1. Lay seaweed on a sushi mat lined with plastic wrap; with damp fingers, spread 1 cup of the Sushi Rice over each sheet to within 1 inch of the edge at one finish. Arrange desired vegetable or seafood fillings just below middle.
2. Roll seaweed toward the 1-inch unfilled edge. (To shape a tight even roll, place your hands under the edge of the mat closest to you. While carefully lifting the edge of the nori, roll the rice-topped seaweed away from you.) Press unfilled edge over top, brushing with water to seal, if necessary.
3. Cut each roll in to 6 pieces; arrange on a platter. If desired, cover and chill for up to 4 hours. Serve with Honey-Ginger Sauce.
4. Makes 12 sushi rolls
5. Sushi Rice Filling: In a fine-mesh sieve wash 1/2 cup short grain rice under chilled walking water, rubbing grains together along with your fingers. In a miniscule saucepan combine rinsed rice, 1 cup chilled water, 2 tablespoons rice vinegar, and 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes (rice ought to be sticky). Remove from heat; stir in 1/4 cup finely shredded carrot, 1 tablespoon sugar, and if desired, 1 tablespoon sake or dry sherry. Cover and icy about 45 minutes or until room temperature. (Rice can be prepared ahead; cover and chill for up to 3 days.) Makes about 2 cups.
6. Honey-Ginger Sauce: In a miniscule saucepan combine 1/3 cup honey, 1/4 cup water, 2 tablespoons plum sauce, 2 tablespoons soy sauce, and one 2-inch piece fresh ginger, peeled and thinly sliced. Bring to boiling, stirring frequently; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until slightly thickened. Strain in to a miniscule bowl; icy. Cover and chill. Makes a scant 3/4 cup.
Ingredients
2 sheets nori (seaweed) (each about 8 inches square)
1 recipe Sushi Rice Filling
Desired fillings (such as miniscule carrot, zucchini, or cucumber sticks; avocado slices; flake-style imitation crab meat; smoked salmon (lox-style); and/or miniscule peeled, deveined, and cooked shrimp)
1 recipe Honey Ginger Sauce
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