Vegetarian Nori Rolls Recipes

VEGETARIAN NORI ROLLS

Vegetarian Nori Rolls image

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

Ingredients

2 cups uncooked short-grain white rice
2 ¼ cups water
¼ cup soy sauce
2 teaspoons honey
1 teaspoon minced garlic
3 ounces firm tofu, cut into 1/2 inch strips
2 tablespoons rice vinegar
4 sheets nori seaweed sheets
½ cucumber, julienned
½ avocado, julienned
1 small carrot, julienned

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

NORI ROLLS

Nori Rolls image

Provided by Food Network

Categories appetizer

Time 2h

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup low-sodium soy sauce
2 teaspoons honey
1 teaspoon grated garlic
1 tablespoon grated peeled fresh ginger
1 pound extra-firm tofu, cut into 1/4-inch-wide strips
2 cups short-grain brown rice
2 tablespoons rice vinegar
1 tablespoon extra-fine sugar
2 scallions, white part only, minced
2 tablespoons sesame seeds, toasted
5 sheets nori (available in Asian-specialty sections)
1 cup finely shredded carrots
10 fresh spinach leaves, steamed and squeezed dry
1 1/2 cups alfalfa sprouts

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.

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