Shiitake Nori Rolls Recipes
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
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- To Make Filling Heat 1 tbsp of the oil in a wok over a high heat. Add the shiitake mushrooms in a single layer and fry for 2-3 mins until golden. Turn and fry other side. Repeat with other batches. Remove from the heat and add soy sauce to each batch while it is still hot. Toss to coat mushrooms. Allow to cool and drain excess fluid. In a small bowl, mix Kewpie Mayonnaise with sriracha sauce and set aside. Lay out chilli mayo mix, mushrooms, asparagus, sliced carrot, Thai basil, chives and spinach in a row ready to make your rolls.
- To Roll Have the short edge of the nori closest to you, the long edge away from you. Spread a small amount of chilli mayo across the nori sheet 1cm in from the near edge. On top of the mayo strip, lay a small amount of each vegetable and herb evenly across the width of the nori. Pick up the edge of the nori closest to you and roll up the vegetables and herbs as tightly as you can in the nori, leaving both ends open. Take a spring roll skin, placing a corner in front of you and a corner away from you. Place the nori roll on top of the spring roll skin close to your nearest corner. Roll the spring roll skin around the nori, stretching it slightly as you go and folding in the side edges like an envelope to enclose the nori roll. Repeat until your vegetables have been used. (A damp tea towel will stop your spring roll skins from drying out.)
- To Cook Heat the oil in a large pan. The width of the pan must be greater than the length of the rolls. Shallow fry the rolls over moderate heat. Drain on absorbent paper and cut diagonally. Serve immediately with two sauces: Kewpie Dressing Sesame Soy Sauce and Kewpie Dressing Roasted Sesame or sweet chilli sauce and Kewpie Dressing Sesame Soy Sauce.
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