Nori Roll Dipping Sauce Recipes

SHIITAKE NORI ROLLS

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.

BEETROOT & AVOCADO NORI ROLLS WITH WASABI DIPPING SAUCE

Steps:

• Mix all of the ingredients for the dipping sauce together in a small bowl then set aside.
• Cut the spiralized beetroot into thumb-length strips. Lay a nori sheet, shiny side down, onto a sushi rolling mat. Arrange one third of the beetroot, avocado and cucumber in lines across the bottom third of the nori sheet then sprinkle over half the sesame seeds.
• Rolling away from yourself, lift the edge of the nori over the filling and continue folding to create a roll. When you get to the edge of the nori, dampen with a little water then continue to fold, sealing everything together into a tight roll.
• Repeat with the remaining nori and filling. Trim the ends of the roll to neaten them then slice into 5 pieces. Serve with the wasabi dipping sauce.

NORI ROLL DIPPING SAUCE

Steps:

• In a small bowl, stir together all ingredients.

VEGETARIAN NORI ROLLS

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.

SUPER SUSHI NORI ROLLS

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!