Veggie 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

GRILLED VEGETABLE HAND ROLLS

Grilled Vegetable Hand Rolls image

Sushi masters train for years to hone their skills, but hand-rolling is an easier way to enjoy some of the traditional ingredients and flavors.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h25m

Yield 8 hand rolls

Number Of Ingredients 16

Ingredients

1 cup sushi rice
1 tablespoon seasoned rice wine vinegar
8 ounces asparagus spears
4 mini sweet peppers, halved and seeded
4 to 5 shiitake mushrooms, stems removed
1 tablespoon olive oil
2 teaspoons low-sodium soy sauce, plus more for serving
Freshly ground black pepper
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1 mini cucumber, halved, seeded and sliced into thin strips
1 avocado, pitted, peeled and sliced
4 nori sheets, halved into rectangles
1/2 cup bottled sriracha mayonnaise
Sesame seeds, for sprinkling
1/2 cup sushi ginger (pickled)

Steps:

Cook the sushi rice according to the package instructions, then flavor with the seasoned rice vinegar, stirring to distribute. Let sit until ready to use.
Preheat a grill pan on medium heat.
Add the asparagus, peppers and shiitake mushrooms to a bowl, then toss with the olive oil. Season with 2 teaspoons soy sauce and a pinch of pepper. Grill the vegetables, turning as needed, until lightly charred, 4 to 5 minutes. Remove to a cutting board. Halve the asparagus, then set aside. Slice the peppers and mushrooms into thin strips.
Present the grilled vegetables on a platter, along with the cabbage, carrot, cucumber and avocado, and allow everyone to build their own hand rolls.
To make the hand rolls: Lay a halved nori sheet, shiny-side down, on a clean surface. Add 1/4 cup of the sushi rice to the left edge of the nori and flatten slightly. Top with the desired vegetables. Bring the bottom left corner up and over the fillings to the top edge of the rectangle, creating a cone. Now roll the cone down the remaining strip of nori. Use a couple grains of rice to secure the nori to itself to help keep it rolled. Drizzle the top with the sriracha mayonnaise and sprinkle over the sesame seeds. Serve alongside the ginger and soy sauce for dipping.

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