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