Thin Rolls with Pickled Plum and Shiso Leaves

Name: Thin Rolls with Pickled Plum and Shiso Leaves
Yield: Makes 12 thin rolls
Cuisine: Japanese
Ingredients: 24 shiso leaves (perilla), julienned, or ½ cup coriander leaves, julienned; 2 tablespoons mirin (sweet cooking wine); 2 tablespoons mirin (sweet cooking wine); 12 large umeboshi (salt-pickled plums), to yield approximately 1 teaspoon of plum paste per umeboshi; ½ Japanese cucumber (about 2 ounces) or other small cucumber, cut into 4-inch-long julienne strips, with any seedy parts removed; ½ Japanese cucumber (about 2 ounces) or other small cucumber, cut into 4-inch-long julienne strips, with any seedy parts removed; 24 shiso leaves (perilla), julienned, or ½ cup coriander leaves, julienned; 24 shiso leaves (perilla), julienned, or ½ cup coriander leaves, julienned; 12 large umeboshi (salt-pickled plums), to yield approximately 1 teaspoon of plum paste per umeboshi; 12 large umeboshi (salt-pickled plums), to yield approximately 1 teaspoon of plum paste per umeboshi; 12 large umeboshi (salt-pickled plums), to yield approximately 1 teaspoon of plum paste per umeboshi; 12 half-sheets nori (laver); choose the crisp variety; 12 half-sheets nori (laver); choose the crisp variety; ½ Japanese cucumber (about 2 ounces) or other small cucumber, cut into 4-inch-long julienne strips, with any seedy parts removed; 6 cups (lightly packed) prepared sushi rice (½ cup, 2.8 ounces, per roll)

Ume-shiso-maki

Preparation info

Makes
12
thin rolls

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

Even though travelers and workers carried cooked rice packed with a salt-cured plum long before refrigeration existed, this particular delightful roll was born after World War II.

Ingredients

12 large umeboshi (salt-pickled plums), to yield approximately 1 teaspoon of plum paste per umeboshi
2

Asia
Japan
Main course
Gluten-free
Vegan

Method

Mix the mashed umeboshi in a small cup with the mirin and julienned shiso leaves. Have the umeboshi sauce and cucumber sticks at hand, then follow the instructions in the Master Recipe.