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Serves 8 | Prep Time 30 minutes | Cook Time 30 minutes
4 sheets Eden Sushi Nori
4 cups precooked organic white sushi rice, rice should be room temperature before making rolls
2 Tbsp Eden Brown Rice Vinegar
2 Tbsp Eden Mirin
1 avocado, seeded, peeled, sliced
4 Tbsp Eden Shake
2 Tbsp Eden Pickled Ginger Slices, drained and finely chopped
4 green onions, remove white part
1 cup organic sesame seeds, dry pan roasted
1 or 2 Eden Sushi Mats
Mix the vinegar and mirin in with the rice evenly. Toss with a fork or wooden spoon to cool the rice. Do not stir. When rice is cool or room temperature it is ready to use. Hot rice will cause the nori to fall apart easily.
Tear or cut each sheet of nori in half, creating eight equal size pieces measuring 4 inches long by 7 1/4 inches wide.
Place a sheet of nori on a sushi mat with the smooth, shiny side facing down on the mat. Spread approximately 1/2 cup of cooked rice on the sheet, covering the width and length of the sheet, leaving only about 1/2 inch of the sheet closest to you uncovered. Moisten your fingers with a little cold water and press the rice down firmly against the nori. Sprinkle roasted sesame seeds on the rice, lightly coating it. Place a sheet of plastic wrap or a damp towel on a sushi mat. Press firmly with your fingers or a wooden spoon to press the sesame seeds into the rice slightly. Turn the rice covered sheet of nori upside down and place on the plastic wrap or damp towel (rice facing down), with the uncovered part of the nori closest to you. About two inches from the bottom of the nori, place one green onion lengthwise on the nori. Then place 2 to 3 slice of avocado lengthwise next to the onion. Sprinkle Eden Shake and ginger pickles over the green onion and avocado. Roll the sushi up in jelly roll fashion, pressing firmly with your fingers and thumbs. Continue rolling until completely rolled. Wrap the sushi mat completely around the roll and squeeze very gently. Remove the sushi mat and plastic wrap or towel from the roll. Set aside. Repeat the above steps until all ingredients have been used. You should now have 8 small California rolls.
With a sharp, moistened knife, cut each roll in half. You will need to moisten the knife each time you slice the roll to prevent rice from sticking to it. Cut each half in half and then each quarter in half. Repeat until all rolls have been coated in seeds and sliced into 8 equal size pieces. Arrange the sushi on a platter.
Any of your favorite toppings may be used to fill the roll in place of or in combination with the above. Other Eden fillings such as Eden Umeboshi Plums or Paste, thin strips of Eden Pickled Daikon Radish or a dip sauce may be made with Eden Wasabi and any Eden Shoyu Soy Sauce.