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Norimaki

Categories: Japanese|Sushi
Nb persons: 0
Yield: 4 rolls
Preparation time: 50 minutes
Total time:
Source: Adapted from The Food of Japan Periplus

3 cups	cooked sushi rice
1	Japanese cucumber, quatered
6-8	fresh medium shrimp, cooked, peeled and halved lenghwise
4 sheets	nori, 8x7"each
4 heaped tablespoons	shrimp flakes or salted salmon flakes, (shio zake)
1 portion	simmered shitakes, recipe below
	Pickled young ginger to serve
	Sashimi soy dip or soy sauce to serve
Japanese omelet
3	eggs
4	tablepoons Basic Dashi Stock , or 1/4 teaspoon dashi stock granules dissolved in 4 tablespoons of hot water
2 tablespoons	mirin
1 1/2 teaspoon	sugar
1/4 teaspoon	salt
	Oil
1. Prepare sushi rice. 2. Prepare the Japanse omelet. Combine all the ingredients stirring gently until sugar is dissolved. Heat small omelet pan over medium heat. Brush lightly with oil. Lower the heat. Pour a little egg (enough to make a thin omelet) slowly into the pan, swirling to spread. Break up any bubbles. When about to set, fold the two sides toward the center, overlapping each other. Remove and set aside. Cook second omelet. When set at bottom and still moist on the top, place first omelet in the center of the pan and fold the two sides over. Remove and set aside on a dry plate. Repeat with the remaining egg mixture. Set the omelet onto a bamboo sushi mat or kitchen towel and roll, squeezing gently to remove moisture. Unroll and flatten the omelet slightly. Slice lengthwise into long rectangular strips. 3.Place the nori sheets on a bamboo sushi mat and spread with a quater portion of the sushi rice, leaving 1/2" of the nori exposed along the top. Sprinkle 1 tablespoon of shrimp flakes along the center of the rice. Lay a quater of the seasoned shitakes if using, over it. Place a quater of the omelet strips, cucumber, and shrimp along the center. 4. First roll the mat once over the ingredients, pressing the ingredients in to keep the roll firm. Lift the mat and complete the roll, pressing the mat firmly all around. Unroll the mat and use your fingers to presss the roll into a circular shape. Remove and slice each roll in half and cut each half into 4 pieces. Reapeat with the remaining filling to make another 3 rolls. Serve with ginger and soy sauce. Makes 4 rolls. Cooking time: 40 minutes Simmered Shitakes
12	dried Chinese black mushrooms, rinsed and soaked in 3/4 cup water.
Soak 10 minutes, reserving soaking liquid
1 1/2 teaspoon	sugar
1 1/2 teaspoon	Japanese soy sauce

Simmer 10 minutes, set aside to cool, drain, slice caps finely.

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