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
SPRING ROLL, MASTER RECIPE
Spring rolls go far beyond those deep-fried versions served as an appetizer at nearly every Thai restaurant in this country. They're found all across Asia, with wrappers, fillings and cooking techniques that differ from one country to the next. Fresh spring rolls, sometimes called summer rolls, are a staple in Vietnam. Most typically, they're made of rice paper filled with rice vermicelli, cooked meat or shrimp, raw vegetables, basil, cilantro and mint. This master recipe allows you to mix and match your wrappers and fillings. Some tips: Don't overstuff. Rice paper is pliable, but it will tear if you stretch it too thin. And remember that before you even start to stuff, rice paper can be tricky. Soak a sheet of it briefly (10 seconds is about right) in a dish or skillet of hot water (110 degrees or so). Put it on a paper or dish towel so it doesn't stick, then fill and roll as tightly as you can, folding in the sides like a burrito. If you're using nori, spritz the sheets all over with a little water before you fill them; it will soften them up enough to roll without much hassle.
Provided by Mark Bittman
Categories quick, appetizer
Time 25m
Yield 4 to 8 servings
Number Of Ingredients 8
Steps:
- Soak the rice noodles in boiling water until tender, 5 to 10 minutes. Rinse under cold water and drain.
- Prepare all of your fillings and put them in bowls (or neat piles) so that they're all in place once you're ready to start rolling.
- Prepare the wrappers, and roll: If you're using rice paper, soak a round in a dish or skillet of hot water until pliable, about 10 seconds. Put the round on a paper or dish towel so it doesn't stick, then fill and roll as tightly as you can, folding in the sides like a burrito. If you're using nori, spritz the sheets all over with a little water to soften them slightly. Spread the rice noodles all over the nori except for the far edge. Pile the fillings closest to you and roll, wetting the far edge with a little more water so you can seal the roll. Keep them as long rolls, or cut them into smaller pieces if you prefer. If you're using lettuce, just spread the leaves out flat, the fill and roll as tightly as you can, folding in the sides like a burrito.
- Serve with the dipping sauce on the side.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 0 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 0 grams, Sodium 38 milligrams, Sugar 0 grams, TransFat 0 grams
NORI ROLLS
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.
NORI ROLL DIPPING SAUCE
My new favorite dipping sauce! Wontons, egg rolls, lumpia, dim sum... I even enjoy it poured over rice. You can make this as spicy as you like or leave out the heat entirely. Recipe by Chef Terrence Khuu of Milpitas' Bleu Ginger.
Provided by cookiedog
Categories Sauces
Time 5m
Yield 2/3 cup
Number Of Ingredients 5
Steps:
- In a small bowl, stir together all ingredients.
Nutrition Facts : Calories 371.7, Fat 0.1, Sodium 6035.1, Carbohydrate 86.6, Fiber 1.1, Sugar 77.9, Protein 11.6
BEETROOT & AVOCADO NORI ROLLS WITH WASABI DIPPING SAUCE
The dipping sauce adds real punch to this impressive looking vegan canapé. If you can't get hold of wasabi, substitute for storecupboard horseradish instead
Provided by Sophie Godwin - Cookery writer
Categories Canapes, Snack, Starter
Time 40m
Yield Serves 15, as a canapé
Number Of Ingredients 9
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.
Nutrition Facts : Calories 32 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
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
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!
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RAW VEGETABLE NORI WRAPS WITH SUNFLOWER BUTTER DIPPING …
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5/5 (1)Total Time 25 minsCuisine AsianCalories 192 per serving
- Whisk all the ingredients together adding enough hot water to thin to make a loose but not watery sauce for dipping.
- Pulse the carrots in the bowl of a food processor until very finely chopped (about the size of rice).
- Remove the chopped carrots and place in the middle of a clean kitchen towel, cheesecloth or nut bag squeezing over a large bowl to remove the liquid. Save the juice and drink it, you just made carrot juice without a juicer! (Alternatively you can use the leftover carrot pulp from making carrot juice to make the carrot rice.)
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- Nori Wrap with Canned Tuna. These nori wraps have a little bit of everything, except carbs! Plus, there’s no need to head down to the Asian market for sushi-grade fish.
- Keto Sushi Rolls without Rice. For those on a keto diet, sushi is off the menu. However, if you skip out on the rice, you can still indulge in flavorful sushi without undoing your diet.
- Sunrise Nori Wraps with Spicy Tahini Drizzle. Why are they called sunrise nori wraps? They look just like a sunrise! These vegetarian sushi rolls let the veggies shine.
- Easy Vegetable Nori Wraps. It doesn’t get much easier than these vegetable nori wraps. They’re light, surprisingly filling, and make the perfect option when you don’t have time for a post-lunch food coma.
- Paleo Tuna Salad Nori Wraps. These paleo tuna salad wraps are so healthy you don’t have to stop and just one! For a flavorful lunch low on calories, these wraps pair lightly dressed tuna with crunchy veggies wrapped up in a nori sheet.
- Paleo Sushi With Nori, Salmon & Avocado. Going Paleo doesn’t mean you also have to give up sushi! This Paleo sushi delivers that same satisfying feeling after a plate of colorful sushi, without the rice.
- Keto Chicken Avocado Cucumber Nori Rolls. No law says you can’t use chicken in nori rolls! The shredded chicken in these rolls amps the protein content, preventing you from grabbing a mid-afternoon snack.
- Nori-Wrapped Tofu in a Szechuan-Style Spicy Sauce. Need a little spice in your life? These nori-wrapped tofu pieces are deliciously savory and pack a powerful punch of heat.
- Spicy Shiitake Mushroom Roll. Mushroom sushi rolls are the perfect option for vegans who miss traditional sushi’s chewy texture. Dried shiitake mushrooms carry a rich and earthy flavor with a very similar texture to raw fish.
- Nori Spinach Rolls. These simple nori spinach rolls are oh-so-healthy, gluten-free, and vegan! The best part? They only require two main ingredients: spinach and nori.
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