Photo: Becky Luigart-Stayner; Styling: Jan Gautro
These maki (rice rolled in nori) are easy to prepare once you master the rolling technique. Most Japanese markets sell bamboo rolling mats.
Yield: 6 servings (serving size: 5 maki pieces and 1 tablespoon sauce)
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Amount per serving
- Calories: 254
- Calories from fat: 6%
- Fat: 1.7g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.1g
- Protein: 5.2g
- Carbohydrate: 51.4g
- Fiber: 2.1g
- Cholesterol: 0.0mg
- Iron: 2.8mg
- Sodium: 522mg
- Calcium: 9mg
- 5 cups Basic Japanese White Rice
- 2 tablespoons rice vinegar
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
- 1 cup finely chopped fresh shiitake mushrooms (about 2 1/2 ounces)
- 1/2 cup finely chopped carrot
- 2 tablespoons sesame seeds, toasted
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 6 nori (seaweed) sheets
- 6 tablespoons Ponzu Sauce
- Place Basic Japanese White Rice in a bowl. Combine vinegar, sugar, and salt; sprinkle over rice, tossing gently with a wooden spoon.
- Combine shiitake mushrooms and the next 4 ingredients (through mirin) in a small bowl; set aside.
- Cut off top quarter of each nori sheet along short end. Place 1 nori sheet, shiny side down, on a sushi mat covered with plastic wrap, with the long end toward you. Pat about 3/4 cup rice mixture evenly over nori with moist hands, leaving a 1-inch border on 1 long end of nori. Sprinkle about 3 tablespoons mushroom mixture over rice. Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam side down, 5 minutes. Slice about 1/2-inch from each end of roll; discard trimmings. Slice roll crosswise into 5 pieces. Repeat procedure with remaining nori, rice, and mushroom mixture. Serve with Ponzu Sauce.
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