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A famous Japanese dish prepared with raw veggies rolled up in a bamboo mat full of nutrition. Serve with soya sauce as a dip.
- Mix together vinegar, sugar, and salt.
- Rinse the rice in colander and drain. put the rice and water in medium saucepan with a tight fitting lid.
- Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered. (for a good seal wrap the pan''''''''s lid tightly with a small kitchen towel and cover the saucepan. make sure the towel''''''''s edges are folded up well away from the heat.)
- Cook until all the water is absorbed, about 15 minutes.
- Remove the rice from the heat (don''''''''t uncover) and set aside for 10 minutes.
- Fluff the rice with a fork and transfer it to a large bowl.
- Add the vinegar mixture and toss with the rice, using a wooden spoon. spread it out on a parchment paper-lined baking sheet.
- Fan the rice continuously with a fan or magazine until cooled.
- Cover the rice with a damp towel.
- Place the sushi mat with the slats running crosswise directly in front of you on a clean work space.
- Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat.
- Lightly moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge.
- Line up the fillings about 1-inch from the closest near edge, evenly across the rice.
- Leave 1-inch of rice uncovered at the far edge.
- Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder.
- Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll.
- Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal.
- Transfer the sushi to a plate and cover with damp paper towels.
- Repeat with remaining rice and fillings.
- Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.
- Serve with bowl of soy sauce for dipping.
This recipe was contributed by mugdhamayuri on 16 Mar 2005
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