Ume Shiso Maki (Pickled Plum & Perilla Leaf Sushi Rolls)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
30 mins
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Total Time
30 mins
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Servings
4 rolls
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Cuisine
Japanese
Ume Shiso Maki (Pickled Plum & Perilla Leaf Sushi Rolls)
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1 tbsp rice vinegar
- ¼ tsp sugar
- ½ tsp salt
- 320 g cooked Japanese short-grain rice
- 6 pickled plums (umeboshi)
- 8 perilla (shiso) leaves
- 2 sheets sushi nori seaweed
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Instructions
- Pour 1 tbsp rice vinegar, ¼ tsp sugar and ½ tsp salt into a bowl and mix until dissolved.
- Sprinkle the mixture over 320 g cooked Japanese short-grain rice while it's still warm, then mix gently using the edge of rice paddle while fanning to cool. Once evenly distributed, cover the rice with a clean damp tea towel to stop it from drying out.
- Remove the seeds of 6 pickled plums (umeboshi) and use a knife to finely cut and mash the flesh into a paste.
- Optional: Turn your gas burner on low and carefully fan 2 sheets sushi nori seaweed over the fire to improve the texture and aroma of the nori.
- Fold the nori in half and pinch along the crease before tearing them down the fold. (You can use scissors for a cleaner cut.)
- Lay the bamboo rolling mat on a flat surface with the bamboo sticks lying horizontally. Place a piece of nori at the bottom of the mat with the rough side facing up.
- Wet your hands and shape an 80g (approx ½ US cup) handful of rice into a rough cylinder.
- Place the rice on the nori and spread it out while leaving a finger-width border along the top. Pinch along the top edge of the rice to make a ridge, then place two perilla on each side and spread the umeboshi paste through the middle.
- Lift the bottom of the mat fold over until the rice meets.
- Press firmly to shape, then lift the edge of the mat and roll once more so that the edge of the nori seals the roll.
- Wipe a sharp knife with a damp cloth and cut the sushi roll in half. Use a short, sharp sawing motion to cut the roll without applying too much pressure (pressing down will squash it).
- Cut each half into thirds, wiping the knife between each cut.
- Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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