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

Pickled Peaches

Recipe courtesy of Damaris Phillips

Stuffed Cabbage Rolls (Galumpkis)

Recipe courtesy of Tyler Florence

Cinnamon Rolls

Recipe courtesy of Ree Drummond

Pancake Rolls

Recipe courtesy of Lyndsay Timpson|Peter Ransom

Bread and Butter Pickles

Recipe courtesy of Percy Street Barbecue

Bread and Butter Pickles

Recipe courtesy of Andrew Donovan

Classic All-American Burger with Fried Sweet Pickles

Recipe courtesy of Emily Ellyn

California Crab Stack on Japanese Pickled Cucumber-Mache Salad Dressed with Tarragon Dijon Dressing

Recipe courtesy of Patrick Finn

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking