New York Deli Roll

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Yield: 2 rolls (16 pieces)

Hand Vinegar:

  • 1 cup water
  • 1/4 cup rice vinegar

Futomaki:

  • 2 sheets nori
  • 3 cups sushi rice
  • 2 teaspoons caraway seeds
  • 6 thin slices corned beef
  • 4 teaspoons horseradish, well-drained
  • 4 thin slices Swiss cheese, sliced into thin sticks
  • Dijon mustard
  1. To make hand vinegar: In small bowl, stir water and rice vinegar.
  2. To make futomaki: Lay sushi mat on clean surface and cover with plastic wrap. Place one nori sheet on mat, shiny-side down. Moisten hands with hand vinegar and shake off excess. Spread 1 1/2 cups rice across nori. Sprinkle with 1 teaspoon caraway seeds. Turn nori over so rice side is down.
  3. Cover half the rice crosswise with three slices corned beef. Spread corned beef with 2 teaspoons horseradish. Cover corned beef with two slices cheese.
  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 roll. 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 Dijon mustard.

 

 

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