• cooked rice (half sweet, half short grain)
  • bamboo roller
  • toasted nori seaweed
  • rice paddle
  • umeboshi paste
  • tamari soy sauce
  • carrot sliced long and very thin, boiled 1 min
  • scallion
  • toasted sesame oil
  • sauerkraut

1. In mixing bowl mix rice with a few dashes of toasted sesame oil and tamari.
2. Place sheet of toasted nori (if green sheen is pre-toasted) with shiny side down, onto flat bamboo roller mat.
3. With rice paddle, scoop and flatten about a cup of rice onto nori and completely cover the two thirds of the sheet facing you leaving about 2 inches open at top.
4. Make an indentation with your finger across the middle of the rice, into this smear umeboshi paste and lay a scallion on top. Place carrot strips (boiled for one minute to soften) on top and sauerkraut on top of that. (Can add cucumber, steamed greens or with other vegetable, pickle slices or pickled ginger if desired).
5. Cover vegetables with a thin layer of rice.
6. Dab top edge with water.
7. Grab bamboo mat with thumbs, with fingers on top of the vegetables and roll away from you, allow leading edge to touch nori sheet, then roll backward. Lift entire rolled mat and roll tighter, packing in edges with rice if needed, or removing overflowing rice.
8. Unroll, dab nori with more water if didn’t stick together on seam.
9. Slice into 6 pieces with saw-like motion using a wet knife.

Can dip in tamari sauce, top with roasted sesame seeds or parsley sprigs, or top with wasabi (Japanese horseradish) paste that is made by adding water to wasabi powder.

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