These rice and vegetable rolls are the Korean version of the Japanese treat called sushi. It is fun to work out combinations of fillings using tofu and colorful vegetables. With white rice and blackish green seaweed called nori, try to use the other Korean food colors—yellow, red, and green—in the fillings of the rolls. Rice rolls are a popular picnic food in Korea, and they make a good finger food for parties and festive occasions.
4 c. warm, cooked short-grain white rice
6 fillings of your choice: long, narrow strips of: tofu; daikon radish; red, yellow, or green bell pepper; cucumber; cooked carrot or mushrooms; avocado; egg pancake; stir-fried, finely chopped spinach
7 sheets nori (.6 oz. package)
rice or cider vinegar
vinegar soy sauce or mustard sauce
1. While rice is cooking, cut the fillings so that you have two different combinations. For example, cooked carrot, red bell pepper, and green cucumber would work well, and tofu with cooked mushrooms and green bell pepper could be another combination.
2. Place a sheet of nori on a cutting board with the long side facing you. Spread 1/2 c. of warm rice on the bottom one-third of the nori sheet. Sprinkle the rice with a little vinegar.
3. Place three of the fillings on the rice, forming three narrow rows across the width of the rice. Gently press the filling into the rice.
4. Starting at the edge near you, roll the nori away from you, enclosing the fillings and forming a tube. Make the nori roll tight and secure. If the end of the sheet does not stick tightly, dampen the edge with a little water, and seal well.
5. Repeat until all nori sheets have been filled and rolled. At this point rolls can be chilled for later use.
6. With a sharp knife, cut the nori roll into 1-inch pieces. Serve with vinegar soy or mustard sauce.
Preparation time: 50 to 60 minutes