Norimaki

Ingredients

• •2 1/2 water
• •2 tablespoons mirin
• •2 cups Short-grain rice
• •2 tablespoons rice vinegar
• •2 teaspoons sugar
• •1 teaspoon salt
• •6 nori sheets, sheets of dried sea-weed
• •Bamboo mat and paddle, for rolling sushi and mixing rice
• •8 ounces smoked salmon, thinly sliced
• •6 green onions, long slivers
• •Pickled ginger
• •3 tablespoons wasabi powder
• •3 tablespoons water

Directions

1. 1Combine the water and mirin in a medium saucepan. Bring to a boil, add the rice. Mix well, cover, and simmer over low heat until all the liquid is absorbed, about 20 minutes.
2. 2Add the vinegar, sugar, and salt. Mix, cover, and let stand for about 20 minutes.
3. 3Lightly toast the dried seaweed by passing individual sheets over a medium flame.
4. 4Place a sheet of dried seaweed on a bamboo rolling mat. Cover sheet with an even layer of rice to cover all but 1/2 inch from the top edge.
5. 5Place 2 to 3 strips of salmon horizontally on the rice, making sure the strips come just to the side edges. Lay 3 to 4 green onion slivers across the middle of the rice.
6. 6Holding the filling in place with your fingers, lift the corner of the mat with your thumbs; roll towards the top of the dried seaweed. Moisten the top edge, and squeeze gently to close. Set roll aside, and continue rolling other sheets.
7. 7With a sharp, dampened knife, cut the roll in half. Wipe the blade in between cuts, cutting each half into 3 to 4 pieces. Repeat with remaining rolls.
8. 8Serve sliced smoked-salmon seaweed roll-ups with pickled ginger and wasabi.
9. 9To make wasabi, mix equal parts wasabi powder with water; let sit for 10 minutes.