Select baby bok choy that are finger length or shorter. If baby bok choy are unavailable, cut standard bok choy into 1 x 2-inch (2.5 x 5-cm) pieces.

Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 15 minutes
Makes 12 pieces

6 heads baby bok choy
One 4 x 7-in (10 x 18-cm) sheet of nori
1½ cups (300 g) Traditional Sushi Rice or Brown Sushi Rice (pages 21 and 23)
6 teaspoons Black Bean Sauce (page 25)
2 tablespoons fresh orange zest, or more, to taste

Bring 4 cups (1 liter) of water to a boil in a medium saucepan. Add the baby bok choy and blanch for 1 minute. Drain immediately and rinse in cold water.
Slice the baby bok choy in half lengthwise. Pat dry with a clean, lint-free kitchen towel or paper towel.
Cut the sheet of nori crosswise into 12 strips.
Dip your fingertips in water and splash some across your palms. Squeeze a walnut-sized ball of prepared Sushi Rice, about 2 tablespoons, in your hand to form a neat rectangular bed of rice. Repeat to make 12 beds of rice in all.
Lay one baby bok choy half (cut side down) on each of the rice beds. Secure the boy choy in place with a nori strip “seatbelt.”
To serve, arrange the pieces on a serving dish. Spoon ½ teaspoon of the Black Bean Sauce over each piece and sprinkle with orange zest.