Thin Rolls with Pickled Plum and Shiso Leaves from The Sushi Experience by Hiroko Shimbo
Even though travelers and workers carried cooked rice packed with a salt-cured plum long before refrigeration existed, this particular delightful roll was born after World War II.
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Cooking tools:
- Chef's knife
- Cutting board
- Cup
- Fork
- Spoon
- Bamboo rolling mat
Ingredients
- 24 shiso leaves (perilla), julienned, or ½ cup coriander leaves, julienned
- 2 tablespoons mirin (sweet cooking wine)
- 12 large umeboshi (salt-pickled plums), to yield approximately 1 teaspoon of plum paste per umeboshi
- ½ Japanese cucumber (about 2 ounces) or other small cucumber, cut into 4-inch-long julienne strips, with any seedy parts removed
- 12 half-sheets nori (laver); choose the crisp variety
- 6 cups (lightly packed) prepared sushi rice (½ cup, 2.8 ounces, per roll)
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