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Title: Japanese Pickle Roll - {Hand-Roll, Temaki-Sushi}
Yield: 4 Servings

Ingredients

      4 c  Sushi Rice; see * Note
      4    Takuan, Japanese pickles;
           -cut thin strips
      2    sheets Nori seaweed
           Soy sauce; for dipping
           === HAND VINEGAR ===
      1 ts Rice vinegar
      3 tb Water

Instructions

* Note: See the "Sushi Rice" recipe which is included in this collection.

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 sheet of the nori, shiny-side down on a counter. Combine
the rice vinegar and water, 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.
This recipe yields 4 rolls or 4 servings.

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

Recipe Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1A01 broadcast
10-06-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

10-22-1997

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Contributor: Susan Feniger and Mary Sue Milliken

Preparation Time: 0:00

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