Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
11 min
Active:
10 min
Level:
Easy

Ingredients

Hand Vinegar:

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.

IDEAS YOU'LL LOVE

California Roll

Recipe courtesy of Alton Brown

Lobster Rolls

Recipe courtesy of Jamie Deen|Bobby Deen

Southwestern Egg Rolls with Salsa Dipping Sauce

Recipe courtesy of Valerie Bertinelli

Overnight Cinnamon Rolls

Recipe courtesy of Alton Brown

Sweet and Hot Quick Pickled Green Beans

Recipe courtesy of Jeff Mauro

Lasagna Roll-Ups

Recipe courtesy of Food Network Kitchen

Almost-Famous Fried Pickles

Recipe courtesy of Food Network Kitchen

Fried Pickles with Cajun Aioli

Recipe courtesy of Damaris Phillips

Parker House Rolls

Recipe courtesy of Bobby Flay

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking