Hand-Rolled Sushi

Thayer Allyson Gowdy

Nori (seaweed wraps), wasabi, and pickled ginger are available in well-stocked supermarkets and in Asian grocery stores.

Yield: Makes 8 dozen; 6 to 8 servings
Recipe from Sunset

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  1. 1. With scissors, cut nori into quarters (about 4 in. square).
  2. 2. Dot a square of nori with wasabi if desired, then spoon a rounded tablespoon of Sushi Rice diagonally down the center. Top with two or three Sushi Fillings. Moisten one corner of nori with vinegar-water mixture, pull opposite corners around fillings to form a cone, and overlap to seal.
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