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Maki-Zushi (Rolled Sushi) with Sushi Meshi (Vinegared Rice)

A japanese recipe for Maki-Zushi (Rolled Sushi) with Sushi Meshi (Vinegared Rice), made with Sushi Meshi, Rice Wine Vinegar, Sugar, Salt, and Sweet Cooking Rice Wine Maki Zushi. Serves 64. Keep it handy for the next time you cook it.

Ingredients

• Sushi Meshi
• 1 1/4 cup
• 3 tbsp
• 2 tbsp
• 1 tsp
• 3 tbsp
• 8
• 1
• Prepare Sushi Meshi

Method (preview)

1. 1

   Place rice in fine-wired strainer.

2. 2

   Rinse under cold running water, rubbing grains together with fingers to clean thoroughly.

3. 3

   Continue rinsing and lifting until water runs clear.

4. 4

   Tap strainer to remove liquid.

5. 5

   In a medium saucepan combine rice and 2 1/2 cups water; soak 15 minutes. Bring to boil; reduce beat, cover and simmer 15 minutes.

6. 6

   Remove from heat. Let stand, covered and undisturbed, for 15 minutes.

7. 7

   Transfer rice to large shallow baking pan. Cool slightly.

8. 8

   While rice is standing, heat and stir vinegar, sugar and salt in small pan over medium heat until sugar and salt dissolve.

9. 9

   Remove from heat.

10. 10

    Stir in rice wine.

11. 11

    Drizzle vinegar mixture evenly over surface of rice.

12. 12

    Using rubber spatula, pull rice toward you, then fold it over on itself.

13. 13

    Repeat folding, being careful not to cut rice grains, until rice absorbs vinegar mixture. (To make ahead, cover vinegar-seasoned rice with clean, damp kitchen cloth and store at room temperature up to 24 hours.)

14. 14

    To toast seaweed, pass shiny side of each sheet 2 or 3 times over flame of gas stove.

15. 15

    Or place on broiler pan; broil 5 to 6 inches from heat a few seconds or until color changes to lighter green.

16. 16

    Broil one side only (Do not over toast; sheet will crack.)

17. 17

    Spread about 1/2 cup Sushi Meshi over one side of each seaweed sheet, leaving 1-inch strip down the long edge uncovered. (See

18. 18

    Place 2 or 3 cucumber strips and 1 strip salmon on top of rice.

19. 19

    Use finger to dot rice with small amounts of wasabi alongside salmon and cucumber strips. Spread wasabi to make thin line on rice.

20. 20

    Starting with the rice-covered edge, roll up each sheet jelly-roll style. Moisten seaweed edge with water; press lightly to seal.

21. 21

    To cut sushi roll, dip sharp, thin-bladed knife into hot water.

22. 22

    Using sawing motion and very light pressure, slice each sushi roll crosswise into eight or more pieces.

23. 23

    Place sushi piece, cut side up, on serving plate. Garnish as desired.

24. 24

    Sushi Meshi is sticky.

25. 25

    To make handling easier, rinse 1/2-cup measuring cup in water and moisten hands.

26. 26

    Place Sushi Meshi into wet measuring cup and unmold onto seaweed.

27. 27

    If necessary, re-moisten hands before spreading rice.

28. 28

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29. 29

    Contributed to the FareShare Gazette by Art; 21 April 2003. www.fareshare.net