Brown Rice Handrolls with Dulse

    This recipe appears in Robin Asbell’s article “Seaweed, Sushi and You” in the March/April ’08 edition of the Mix. Robin suggests that you serve these right away while the nori and dulse are still crackling.

    1 cup organic sweet brown rice or short grain brown rice, soaked overnight.
    ¼ teaspoon salt (optional)
    ¼ piece kombu (optional)
    1 ½ teaspoons umeboshi vinegar
    1 teaspoon sugar
    6 sheets nori
    12 thin sticks carrots 3 inches long
    12 tablespoons dulse
    12 sprigs watercress
    Wasabi, shoyu, pickled ginger

    Soak the rice overnight and drain, then put in a 1 quart pot and add 1 ½ cups water, salt and kombu if using. Bring to a boil, reduce heat to low. Cover tightly. Cook for 30 minutes.

    When the rice is tender, scrape out onto a plate and let cool, covered with a wet kitchen towel. Stir together the umeboshi vinegar and sugar and stir into the rice.

    Using scissors, cut the nori sheets in half. On each half sheet, put about ¼ cup rice on the left half, forming a rough square. Place a carrot strip, angling from the inside lower corner to the upper left. Place dulse along that, and press. Roll up the bottom left corner over the fillings, forming a cone whose point is in the center of the sheet. Serve with wasabi, shoyu and pickled ginger.