Vinegared Rice and Lettuce Rolls

comments (4) April 12th, 2009

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Ingredients:
1?4 cup rice vinegar (or 3 Tbs. white vinegar)
3 Tbs. sugar
2 tsp. salt
2 Tbs. mirin (or 1 Tbs. dry sherry)
2 Tbs. water
1 cup Japanese sushi rice
1-1/2 cups water
18 large lettuce leaves, blanched in boiling water

Makes 18 pieces

In a small, stainless steel saucepan, mix the rice vinegar, sugar, salt, mirin, and 2 Tbs. water. Bring to a boil, uncovered, stirring to dissolve the dry ingredients. Set aside.
In a 3-quart stainless steel saucepan, combine the rice and water. Over high heat, bring to a boil, uncovered. Stir occasionally to prevent sticking. Reduce the heat to very low, stir again, cover tightly, and cook for 20 minutes (or follow the rice package directions). Let the rice rest, still covered, for 5 minutes, then add the vinegar mixture and combine thoroughly with the rice. Cover and set aside.

In a large saucepan of boiling water, submerge the lettuce leaves, two or three at a time, for 1 min. Remove gently, drain between paper towels, and repeat until all the leaves are blanched. Allow to cool.

Dip your fingers into vinegared water, then squeeze about 1⁄4 cup of rice into a cylinder shape. Gently roll a leaf around the packed rice, tucking in the sides. Serve the rolls immediately or cover and refrigerated for up to 24 hours.

recipe by Peter Garnham
February 1999
from issue #19

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posted in: Lettuce, appetizer

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