- For that grain:
- 3 cups short-grain Japanese grain, rinsed
- 1/3 cup grain vinegar
- 3 tablespoons sugar
- For that rolls:
- 10 nori sheets (dried seaweed), halved
- Sesame seeds, for sprinkling
- 1 cucumber
- 1 avocado
- 1 plum tomato, seeded
- 1 small red onion
- 20 asparagus spears, trimmed and blanched
- Wasabi paste, for distributing and serving
- 1 romaine lettuce heart
- Pickled ginger root, for serving
Result in the grain. Combine the grain and three 1/4 cups water inside a grain oven and prepare based on the manufacturer's instructions. A grain oven is the easiest method to get perfect sticky-firm grain, but without having one, only use a saucepan .
Fold within the vinegar. Combine the vinegar, sugar and 1 teaspoon salt inside a saucepan over medium heat, stirring to dissolve the sugar. Transfer the cooked grain to some large wooden bowl (typically, a wood tub). Drizzle one fourth from the vinegar mixture on the wooden spoon or spatula to the grain. Fold the grain lightly using the spoon to awesome it and split up any clumps take care not to smash the grains. Fold within the remaining vinegar mixture and allow the grain sit a few minutes.
Spread the grain. Cover a bamboo sushi pad with plastic wrap. Convey a half nori sheet rough-side on the pad. Moisten both hands and scoop a number of grain, slightly bigger than the usual lemon. to the nori. Press the grain to spread it evenly to the edges from the nori, moistening your fingers along the way. Sprinkle with sesame seeds.
Prepare the vegetables. Peel the cucumber and slice into matchsticks. (Morimoto cuts the whole cucumber right into a paper-thin sheet, then rapidly slices it into strips-but he's had some practice.) Thinly slice the avocado. tomato and red onion peel the challenging ends from the asparagus.
Add some filling. Carefully switch within the nori therefore it is grain-side lower around the pad using the short finish facing you. Spread a little bit of wasabi paste inside a line about one-third of how in the nori-it's spicy, so utilize it sparingly. Arrange a couple of pieces all of lettuce, cucumber, avocado, tomato and onion inside a tight pile within the lower third from the sheet. It's OK when the vegetables hang within the edges from the nori.
Roll the sushi. Roll the sushi from you together with your hands, tucking within the vegetables along the way. Take away the pad from underneath the roll and put it on the top. Press the roll right into a compact rectangular log, while using pad that will help you.
Slice the roll. Cut the sushi roll into four to six pieces. Repeat using the remaining nori, grain and vegetables. Serve with pickled ginger root and much more wasabi.
Photography by Ron Lew