Vegetarian Sushi Nori and variations
Vegetarian Sushi Nori and variations 4 sheets nori, pretoasted (oriental or natural food market) 1 T. umeboshi plum paste 1 T. rice vinegar 1 clove garlic, smashed 1 slice ginger, smashed or grated 1.5 T soy sauce 2 carrots 2 eggs 4 scallions 4 c. cooked rice 1 T. oil Prepare ingredients: Heat oil in small skillet (about 20 cm diameter) on med. high. Slice carrots *lengthwise* into pieces about 0.5 cm diameter. Saute carrots, garlic, and ginger until carrots are just slightly cooked, about 2 minutes. Remove from pan. Stir together eggs and soy sauce. Add to pan, and cook until eggs are set. Do not disturb eggs while cooking, except to turn once. You should end up with an "omelette", fairly dry. When eggs are set and moderately firm, remove from pan. Cut into strips about 0.5 cm wide. Mix vinegar and plum paste into cooked, cooled rice. Assemble nori rolls: Lay out a sheet of nori with the "rough" side toward you. Spread 1/4 of the rice a...