Reuben Roll

Yield: 2 rolls (16 pieces)

Hand Vinegar:

• 1 cup water
• 1/4 cup rice vinegar

Rolls:

• 12 thin slices pastrami
• 3 cups sushi rice
• 1 teaspoon caraway seeds
• 2 sheets nori
• 4 thin slices Swiss cheese, cut into slivers
• 1 1/4 cups sauerkraut, rinsed, drained and squeezed dry
• Russian dressing

1. To make hand vinegar: In small bowl, stir water and rice vinegar.
2. To make rolls: Lay sushi mat on clean surface and cover with plastic wrap. Lay six slices pastrami on mat lengthwise. Moisten hands with hand vinegar and shake off excess. Spread 1 1/2 cups rice across pastrami, leaving 1 inch empty at farthest end. Sprinkle rice with caraway seeds. Turn nori over so rice side is down.
3. Cover half the pastrami crosswise with two slices cheese and half the sauerkraut.
4. Securing meat and cheese with fingers, use thumbs to push end of mat up and over filling until edge of nori meets rice on opposite side. Press firmly on roll.
5. Lift top of mat and roll firmly until tight and round. Squeeze gently to shape. Press ends in carefully to secure loose rice. Remove mat and set roll aside.
6. Repeat to make second roll.
7. Use thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter and serve with Russian dressing.