Читать книгу Fresh and Wild Cookbook: A Real Food Adventure - Ysanne Spevack - Страница 32

MAKES 8 ROLLS:

250g short grain brown rice

2 teaspoons brown rice vinegar

1 teaspoon mirin

1 teaspoon brown rice malt syrup

1 teaspoon ume plum seasoning

4 tablespoons toasted sesame seeds

½ a cucumber

1 big carrot, scrubbed

2 spring onions

2 sheets nori or 2 sheets pre-toasted sushi nori

Some takuan/pickled daikon

Some sushi ginger

Some sushi garlic

FOR DIPPING:

1 teaspoon wasabi powder

Tamari

Gomasio

Boil the rice until cooked, drain it, place it back in the pan and cover to keep it warm. In a cup, mix the vinegar, mirin, malt syrup and ume plum seasoning with a fork. Throw the sesame seeds into the rice pan. Pour a little bit of the vinegar dressing onto the rice, then toss the rice with salad serving spoons. Repeat this process until the rice is well coated and the dressing is all gone. Leave the rice to absorb the vinegar with the lid on.

Meanwhile, slice the cucumber and carrot into julienne strips. This simply means cutting off the tops and tails, slicing the veg lengthwise, then thinly to make big matchsticks. Remove the roots from the spring onions plus any dodgy ends, then slice in half lengthwise. Slice again finely so you have long shreds or spring onion.

If you’re using standard non-toasted nori, now is the time to toast it. Do this by simply dangling it about 10cm over the gas flame or electric burner on your hob. It’ll turn golden metallic green (yes, honestly!). You’re now ready to use the sushi mat. Using scissors, cut the nori sheets into four quarters. Cover the top half of the mat with a sheet of nori, then pile on a sixteenth of the rice. Spread it out, leaving 2cm of nori clear of any filling at the bottom edge.

Arrange the vegetables and Japanese pickles of your choice on top, then cover with another sixteenth of the rice. Moisten the bare piece of nori so that it’ll stick to itself. Carefully roll the mat as tightly as possible around the rice, being careful that you don’t lose the end of the mat under itself. Squeeze the roll so that it sticks to itself, then put it onto a flat plate. Repeat the process until you have used all the nori and filling.

Serve with a saucer of wasabi powder mixed with water, a dish of tamari and a sprinkling of gomasio for dipping.