Yield: 2 servings
|\N \N||Salmon Roll|
|\N \N||(Shake No Maki Zushi)|
|¾ pounds||Sweet Vinegared rice|
|12 eaches||Fresh shiso leaves|
|½ each||Sheet laver(Nori)|
|\N x||Garnish with Japanese pepper (Sanshou no mi)|
|1 each||Place a plastic wrap on bamboo sushi mat (Sudare) and arrange|
smoked salmon slices in 4 rows with shorter side at the top. 2. Then place 6 shiso leaves or laver (Nori) over arranged salmon. 3. Wet hands in vinegared water (½ cup water and ½ tsp. vinegar) to prevent rice from sticking to them. Spread ½ quantity of rice over ⅔ of laver. 4. To form roll, lift edge of bamboo sushi mat with thumb. Holding filling ingredients in place, roll mat. Press down firmly and continue to roll sushi cylinder away from you to enclose.
Roll to far edge of rice only, leaving uncovered portion of salmon extended. 5. Make one more salmon roll in the same way. Cut each roll into bite size using sharp wet (vinegared water) knife.
Submitted By SAM LEFKOWITZ On 08-17-95