Makizushi (sushi)

Yield: 12 Servings

Measure Ingredient
5¼ cup Nishiki or Botan Calrose rice
5½ cup Water
1 cup Marukan rice vinegar
½ cup Granulated sugar
1 tablespoon Plus
1½ teaspoon Salt
\N \N Vegetable oil
3 \N Eggs; lightly beaten with:
2 tablespoons Water
1 pack (10-oz) frozen leaf spinach; thawed and squeezed dry
1 can (8.47-oz) Hime Makizushi-no-Moto; drained well
1 pack (0.75-oz) Hime Sushinori (Sushi seaweed)

Combine rice and 5-½ cups water in saucepan. (If using rice cooker, continue as directed by rice cooker manufacturer.) Bring to boil over high heat. Reduce heat, simmer 20 minutes, or until water is absorbed. Remove from heat; let stand, covered, 10 minutes. Meanwhile, combine vinegar, sugar and salt in small saucepan. Cook and stir over low heat until sugar and salt dissolve. Remove from heat. Turn rice into large non-metal bowl.

Drizzle vinegar mixture over rice and gently fold in to combine. Heat lightly oiled skillet over high heat. Add egg/water mixture. Reduce heat to low; cook egg until set. Turn egg onto cutting surface. Cool and cut into thin strips. Divide each egg, spinach and makizushi-no-moto into 10 equal portions. Unroll bamboo sushi mat away from you on working surface. Place 1 sheet Hime Sushinori on mat, lining up short edge with bottom of mat.

Moisten hands with water. Place about 1-½ cups rice mixture on nori.

Press rice to side and bottom edges to cover ¾ of the nori, leaving edge of nore furthest from you clear. Place 1 portion each egg, spinach and makizushi-no-moto left to right across center of rice. Hold line of ingredients across rice firmly in place with fingertips. Using thumb, push up and turn bamboo mat edge nearest you up and over filling, pressing firmly to enclose filling and lifting bamboo mat while rolling to keep free from enclosing in sushi roll. Gently, but firmly, press bamboo mat around roll to shape. (The art to making makizushi is to get filling ingredients lined up in center of roll.) Unroll mat and wrap sushi roll in plastic wrap; repeat with remaining ingredients to make 10 rolls. To serve, place rolls seam-side down on cutting surface and cut each, crosswise, into 8 equal slices. To store overnight, cover wrapped sushi rolls with damp towel and refrigerate. Makes 10 rolls.




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