Nori is an iron rich, super-nutritious*, dried black seaweed wrapper. The suchi 
すし will keep for five hours, before the rice dries out and may harden.
海苔  /nor-ē/ (Japanese)
紫菜 /zē-chī/ (Chinese)
 /gem/ (Korean)

Makes 6

2 cups (480 g) cooked, cooled, sushi rice or short grain rice
1/2 cup (125 ml) julienned (1/8-inch/3 mm) thick organic carrots
1/2 cup (125 ml) sugar snap peas
1/2 cup (125 ml) each shredded organic: lettuce and spinach
4 sheet of  nori
1/4 cup (60 ml) soy sauce for dipping (or liquid aminos-gluten free)

1. Cook rice and cool.
2. Place nori on a flat surface. Arrange 1/2 cup (125 ml) each rice and vegetables on long edge of nori.
3. Use carrots, sugar peas, lettuce, spinach or any combination.
4. Gently roll nori, starting with the rice/vegetables side.
5. Use a serrated knife, slice nori diagonally into 1-inch (2.54 cm) pieces.
6. Serve as appetizer with soy sauce or make more for dinner with other Asian foods.

optional:
  • different sliced vegetables
  • tofu sliced into thin strips
  • spicy wasabi  わさび paste 
  • rice vinegar 
*Seaweed is also low in fat, high in protein, carbohydrates, vitamins, and minerals.

Tagged: , ,

In the Kitchen with the Fernandez's © 2013 | Powered by Blogger | Blogger Template by DesignCart.org