simple sushi

There are many different varieties of sushi ... and not all involve raw fish. Here are a couple of fairly easy maki (sushi rolls) that can be made-- and enjoyed-- by the whole family or gathering of friends.

Makes 2-4 servings

3 Cups Cooked sushi rice
2 + 1 Roasted nori (seaweed) sheets
1 Large cucumber
1 Large, thick carrot
3 Eggs, beaten
2 Tbs Dashi
Wasabi

INGREDIENT PREPARATION
 
Cover prepared sushi rice with a damp cloth and set aside while you prepare the other ingredients.
 
Peel a large, thick carrot. Then cut 16 2-inch long, diagonal slices from it. Blanch the slices in boiling water for 30 seconds. Drain, dry on paper toweling and set aside.
 
Cut the large cucumber in half. With one half, halve again and seed. Slice into long 1/4-inch thick spears. Set aside. With the other half cucumber, cut long, diagonal slices from it (like the carrot). Set aside.
 
In medium-size bowl, beat three eggs until scrambled. Whisk in 2 Tbs of dashi. Pour the beaten eggs into a small, greased omelet skillet. (If you have a rectangular Japanese-style omelet skillet, so much the better.) Cook over medium-high heat until the edges are dry. Flip the omelet over and continue cooking for 2-3 minutes more. Remove from skillet. Let cool, then divide the omelet into 2" x 1" rectangles. Set aside.

ASSEMBLY INSTRUCTIONS
 
Divide two of the nori sheets in half. Cut the third sheep of nori into 2" x 1/4" strips. Set aside.

For Kappa-maki (Cucumber rolls): Lay one of the divided nori sheets on a bamboo mat. Spread the sheet edge-to-edge with sushi rice, about 1/8-inch thick. Place one or two cucumber spears across the length of the sheet, along the bottom. With your finger, 'draw' a line of wasabi alongside the cucumber. Using the bamboo mat as a form, begin to roll the seaweed and rice up and over to form a tight cylinder around the cucumber. Continue rolling the cylinder completely around. Moisten the exposed edge of the seaweed with water, then seal. With a sharp knife, cut the roll into 1" wide portions. Arrange attractively on a plate. Repeat with the procedure with the other half sheets of nori.

(You can also use this same method to make sushi rolls made of oshinko, zucchini, tuna and even the maki version of the famous California Roll, with crab & avocado.)

For "Vegi-giri": Take a two-finger measure of sushi (approximately 2" x 1") and form into a box shape in the palm of your hand. Draw a line of wasabi across the length of the rice. Lay a slice of carrot, a slice of cucumber or a portion of omelet on the rice over the wasabi. Secure in place with a ribbon strip of nori or reconstituted strip of gourd, moistening the edge to seal. Repeat until all vegie slices and egg portions are used.