One Point WW Veggie Maki (Hand-Rolled Sushi)
By Big Lovely on July 26, 2009
Easy Hand Rolled Veggie Maki
special 'hand roll' nori sheets (cone sushi)
prepared* short-grain sushi rice
sharp, non-serrated knife
thinly sliced veggies
little bowl of water
moderate, till you're good at it...
Add a 1/2:10 part ratio of rice vinegar with more sugar than salt dissolved in it. Pour over cooked rice and mix thoroughly.
*Making rice for sushi is 3/4 of the battle.
*It's kind of a pain for many modern types, but truly is an essential skill for the urban cosmopoliat. Follow the directions on the package expressly.
*Don't scrape the bottom of the pan or use any of the browned rice. Some will stick and brown, It's just part of it.
*Expect that about 1/4 of the prepared total will not be edible for sushi, as it will stick to the pan, brown, and taste really nutty. Save it for fried rice...
Cone sushi wraps look like rectangles. Put the long side toward you.
Wet your hand (so the rice doesn't stick and grab 1/4 cup of rice and press it on the left half of the wrap, save for a triangle on the lower left corner.
Wet hands again. Press your finger (at 11 and 5 on the clock) to make a divot for the veggies.
Place your veggies in the divot.
Grab the un-riced corner and roll the sushi into a cone .
Wet the edge of the nori as you finish each roll, to get it to stick.
Practice makes perfect. This is not something to 'try out' before a dinner date or party. Your guests might laugh at them until you get the hang of it.
Once you are fab at it, invite sushi lovers over for a 'hand roll party'.
*protein can be added, just count the point for the protein/amount to the total point value
*check out YouTube keywords: hand rolled sushi, for good visuals.
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