VEGETARIAN NORI ROLLS
Delicious nori rolls that look great too. Even people who haven't eaten Japanese before liked these. Impress your friends!
Provided by Anne Buchanan
Categories Appetizers and Snacks Wraps and Rolls
Time 2h
Yield 5
Number Of Ingredients 11
Steps:
- In a large saucepan cover rice with water and let stand for 30 minutes.
- In a shallow dish combine soy sauce, honey and garlic. In this mixture marinate tofu for at least 30 minutes.
- Bring water and rice to a boil and then reduce heat; simmer for about 20 minutes, or until thick and sticky. In a large glass bowl combine cooked rice with rice vinegar.
- Place a sheet of nori on a bamboo mat. Working with wet hands, spread 1/4 of the rice evenly over the nori; leave about 1/2 inch on the top edge of the nori. Place 2 strips of marinated tofu end to end about 1 inch from the bottom. Place 2 strips of cucumber next to the tofu, then avocado and carrot.
- Roll nori tightly from the bottom, using the mat to help make a tight roll. Seal by moistening with water the 1/2 inch at the top. Repeat with remaining ingredients. Slice with a serrated knife into 1 inch thick slices.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 53.6 g, Fat 4.8 g, Fiber 3.9 g, Protein 8.1 g, SaturatedFat 0.7 g, Sodium 734.2 mg, Sugar 3.3 g
SUPER SUSHI NORI ROLLS
Sushi is easier to make than you think! And you don't have to use fresh fish either. It's a great lunch to take to work or an attractive-looking party snack.
Provided by Sackville
Categories Lunch/Snacks
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Empty rice into a bowl and run water through it until the water runs clear off the rice.
- Then cover rice in water and boil, adding water continuously until it's all absorbed and you have a sticky rice.
- If you have a bit too much water at the end, when the rice is cooked, just set it in a strainer for a few minutes to drain.
- Now, leave the rice for up to an hour beforehand so it can cool properly.
- You can speed this up a bit by putting it in the fridge to cool.
- When the rice is cool, lay out a tea towel and a nori sheet on top.
- Spread rice thinly over the sheet (a knife dipped in hot water makes this easier), leaving about an inch clear at the bottom and a slightly smaller border around the rest.
- The trick is to not use too much rice, leaving room for it to expand when rolled.
- Choose your fillings (one or two for each roll) and lay out in a thin line across the sheet, about 1/3 of the way from the top.
- Then start rolling from the top.
- The tea towel will help you get it started.
- When it is rolled (the bottom inch of the nori will stick to itself, holding the roll together) take a sharp knife and slice 1 inch rounds.
- Dip in soy sauce and wasabi, topped with ginger slices and enjoy!
NORI ROLLS
Steps:
- In a deep, wide dish or pie plate, combine the soy sauce, honey, garlic and ginger. Add the tofu and let it marinate for at least an hour, turning it over half way through.
- Cook the rice according to the package. In a large glass or ceramic bowl, combine the rice vinegar and sugar. Add the hot rice in fourths, stirring the mixture well after each addition. Stir in the scallions and sesame seeds, mix well.
- For each roll, place a sheet of nori on a piece of wax paper so that the bottom edge of the nori lies along the bottom edge of the paper. Moisten your hands with cold water and place a handful of rice in the center of the nori, spread it out in a thin layer to fill the sheet evenly. Add more rice if necessary. Place 2 strips of tofu across the center of the nori, so they run the entire width of the sheet. Place a portion of the carrots on top of the tofu, some spinach over that, finishing with some sprouts (use about a fifth of each filling ingredient). Start rolling the nori from the bottom by gripping the nori and the wax paper, and using the paper to help you make a tight roll.
- Let the nori rest, seam side down, while you repeat the remaining procedure with the remaining rice and nori. You should have 5 rolls. To serve, wet the blade of a serrated knife and cut rolls into rounds about an inch thick. Serve at room temperature.
CUCUMBER NORI ROLLS
Steps:
- Sushi Zu Preparation:
- Combine all of the ingredients in a small pot and bring to a boil. Take off of the heat and allow to cool.
- Rice Preparation:
- Rice volume increases 2-2 1/2 times as it cooks. Almost all the short grain rice needs to be washed before cooking, because of the starch on the surface of each grain. If you cook rice without washing, starch makes the texture and taste less palatable. The following is the procedure to prepare rice:
- Wash rice with care, putting rice in a big bowl and washing gently with cold running water for 10 minutes. Drain rice in a big colander and dry for 20-30 minutes. Place washed rice and water into a pot and bring to a boil. Reduce heat and cover. Allow to cook for 15 minutes or until all the water has been absorbed. Turn off heat and allow to sit for 10 minutes. Place in a large bowl and pour over Sushi Zu mixture.
- Sushi Preparation:
- Place 1/2 sheet of seaweed (nori) lengthwise, shinny side down on a bamboo roller. Place approximately 3 ounces of sushi rice formed into a bar in the center of the seaweed, going lengthwise, spread rice evenly, covering entire nori except for about 1/2 inch at the top edge. Spread wasabi thinly in the center, on top of the rice, lengthwise from one and to the other. Sprinkle sesame seeds on top of rice, if desired. Then place a couple strips of cut cucumber in the center to fill the length of the roll.
- Bring seaweed and rice toward you to the edge of the bamboo roller and holding the edge of the bamboo roller with one hand and, holding the cucumbers in place with the other hand, lift up the edge of the mat closest to you. Begin rolling mat away from you, rolling over the cucumber and connecting rice to rice. Then stop to make sure you still have a 1/2 inch strip of just nori left over at the top (this is what seals the roll). Lift the edge of bamboo roller slightly and roll another 1/2 inch away from you connecting the seaweed to seaweed and sealing the roll.
- Gently squeeze both sides while pressing gently down on top with both index fingers. Cut roll in half, then turn one piece around so they are parallel to one another, line them up, then cut both pieces twice, to make 6 pieces. Cut remaining rolls and serve.
SHIITAKE NORI ROLLS
This vegetarian take on sushi is bursting with shiitake mushrooms and soba noodles. Shredded cabbage brings beta-carotene on board, while the nori -- sheets of dried seaweed -- supplies calcium, magnesium, and iron.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 dozen
Number Of Ingredients 14
Steps:
- Cover mushrooms with 1 1/2 cups hot water in a medium bowl. Set a small bowl on top of mushrooms to keep them submerged. Let stand until mushrooms are soft, about 20 minutes. Remove mushrooms with a slotted spoon, and transfer to a work surface. Cut mushrooms crosswise into 1/4-inch strips; set aside. Strain soaking liquid; set aside.
- Make the dipping sauce: Stir together 1/3 cup soaking liquid, the lime juice, 1 teaspoon tamari, 1 teaspoon cilantro, and the salt in a small bowl; top with some julienned scallions. Set aside.
- Bring a medium pot of water to a boil. Add noodles; cook according to package instructions. Drain. Rinse with cold water; drain again. Transfer to a medium bowl; toss with sesame oil and remaining 2 tablespoons cilantro. Set aside.
- Heat vegetable oil in a large skillet over medium-high heat until hot but not smoking. Stir in shallots, garlic, and ginger. Cook, stirring occasionally, until shallots begin to brown, about 2 minutes (if the shallots begin to stick, stir in 1 tablespoon reserved soaking liquid). Add cabbage, and toss to combine. Reduce heat to medium. Cook, stirring occasionally, until cabbage wilts slightly, 2 minutes. Stir in mushrooms, 1/4 cup reserved soaking liquid, and remaining 1 tablespoon plus 2 teaspoons tamari. Cover, and cook, stirring occasionally, until cabbage is tender, about 7 minutes. Stir in sliced scallions; set aside.
- Toast the nori sheets: Using tongs, pass each sheet just over a medium gas flame, turning, until fragrant and crisp, about 3 passes on each side. (If only an electric burner is available, heat to medium; toast sheet directly on the burner, flipping for 30 seconds to 1 minute.)
- Working with 1 toasted sheet at a time, put 1/6 of the noodles along 1 edge of the nori, leaving a 1-inch border. Top with 1/6 of the cabbage mixture. Starting at the side with the filling, roll up sheet, enclosing filling. Repeat process with remaining sheets, noodles, and cabbage mixture. Cut each roll on the diagonal into 2 pieces. Serve with dipping sauce.
Nutrition Facts : Calories 168 g, Fat 3 g, Fiber 5 g, Protein 7 g, Sodium 405 g
EGG AND NORI ROLLS (TOMAGO)
These are so pretty with spirals of black and pale yellow. From The Book of Appetizers. I've made this twice now. I think the amount of egg needs to be doubled (see photo). Makes more like 6-8 servings, not 12. I've kept the recipe as written.
Provided by dicentra
Categories Lunch/Snacks
Time 15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Toast each sheet of nori until crisp by running it over a gas flame or electric element set on medium heat. Careful not to burn! Set aside.
- In a bowl, beat together eggs, salt and water.
- Heat a skillet on a medium heat; grease lightly. Set 1 teaspoon egg mixture aside.
- Use remaining eggs to make 4 thin omelets. Trim nori sheets to the same size as omelets.
- Place omelet, uncooked side up, on a bamboo mat. Top with 1 sheet of nori.
- Continue stacking omelets and nori until all are used.
- Roll up omelet-nori stack in mat to make a tight, compact cylinder; seal seam with reserved egg.
- Let stand until cold. Remove bamboo mat; cut roll in 12 chunks.
Nutrition Facts : Calories 18.4, Fat 1.2, SaturatedFat 0.4, Cholesterol 52.9, Sodium 30.4, Carbohydrate 0.1, Sugar 0.1, Protein 1.6
More about "nori rolls recipes"
SIMPLE NORI ROLLS RECIPE | MYRECIPES
From myrecipes.com
Servings 24
- Rinse and drain rice. Cook according to package directions. Meanwhile, combine vinegar, sugar, and salt in a small bowl. Spread rice in bottom of a large, shallow bowl. Sprinkle vinegar mixture over warm cooked rice, stirring gently until well blended.
- Cut tuna into 1/4- x 1/4- x 7-inch pieces (about the width of your pinkie). Chopping chunky fillings such as shrimp may make rolling easier. Set aside.
- Cut nori sheets to make 4 (5- x 7-inch) rectangles. Place nori on bamboo sushi mat. Spread 1/2 cup rice mixture on one nori sheet, leaving a 3/4-inch strip of nori on the long side uncovered.
- Place tuna and desired fillings along center of rice. Holding fillings in place in the center of the rice, and roll up bamboo mat, pressing gently, until rice and nori encircle the fillings. Stop rolling at the point of the exposed strip of nori. Lift bamboo mat up slightly, and turn nori roll over a little so the uncovered strip of nori can seal to the roll. Press mat to seal roll.
NORI ROLL RECIPE: HOW TO MAKE JAPANESE VEGETARIAN NORI …
From masterclass.com
Cuisine JapaneseTotal Time 15 minsCategory Entree
- 1. Place the nori sheet on a sushi mat with the shiny side down and the widest side in front of you.
- 3. Arrange the carrot, cucumber, and [green onion](https://www.masterclass.com/articles/scallions-vs-green-onions-whats-the-difference) in strips along the bottom edge of the nori closest to you.
- 4. Top the roll with avocado, microgreens, and [sesame seeds](https://www.masterclass.com/articles/what-are-sesame-seeds-learn-how-to-cook-with-sesame-seeds).
PALEO SUSHI ROLLS WITH NORI, SALMON & AVOCADO …
From irenamacri.com
HEALTHY VEGETABLE NORI ROLLS - NATURAL TASTY CHEF
From naturaltastychef.com
RECIPE: VEGGIE NORI ROLLS | KITCHN
From thekitchn.com
A GUIDE TO NORI — WITH 11 RECIPES THAT AREN’T SUSHI
From theveganatlas.com
NORI ROLLS RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
NORIMAKI (NORI ROLLS) RECIPE : SBS FOOD
From sbs.com.au
10 BEST NORI ROLLS WITHOUT RICE RECIPES | YUMMLY
From yummly.com
QUICK NORI ROLL WITH CUCUMBER AND AVOCADO RECIPE
From cnz.to
SEAWEED NORI ROLLS RECIPE: WENDY ROWE EAT BEAUTIFUL
From wendyrowe.com
NORI ROLLS - PLAIN.RECIPES
From plain.recipes
KIMBAP (KOREAN SEAWEED RICE ROLLS) RECIPE - THE SPRUCE EATS
From thespruceeats.com
NORI ROLLS – HAYLIE POMROY
From hayliepomroy.com
NORI ROLLS | RECIPES WIKI | FANDOM
From recipes.fandom.com
DEHYDRATED NORI STICKS RECIPE, A HOMEMADE ENERGIZING TRAVEL …
From superfoodevolution.com
SUNNY RAW NORI ROLLS RECIPE - VEGETARIANTIMES.COM
From vegetariantimes.com
SIMPLE HOMEMADE NORI SUSHI ROLLS RECIPE
From thejapanstore.us
NORI RECIPES - BBC FOOD
From bbc.co.uk
WHAT IS NORI AND THE MUST-TRY NORI RECIPES
From thejapanstore.us
CHICKEN NORI ROLLS » CHICKEN FARMERS OF SASKATCHEWAN
From saskatchewanchicken.ca
NORI ROLLS — HEALING THE HUNGER
From healingthehunger.com
CHICKEN NORI ROLLS | CHICKEN.CA
From chicken.ca
NORI ROLL WITH CUCUMBER & AVOCADO RECIPE - YOUR NEW FOODS
From yournewfoods.com
NORI ROLLS RECIPE | RECIPELAND
From recipeland.com
NORI ROLLS - EAT TO THRIVE
From eattothrive.info
27 BEST SUSHI RECIPES - IZZYCOOKING
From izzycooking.com
10 BEST NORI RICE RECIPES | YUMMLY
From yummly.com
NORI ROLLS (MURREITA) RECIPE | RECIPELAND
From recipeland.com
NO ORDINARY NORI ROLLS - CHRISTINA COOKS
From christinacooks.com
NORI ROLLS - KIM BEACH
From kimbeach.com
NORI SPRING ROLLS RECIPE : 6 STEPS - INSTRUCTABLES
From instructables.com
SUPER SIMPLE NORI ROLLS | WELL DAILY
From welldaily.co
HOW TO MAKE CHICKEN NORI ROLLS | CHICKEN.CA
From chicken.ca
RAW NORI ROLL - VEGAN, GLUTEN-FREE + PRO TIPS ON HOW TO ROLL
From trialandeater.com
NORI ROLLS - HOME GROWN LIVING FOODS
From homegrownlivingfoods.ca
NORI WRAPS WITH PALEO TUNA SALAD, & AVOCADO {GLUTEN FREE, DAIRY …
From avocadopesto.com
NORI ROLLS - VEGAN SUSHI RECIPE - CENTER FOR NUTRITION STUDIES
From nutritionstudies.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love