Makizushi (Rolled Sushi)
Makizushi (Rolled Sushi)
Select ingredients to be used and prepare well in advance so it will be well cooled by the time the rice is cooked, mixed with vinegar syrup and cooled. Choose ingredients for color as well as flavor for an attractive finished sushi.
Kampyo: Wash in water, rubbing together to remove yellowness, change water often. Soak 1 hour, drain and cook in dashi, turning often until tender. 5-10 minutes. Lift out and cool thoroughly.
Shitake: Soak mushrooms 1 hour; wash and rinse. Cook in dashi 15 or 20 minutes until tender. Lift out mushrooms, cool, remove stems and cut in ½ inch slices.
Carrots: peel and slice 1 or 2 large carrots lengthwise, ½ inch thick. Cut each slice in 3 or 5 strips. Cook in dashi until tender, drain and cool.
Egg strips (cut in ½ inch strips)
Shredded shrimp (powdered) or tuna
Pickled radish (yellow) - cut in thin strips same shape as green beans
Choose 1 green
Spinach: Wash, parboil few minutes, rinse and drain.
Green beans: Wash, parboil until just tender, rinse and cool.
Cucumber: Cut in thin strips 8-1/2" long, marinate in mild vinegar, sugar solution. Drain.
To roll sushi, use 8"x8" roasted seaweed and a sudare (flat bamboo roller). Place seaweed on sudare, sprinkle some water over the seaweed and spread rice over 3/4 of the seaweed's area. Add shrimp or tuna in the middle and spread over entire width of rice. Add 2 strips of kampyo, 1 strip of carrot, pickled radish and green vegetable. Spring small amount of water on exposed seaweed. Roll the sudare with the seaweed to obtain a nice roll. Chill slightly. To serve, dip knife in water and slice into 1/2 inch widths. Arrange on plate and serve.
