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.