Japanese Pickle Roll (Handroll, Temakisushi)

Home | Submit recipe | Popular recipes | Top rated recipes |

Recipe categories:

Recommended Sites
Free Services
Free Emails
Funny Pictures
Funny Jokes
Song Lyrics
E-Cards
Spam Free Email
Google PR Checker
Web Search
Short URL Service
Freewares
Sharewares
Free Banner Generator
Web Proxy
Free Wallpapers
Free Music Download

Category

Japanese Foods

Contributor

admin

Ratings

Comment (s)

Ingredients

4 c sushi rice; see recipe
4 takuan (japanese pickles);
-cut in thin strips
2 sheets nori seaweed

Procedures

HAND VINEGAR 1 ts rice vinegar
3 tb water
Soy sauce; for dipping

Just before rolling sushi, toast the nori by passing the shiny side over
a
high flame. The color of the nori will change from brownish black to
dark
green. (Without toasting, the nori will be gummy and hard to chew.)
Cut toasted nori sheets in half crosswise.

Lay a 1/2 a sheet of the nori, shiny side down on a counter. Combine the
rice vinegar and water, and moisten your hands with this hand vinegar to
keep the rice from sticking to your hands as you work. 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. Lay 1/4 of the pickle slices
across
the center of the nori. Roll gently, using the fingers and palms of both
hands. Eat immediately, without cutting, and serve the soy sauce as a
dipping sauce.

Per serving: 680 Calories (kcal); 2g Total Fat; (2% calories from fat); 12g
Protein; 156g Carbohydrate; 0mg Cholesterol; 20mg Sodium
Food Exchanges: 10 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates

Rate this recipe :

Send this recipe to your friend(s)

Post this recipe to your blog or website

<h1>Japanese Pickle Roll (Handroll, Temakisushi)</h1>
 Ingredients :
 4 c sushi rice; see recipe 
 4 takuan (japanese pickles); 
 -cut in thin strips 
 2 sheets nori seaweed 
 <hr hieght="1">
 Procudures
 HAND VINEGAR 1 ts rice vinegar 
3 tb water 
Soy sauce; for dipping 
 
Just before rolling sushi, toast the nori by passing the shiny side over 
a 
high flame. The color of the nori will change from brownish black to 
dark 
green. (Without toasting, the nori will be gummy and hard to chew.) 
Cut toasted nori sheets in half crosswise. 
 
Lay a 1/2 a sheet of the nori, shiny side down on a counter. Combine the 
rice vinegar and water, and moisten your hands with this hand vinegar to 
keep the rice from sticking to your hands as you work. 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. Lay 1/4 of the pickle slices 
across 
the center of the nori. Roll gently, using the fingers and palms of both 
hands. Eat immediately, without cutting, and serve the soy sauce as a 
dipping sauce. 
 
Per serving: 680 Calories (kcal); 2g Total Fat; (2% calories from fat); 12g 
Protein; 156g Carbohydrate; 0mg Cholesterol; 20mg Sodium 
Food Exchanges: 10 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
1/2 Fat; 0 Other Carbohydrates 
 
 More <a href="http://www.allrecipesworld.com" title="Free recipe">free recipes</a>

Enter Comment

Comments :

Syndicate

Bookmark this page