Japanese Pickle Roll (Handroll, Temakisushi)

1. 1

   Just before rolling sushi, toast the nori by passing the shiny side over a high flame.

2. 2

   The color of the nori will change from brownish black to dark green.

3. 3

   (Without toasting, the nori will be gummy and hard to chew.)

4. 4

   Cut toasted nori sheets in half crosswise.

5. 5

   Lay a 1/2 a sheet of the nori, shiny side down on a counter.

6. 6

   Combine the rice vinegar and water in a bowl, and moisten your hands with this hand vinegar to keep the rice from sticking to your hands as you work.

7. 7

   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.

8. 8

   Lay 1/4 of the pickle slices across the center of the nori.

9. 9

   Roll gently, using the fingers and palms of both hands.

10. 10

    Eat immediately, without cutting, and serve the soy sauce as a dipping sauce.

11. 11

    VARIATION: CONES

12. 12

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

* Per serving · 4 servings · Values may vary.

No additional tips available.