Free Healthy Recipe - Nori Rolls
Dairy free, Low fat, Low sugar, Wheat Free
These rolls may take a little time to master, but persevere and your efforts will be rewarded when you do get the hang of it. Have fun with this recipe and be creative - tempeh works well as a filling, as does strips of avocado, ginger slices, pickles, salmon, chicken...the list is endless!
4 cups brown short grain rice
5 cups water
¼ cup mirin
¼ cup brown rice vinegar
mixed vegetables, tempeh or pickles julienned
To remove rice from pot, insert a wooden paddle or spoon between the rice and the wall of the pot and run it around the circumference. Place all the rice in a low walled container (if possible) to prevent mashing the grains. Without disturbing the rice, allow the vinegar-mirin mixture to run along and off the rice paddle, pouring it on in a circular motion. After 10 seconds, with vertical cutting movements of the paddle, mix thoroughly. The liquid should be completely combined with the rice in about 1 minute. While mixing, fan with a hand held fan to drive off the steam (this firms the surface of the grain and gives a slight gloss). If no hand held fan then use a firm piece cardboard to fan rice. When finished, cover with a damp cloth, making sure it does not touch the rice.
Filling examples: tempeh, carrots, cucumber, avocado, pickles. Any type of filling may be used.
Picking up the corners of the edge of the rolling mat closest to you, roll the nori and filling away from you until the front edge reaches the rear. Without removing the mat, lightly pat the ends of the roll and firm them. Lightly moisten the nori and this will stick the nori together. Remove the mat and cut. Make sure that the knife is sharp and moist before cutting.
Makes 8 servings (serve = 1 long roll)
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