Sushi-Norimaki

Sushi, a beloved Japanese dish, has a fascinating history that dates back centuries. Originally, sushi was a way to preserve raw fish by wrapping it in boiled rice, which contained fermenting agents that helped preserve the fish for extended periods. Over time, the process evolved, and today, sushi is enjoyed worldwide in various forms. In this recipe, we take inspiration from the traditional method of fermentation by incorporating fermented vegetables into a simple rolled sushi called norimaki. Norimaki consists of vinegared rice spread on a sheet of nori seaweed, with a line of filling in the center. This gluten-free and vegan version allows you to explore the delicious flavors of fermented vegetables in sushi. Now, let’s dive into the ingredients and instructions.

Serves 4

INGREDIENTS:

VINEGARED RICE (SUMESHI)

• 1 cup sushi rice
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

FILLING

• Any fermented vegetables of your choice (e.g., Fermented Carrot Sticks, Fermented Shiso Leaves, or Kimchi)

ASSEMBLY

• 4 sheets nori
• 2 tablespoons sesame seeds
• 1–2 tablespoons pickled ginger
• 1–2 tablespoons wasabi paste
• Shoyu or soy sauce

INSTRUCTIONS:

1. For the vinegared rice: Soak the sushi rice in cold water for 10 to 15 minutes, then drain.
2. Transfer the rice to a saucepan and add 1 cup of water. Cover and bring to a boil over high heat. Reduce the heat and simmer, covered, for about 10 minutes or until the water has been absorbed.
3. Once cooked, remove the saucepan from the heat and let it rest, covered, for 10 minutes.
4. In a bowl, mix the rice vinegar, sugar, and salt until dissolved.
5. Place the cooked rice in a shallow dish or casserole and sprinkle the vinegar solution over it. Gently fold the rice to incorporate the vinegar. Allow the rice to cool to room temperature before proceeding with rolling.
6. Prepare your choice of pickled vegetables by cutting them into ½-inch-long matchstick pieces.
7. To assemble and roll the norimaki: Cut each sheet of nori in half crosswise. Place one sheet on a sushi rolling mat.
8. Spoon 2 to 3 tablespoons of vinegared rice onto the middle of the nori sheet, spreading it evenly, leaving a ½-inch margin on one side.
9. Sprinkle a thin line of sesame seeds along the center of the rice. Arrange the pickled vegetables on top of the sesame seeds.
10. Using the rolling mat, roll the nori sheet tightly, starting from the edge closest to you, and continue rolling away from you, applying gentle pressure to create a compact roll. The moisture in the rice will help seal the roll together.
11. Once rolled, lightly press and roll the mat over the roll to ensure it is secure. Repeat the process to assemble and cut the remaining 3 rolls.
12. Cut each roll into 6 even pieces using a sharp knife. Arrange all the sushi pieces on a plate.
13. Serve the sushi-norimaki with pickled ginger, wasabi paste, and shoyu or soy sauce.

FERMENTISTA’S TIP:

If you have leftover norimaki, they can be stored in an airtight container in a cool spot (not the refrigerator) for up to 1 day. The vinegar in the rice provides a measure of preservation, but refrigerating the rolls can cause the rice to harden.

Enjoy the delightful combination of vinegared rice, fermented vegetables, and nori seaweed in this gluten-free and vegan sushi recipe. It’s a unique and tasty way to experience the flavors of fermentation in a classic dish!