When I worked as a sushi chef in Memphis, TN, we used to call these “Now and Later Rolls.” Every Southerner is familiar with the slender packs of sweet and sour taffy candies offered in multiple artificial fruit flavors. Something about the sweetness of shiso paired with the pickled plum paste is very reminiscent of the grape-flavored candies. Ironically, the color is almost identical, too.
Basil Plum Nori sushi Roll recipe (Umejhiso Maki)
- 2 cups (400 g) prepared Traditional Sushi rice,
- Quick and easy Microwave Sushi rice
- brown Sushi rice
- 4 sheets Nori or soy paper (4 x 7 in/10 x 18 cm)
- 4 teaspoons pickled plum paste (umeboshi)
- 4 large shiso (perilla) or basil leaves
- Prepare the Sushi Rice. Place 1 sheet of the nori rough side facing upwards horizontally on a bamboo rolling mat. Wet your fingertips in water. Spread about ½ cup (100 g) of prepared Sushi Rice in a thin, even layer across the bottom ¾ of the nori.
- Smear 1 teaspoon of the pickled plum paste across center of the rice. Tear 1 shiso leaf into fourths lengthwise and lay the pieces on top of the pickled plum paste.
- Dip your fingertips in the water again. Place your thumbs underneath the bamboo rolling mat. Fold the bottom of the mat so that the bottom edge of the nori fits just over the fillings. (Do not allow the edge of the mat to get stuck inside the fold!)
- Lift the edge of the mat. (The nori should stay in place.) Continue rolling until the roll is complete. Gently shape the roll into a rectangle by pressing your forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers into the sides.
- Allow the roll to rest seam side down on a cutting board and repeat the steps to complete the remaining rolls. Cut each roll into 6 pieces using a very sharp knife dipped slightly in water. Serve immediately with soy sauce for dipping.