You’ll Need:

4 c sushi rice; see recipe
4 takuan (japanese pickles);
-cut in thin strips
2 sheets nori seaweed

Directions : HAND VINEGAR 1 ts rice vinegar
3 tb water
Soy sauce; for dipping

Just before rolling sushi, toast the nori by passing the shiny side over
a
high flame. The color of the nori will change from brownish black to
dark
green. (Without toasting, the nori will be gummy and hard to chew.)
Cut toasted nori sheets in half crosswise.

Lay a 1/2 a sheet of the nori, shiny side down on a counter. Combine the
rice vinegar and water, and moisten your hands with this hand vinegar to
keep the rice from sticking to your hands as you work. Spread about 1
cup
of the sushi rice on 3/4 of the nori closest to you, in a layer about
1/4
inch thick, spreading it to the edges. Lay 1/4 of the pickle slices
across
the center of the nori. Roll gently, using the fingers and palms of both
hands. Eat immediately, without cutting, and serve the soy sauce as a
dipping sauce.

Per serving: 680 Calories (kcal); 2g Total Fat; (2% calories from fat); 12g
Protein; 156g Carbohydrate; 0mg Cholesterol; 20mg Sodium
Food Exchanges: 10 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates