carolina bbq maki
Shredded fried beef bologna and carrot slivers. A little celery salt will be added to the rice. Rolled with a vinegared cabbage leaf rather than nori. Served with Carolina style barbecue sauce.
- HAND VINEGAR
- 1 cup water
- 1/2 cup rice vinegar
- 4 large cabbage leaves, center rib removed
- 4 cups water
- 1/4 cup salt
- 1/4 cup sugar
- 1/4 cup cider vinegar
- 4 cups sushi rice
- 2 teaspoons celery seeds
- 6 slices bologna, cut into thin strips and fried
- 3/4 cup grated carrots
- 1/4 cup minced white onion
- BBQ sauce, for serving
- In a small bowl, stir together the hand vinegar and set it aside till needed.
- Put the cabbage leaves into a large bowl. In a medium saucepan, stir together the water, salt, sugar and cider vinegar. Bring to a boil. Pour the hot water mixture over the cabbage and stir to immerse all the leaves. Let sit for 30 seconds, drain, rinse with cold water, and squeeze the cabbage dry.
- Lay a bamboo sushi mat on a clean surface. Moisten hands with hand vinegar and shake off excess. Place 2 cabbage leaves on the mat to cover it. Trim any excess along the edges with a scissors. Spread half the rice across the cabbage, leaving 1 inch empty at the end farthest from you. Sprinkle the rice with 1 teaspoon celery seed.
- Lay half the bologna along the center of the rice and sprinkle it with half the carrots and onion.
- Securing the fillings with your fingers, use your thumbs to push the end of the mat up and over the filling, until the edge of the cabbage meets the rice on the other side. Press firmly on the roll.
- Lift up the top of the mat and roll firmly until tight and round. Squeeze gently to shape the roll. Press the ends in carefully to secure any loose rice. Remove the bamboo mat and set the roll aside.
- Make the second roll in the same manner.
- Use a very thin, sharp knife to cut each roll into 8 slices. Arrange on a sushi platter and serve with BBQ sauce.