This evening I got out all my sushi-making supplies and made some rolls to get me through the working week. I used brown medium-grain rice (didn’t remember to get more sushi rice when out, didn’t want to go back out), and cooked it pretty much the way I cook sushi rice, but with more water and for a longer time. I filled the rolls with batons of pickled daikon, fresh cucumber, slender blanched asparagus, a sprinkling of sesame seeds and a streak of Sriracha. All my favorite sushi vegetables together in one roll, at long last.
I’ve only made sushi once before, so the first roll of this batch was a little loose. But by the time I got to the last one, I was able to turn out a compact, even roll with all the vegetables nicely centered. I’m already thinking of all the things I’d like to roll up in rice and seaweed: avocado (note to self: buy one tomorrow so it will ripen by next week), kimchi, cooked & drained tatsoi, mango, chives, carrot, all kinds of pickles, pear, mushrooms, and watercress stems. What else should I try?
Though I think these rolls turned out well, there;s one thing I’ll do differently next time. I couldn’t find a recipe for brown sushi-style rice in under two minutes, so I made one up. The top half of the rice was perfect, but the bottom half was a little soggy. So I’ll reduce the water, and I’ve noted that change in the recipe below. I cut two rolls into eight pieces each and tucked them (minus the two slices I ate for quality conrol) into the bottom of my steel lunchbox. The other two I left whole and wrapped in plastic to keep them from drying out until I get to use them.
I’m so looking forward to lunch tomorrow.
For the rice:
- 1 cup brown medium grain rice (or short-grain, if you can)
- 1 1/2 c water, plus more for rinsing
- 1 Tbs rice vinegar
- 1 tsp sugar
- 1/2 tsp sea salt
Measure the rice into a bowl and cover with water. Stir with your hands, then drain the cloudy water – a fine-mesh strainer makes this foolproof. Repeat the rinsing and draining 3 times, then put the rice and 1 1/2 cup water in a small pot. Bring to a boil, then cover and reduce heat to low. Simmer 30 minutes, then remove from heat and let stand 10 minutes. (Don’t uncover the pot during these 40 minutes.) In the meantime, stir vinegar, sugar, and salt in a large bowl until sugar and salt dissolve. When the rice’s time is up, add it to the bowl and gently stir to coat each grain with the vinegar mixture. Spread the rice up the sides of the bowl and let cool to room temperature. Makes about 3 cups.
For the rolls:
- 4 sheets nori
- Sushi rice (above)
- 4 spears asparagus, blanched (boil 1 minute, cool in ice water)
- 4 batons pickled daikon (about 1/2-inch thick)
- 4 batons cucumber (about 1/4-inch thich)
- 2 tsp sesame seeds
- Sriracha chili sauce, optional
Lay one sheet of nori on your sushi mat, shiny side down. Cover with 1/4 of the cooled sushi rice, leaving 1/2-inch bare at the side of the nori farthest from you. Wet your hands and rice paddle to make spreading easier. Sprinkle the rice with 1/2 tsp sesame seeds. Arrange 1 of each vegetable in the center of the roll, and squeeze a thin stripe of Sriracha alongside. Using your mat, bring the side of the rice-covered nori closest to you up and over the vegetables and press. Pull the mat away from you with one hand, keep the other on the sushi lump inside the mat, and roll all in one go, thinking cylindrical thoughts all the while. Unroll your mat and inspect your sushi log. If it seems a little loose, you can tighten it a bit with your mat. Making a good roll takes practice, and you’ll improve noticeably by your fourth try.
Slice each roll into eighths, and eat with soy sauce, wasabi, and pickled ginger (all available at Asian grocery stores). Since they’re just vegetables and rice, these rolls will keep in the refrigerator 2 days when cut, and about a week uncut.