Basic rolled sushi (Norimaki)

Serves 4

Ingredients

• 4 dried chinese black mushrooms(shiitake)

A.

• 1 c. soak water from dried mushrooms
• 2 T. sugar
• 1-1/2 T. soy sauce

• 2/3 oz.(20 g) dride gourd shavings (kampyo)
• dash of salt

B.

• 1 c. dashi
• 2 T. soy sauce
• 3 T. sugar

• 4 eggs

C.

• 1/2 t. each: salt, sugar
• 1/3 t. soy sauce

• 2 gherkin cucumbers (or some spinach)
• 1 bamboo sushi mat (sudare)
• 5 sheets purple laver(nori; toasted)

D.

• 1 c. water
• 2 T. rice vinegar
• 4-1/2 c. sushi rice

Directions

Soak the dried mushrooms until soft. Add A. and cook until the sauce is almost completely reduced. Allow to cool, then cut the mushrooms into strips.

Soak the dried gourd shavings in water for about 10 minutes. Remove and rub with salt (illus. 1). Cook in B. until the sauce is almost completely reduced. Cool and cut into pieces about the same length as the purple laver. Set aside.

Beat the eggs lightly and mix in 3. Fry into 1-1/4" (3 cm) thick slices (Japanese Egg Roll). Cut into strips. Quarter the gherkin cucumber lengthwise and scoop out the seeds. Set aside.

Wash the bamboo mat and air-dry. Place a sheet of purple laver on the mat. Wet both hands wiht 4. Pick up 1 cup of sushi rice and place in the center of the purple laver, then spread it evenly over the seaweed. Leave 3/8" (1 cm) of the seaweed free at the front, and 3/4" (2 cm) at the back. Arrange the above ingredients neatly across the center of the rice (illus. 2). Pick up the front of the seaweed (illus. 3) to roll the sushi into a cylindrical shape. Roll and press together tightly with the bamboo mat. Cut the sushi in half, then into a total of eight small pieces (wipe the knife with a wet cloth to prevent sticking). Serve.

When making small amounts of sushi at home, the dried gourd shavings and dried mushrooms can be cooked together in A. and B. until the sauce is reduced. This method saves time and bother.

Egg fried into a thin "pancake" may be substituted for the purple laver. Place some lettuce on top of the rice. Shrimp, asparagus, broiled eel, and so forth can be included in the filling to make all sorts of sushi variations.