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)すし will keep for five hours, before the rice dries out and may harden.
紫菜 /zē-chī/ (Chinese)
김 /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
