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!
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
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