Spread a layer of rice over 1 piece of seaweed. Spread a small amount of wasabi evenly over the rice and place some sliced cucumber on top.
Using a bamboo mat gently but firmly roll the seaweed up to from a long, thin cylinder. Using a sharp knife cut along the cylinder at regular intervals to form approximately 2 and a half cm (1 in) wide.
Select crisp, fresh greens with no bruised spots on leaves or streaks of brown near roots.
Use a variety of greens. Vary dark with light, and crisp with tender.
Remove broken or damaged outer leaves.
Wash and drain the greens thoroughly. Use a salad spinner to dry the greens quickly, or you can wrap the greens in a towel.
Make sure the greens are cold and dry before making your salad.
Gently tear the greens into bite-size pieces.
Make sure your additional ingredients, if you use any, go well with each other. You don't need to add anything else if your greens are interesting enough! Possible additions include sliced radishes, chopped scallions, sliced carrots, crumbled bacon, cut-up apples or pears, or whatever suits your fancy and your greens. Usually just a few additions are best.
Add dressing at the last minute. Use just enough to coat the leaves lightly, and toss gently.
Garnish with toasted nuts, croutons, tomato wedges or sliced olives.
Insert metal knife blade into food processor. Combine eggs, egg yolk, oil and salt in container; process 10 seconds. Add flour and process to mix with 4 one- second pulses or until it forms small beads that hold together when pinched. If beads do not form, add 2 tablespoons flour and process with several more pulses. Repeat, if necessary, until beads form.
Empty container on a sheet of plastic wrap and press dough together. Fold plastic wrap around dough and set aside at room temperature for 20 minutes.
The dough can then be rolled out with a rolling pin to desired thickness and cut into strips or if you have one, use a hand-crank pasta cutter.
Makes 1/2 pound dough or 2 to 4 servings. If you want more than 1/2 pound, do not double the recipe, instead make each batch separately
Use 1 1/2 quart pot with good lid. Put rice in pot and wash it well to clean off some of the dirt. Drain. Put 1 3/4 cups water in pot with rice, add salt and oil. Bring to a boil, just about. Mix well and at once turn burner to lowest heat and cover. Do not open pot again even if it simmers over a little. Cook at lowest heat for 25 minutes. Turn off heat and let it sit for 5 minutes then SERVE.