Show #207N 

Ingredients:

for the rice
2 1/2 cups japanese short-grain rice , like calrose or similar
2 1/2 cups cold water
4 tablespoons hickory smoked apple cider vinegar, or similar, see recipe
3 tablespoons maple sugar
2 teaspoons sea salt
for the filling
6 ounces pickled freshwater herring, cut into thin strips or small cubes preferably from michigan, see recipe
12 whole asparagus spears, blanched and chilled
6 sheets nori
2 ounces wasabi paste
2 ounces pickled ginger
2 ounces soy sauce

Directions:

Place the rice in a colander and rinse thoroughly under the tap until the water runs clear, then drain well.

Place the rice in a a rice cooker and follow the manafactuers directions for sushi rice.  Remove the rice to a large bowl.

or

Place the rice and the cold water in a medium saucepan and bring to the boil. Cover the saucepan, turn the heat down to very low, and cook for 15 minutes without lifting the lid. Turn off the heat and allow to stand 10 minutes more, covered and reserve.

Gently spoon the cooked rice into a large untreated wooden mixing bowl.  Mix together the smoked vinegar, maple sugar and salt in a small bowl until the sugar dissolves, then drizzle over the rice. Mix together gently to coat the rice completely with the vinegar mixture, then set aside to cool to room temperature covered with a damp towel.

Toast each nori sheet very lightly by passing back and forth quickly over a stove-top hot plate (don't place it too close to the heat or else the delicate nori will burn).

Place the toasted Nori sheet rough side up on a dampend asian rolling matt and spread a tennisball size amount of sushi rice on the Nori without pressing enough to squash the rice.

Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of herring and asparagus on top. Utilizing the matt roll the sushi up into a tight round tube.

Cutting the Sushi …

Slightly wet the blade of your knife and cut in the middle of the sushi roll. Bring the two halves side by side and cut the two sections into thirds. That way there will be 6 pieces in only 3 cuts.

Place the sushi cut side up on a serving plate or platter. Garnish with wasabi, ginger and serve with a little soy sauce on the side.The art of sushi is keeping the ingredients as unprocessed as possible. Rice consists of individual grains and should be kept that way.