|
Buy this item and earn 30 points valued at $0.60.
Buy 50 of our premium toasted organic Nori sheets and have a party! Nori sheets can be filled with vegetables, sprouts and nut pates' to make raw vegan nori rolls. They can be used instead of lettuce to make delicious sandwich-life wraps; they can be blended into soups to add a new dimension of flavor and nutrition. Eating them plain is just great too! If you haven't tasted the delights of nori rolls filled with salads, hummous, tahini, sprouted seeds and avocado, with a side dish of tahini and shaved ginger, then you're missing out!
Nori comes from the genus Porphyra, which contains a variety of species that are commercially grown and harvested to make nori, including Porphyra yezoensis and Porphyra tenera. Nori comes in a wide range of colors and flavors, depending on what type of seaweed was used and how it was treated. Some nori can be reddish to brown in color, while dark green nori is familiar to many consumers. In addition, nori which is dark purple or almost black can be obtained, and is very popular for making sushi because the dark color contrasts beautifully with the sushi rice used.
In addition to being used in soups and sushi, nori is also shredded and scattered on rice dishes and stir fries. Finely shredded nori often appears as a condiment, thanks to the salty flavor and crunchy texture. Some consumers also greatly enjoy eating whole sheets of sushi nori dipped in soy sauce. Some Chinese cooks use nori or other seaweeds as well, especially in traditional soups featuring fish and other sea vegetables.
Because of its popularity for sushi, toasted nori is readily available in most markets around the world. Specialty stores may also carry special nori snack foods, along with untoasted nori and other dried seaweeds. When using nori to cook, make sure to handle it carefully, and do not allow it to get wet, because it will grow soggy and rubbery. If you do not use up an entire package, seal it well so that it will not get moist or stale.
Use Our Toasted Nori Sheets For Award Winning Sushi!Vegetarian Sushi Recipe
6 cups water
3 cups short-grain brown or white rice
Any combination of the following vegetables:
cucumber
zucchini
green bell pepper
red bell pepper
carrots
daikon radish
asparagus
scallions
mushrooms
sesame seeds
avocado fresh spinach
2/3 cup rice wine vinegar
6 Tbsp. brown sugar
10-20 toasted nori sheets
Prepared wasabi paste
Preparation: Bring the water to a boil. Add the rice, lower the heat, and simmer for 40 minutes, stirring occasionally. Seed and julienne the cucumber, and julienne the vegetables. Steam these vegetables, except avacado which should be raw, over boiling water for 5 to 7 minutes. Let cool to room temperature.
Mix together the vinegar and brown sugar, and stir until the sugar is dissolved. When the rice is cooked, stir in the vinegar and brown sugar mixture, and cool to room temperature.
When the vegetables and rice are cool enough to handle, lay out the first nori sheet. Place a handful of rice in the center of the sheet, moisten your hands with water, and gently but firmly press the rice to the edges of the sheet so that there is a thin layer of rice in a line on the sheet. Spread a bit of wasabi paste on top of the rice, approximately 1 1/2" from one edge of the nori sheet. Lay vegetable strips parallel to the wasabi in a width of approximately 1" along the wasabi line.
Carefully wrap the closest edge over the vegetables, then roll the nori delicately but tightly. Seal by moistening the edge of the nori. Once the nori sheet is completely rolled, slice the roll into 6 pieces and arrange on a platter. Repeat with the remaining nori sheets.
Tip: If your nori rolls won't stay rolled, try "sealing" the seam with a little brown rice syrup. To make rolling easier and prevent the nori sheets from tearing, use an inexpensive bamboo sushi mat--available in Japanese markets and many health food stores.
|
