Thin Roll Sushi
|Dried gourd ribbon||2⁄3 Ounce (Kampyo, 20 Gram)|
|Soy sauce||1 1⁄2 Tablespoon|
|Sugar||1 1⁄2 Tablespoon|
|Mirin||1 1⁄2 Tablespoon|
|Tuna fillet||3 Ounce (85 Gram, Fresh Or Frozen , Sashimi Quality, 7-Inch Long Strip, If Possible)|
|Nori seaweed||4 , toasted|
|Soy sauce||2 Tablespoon|
|Sweet vinegared ginger||1 1⁄2 Ounce, thinly sliced (1/3 Cup, 45 Gram, Optional)|
|For sushi rice|
|Uncooked short grain rice||1 1⁄4 Cup (20 tbs)|
|Kelp pieces||1 (Konbu, 2 Inch)|
|Rice vinegar||2 Tablespoon|
1. Prepare SUSHI RICE.
2. Gourd ribbons: Cut into 7-inch (18-cm) lengths. Rinse gourd ribbons and scrub with salt. Rinse. Soak in cold water until soft (about 30 minutes). Combine with soy sauce, sugar, mirin, and 2 cups water, and simmer with a drop-lid until liquid is absorbed.
Tuna: Cut into strips 3/4 X 3/4 X 7 inches (2x2x18 cm).
Cucumber: Peel and seed, then cut into strips about 3/4 x 3/4 x 7 inches (2x2x7cm).
3. Prepare a small bowl of dilute vinegar (equal amounts of rice vinegar and water) to moisten hands when spreading sushi rice. If nori seaweed has not been pretoasted, toast by lightly passing shiny side over an open flame several times.
4. Cut nori in half crosswise. Lay flat side of bamboo mat face up and place shiny side of nori face down on mat with longest side facing you. Moisten hands with dilute vinegar. Spread rice. Add a dab of wasabi horseradish and spread across the middle of the rice with your finger. Top with a strip of cucumber. Roll up. Repeat, making 2 more rolls of cucumber, 3 rolls of tuna, and 2 rolls of gourd ribbon. Do not use wasabi with gourd ribbon.
5. Dip cloth into dilute vinegar and dampen both sides of a sharp knife. Cut each roll into 4 equal pieces. Start with the rolls made first in order to allow the rolls made last to sit 1 or 2 minutes. Clean and remoisten knife as often as necessary. Stand sushi on end (hide messy end), place on a flat plate, and serve with some sweet vinegared ginger slices. Dip in soy sauce, if desired.