Food Network: Japanese Pickle Roll (Handroll, Temakisushi)

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Japanese Pickle Roll (Handroll, Temakisushi)
c.1997, M.S. Milliken & S. Feniger, all rights reserved

Ingredients
4 cups sushi rice, cooked
4 takuan, Japanese pickles, cut into thin strips
2 sheets nori seaweed

Hand Vinegar:
1 teaspoon rice vinegar
3 tablespoons water
Soy sauce, for dipping

Directions
Just before rolling sushi, toast the nori by passing

the shiny side over a high flame. The color of the nori will change from brownish
black to dark green. (Without toasting, the nori will be gummy and hard to chew.)
Cut toasted nori sheets in half crosswise.

Lay a 1/2 a sheet of the nori, shiny side down on a counter. Combine the rice
vinegar and water in a bowl, and moisten your hands with this hand vinegar to keep
the rice from sticking to your hands as you work. Spread about 1 cup of the sushi
rice on 3/4 of the nori closest to you, in a layer about 1/4 inch thick, spreading
it to the edges. Lay 1/4 of the pickle slices across the center of the nori. Roll
gently, using the fingers and palms of both hands. Eat immediately, without
cutting, and serve the soy sauce as a dipping sauce. Yield: 4 servings, 4 rolls

VARIATION: CONES

As a variation, roll the nori, rice and ingredients into a cone shape and serve
with dipping sauce.