4 sheets nori, pretoasted (oriental or natural food market)
1 T. umeboshi plum paste
1 T. rice vinegar
1 clove garlic, smashed
1 slice ginger, smashed or grated
1.5 T soy sauce
4 c. cooked rice
1 T. oil
Prepare ingredients: Heat oil in small skillet (about 20 cm diameter) on med. high. Slice carrots *lengthwise* into pieces about 0.5 cm diameter. Saute carrots, garlic, and ginger until carrots are just slightly cooked, about 2 minutes. Remove from pan. Stir together eggs and soy sauce. Add to pan, and cook until eggs are set. Do not disturb eggs while cooking, except to turn once. You should end up with an “omelette”, fairly dry. When eggs are set and moderately firm, remove from pan. Cut into strips about 0.5 cm wide. Mix vinegar and plum paste into cooked, cooled rice. Assemble nori rolls: Lay out a sheet of nori with the “rough” side toward you. Spread 1/4 of the rice across nori, leaving about 2 cm space on the far end and 1 cm space on the close end. Go all the way to the sides. Make an indentation in the rice about 2 cm from the close end. Lay 1/4 of the other ingredients in the indentation: carrots, eggs, and 1 scallion. Now roll up, beginning by folding over the 1 cm flap of nori closest to you, then rolling up from the folded edge. You want the roll to be nice and firm, so try to keep it tight as you go. To seal, run a slightlywet finger over the edge where the seam is. Place seam-side down. Slice crosswise into pieces 4-8 cm long (your preference). The orange carrot, yellow egg, and green scallion make a lovely center against the white (or brown) rice. Serve with soy and pickled ginger.
Notes: sticky rice works the best, but any kind will do. Use brown rice
for the best nutritional value.