings, are light and delicate. Here are two popular vegetarian versions: one contains strips of sweet braised gourd (nori maki), the other crisp cucumber slices garnished with sesame and fiery horseradish (kappa maki). Good in a lunchbox by themselves or with sushi-stuffed pillows, they could be served for dinner, too, with Salt-Grilled Fish and blocks of

Ingredients

Asia
Japan
Main course

Ingredients

Method