Lettuce tsukemono maki with sesame vinegar sauce レタスの漬け物巻き ごま酢ソース

Tsukemono (pickles) are an essential accompaniment to Japanese rice. Among tsukemono made from leafy green vegetables, Nozawa-na from Nagano Prefecture, Hiroshima-na from Hiroshima Prefecture, and Taka-na from Kumamoto Prefecture are known as the "three great tsukemono vegetables of Japan", and their traditions and flavors have been passed down through the generations. This time, inspired by Hiroshima-na onigiri, which are made by wrapping rice in pickled Hiroshima-na, I pickled lettuce and wrapped it in rice to make a type of hand-rolled sushi. The rich sesame vinegar sauce makes it a refreshing salad-like dish.

日本のごはんに欠かせない漬け物。青菜を材料とする漬け物の中でも、長野県の野沢菜、広島県の広島菜、熊本県の高菜は「日本三大漬菜」として知られ、その伝統と味が受け継がれています。今回は、広島菜をおむすびに巻いて食べる「広島菜むすび」をヒントに、レタスを塩漬けにし、ごはんを包んで手巻き寿司風に仕上げました。コクのあるごま酢ソースを添えることで、サラダ感覚でさっぱり食べられるのが魅力です。