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Recipe: Vegetable Nori Rolls

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A delicious twist on vegetarian sushi.

Vegetable Nori Rolls
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This is one variety of Vegetable Nori Rolls, but the possibilities of what you put inside are only limited by your imagination.
Ingredients
  • 1 package of pre-toasted Nori (seaweed sheets)
  • 3 cups organic, short grain brown rice, cooked in 12 cups water for 40 minutes with 2 bay leaves and 1 t. salt., then drained
  • 2 onion, cut in half, and sliced thin
  • 4 carrots, grated
  • 5 cloves garlic, minced
  • 2” piece of fresh ginger, grated
  • Organic Tamari or Shoyu
  • Eden Brand Aji Mirin (sweet rice wine)
  • Dark sesame oil
  • ½ Block Extra firm Organic Tofu, cut into thin strips
  • Tahini and toasted sesame seeds, optional
  • Wasabi, optional
Instructions
  1. Sauté onion in olive oil for 5 minutes. Add carrots, garlic and grated ginger. Sauté for 5 minutes longer. Add tamari and aji mirin. Add dark sesame oil to taste. Simmer till soft.
  2. Spread one cup of cooked rice out evenly over ¾ of the sheet of Nori. Be sure to spread the rice all the way out to the edge of the nori. Add sautéed veggies in center of rice. Add a thin strip of tofu, along top of sautéed veggies. Begin to roll from front edge. Use water or tamari, or tahini to seal nori.
  3. Cut into eight even pieces.
  4. To make Dip: Combine equal parts of water and tamari in small dipping bowl. Add a drop of mirin to sweeten and wasabi if desired.
Notes
To reduce the amount of arsenic in rice, I have changed the way I cook rice. I now rinse it first in cold water, then I boil it in plenty of water and drain it as one would with pasta.

 

Step-by-Step Photo Instructions

Sauté onion in olive oil for 5 minutes. Add carrots, garlic and grated ginger. Sauté for 5 minutes longer. Add tamari and aji mirin. Add dark sesame oil to taste. Simmer till soft.

Spread one cup of cooked rice out evenly over ¾ of the sheet of Nori. Be sure to spread the rice all the way out to the edge of the nori. Add sautéed veggies in center of rice. Add a thin strip of tofu, along top of sautéed veggies.


Begin to roll from front edge. Use water or tamari, or tahini to seal nori. Cut into eight even pieces. (I made enough for sixty people here.)


To make Dip: Combine equal parts of water and tamari in small dipping bowl. Add a drop of mirin to sweeten and wasabi if desired.

 

About Bhavani Jaroff

Bhavani Jaroff is a Natural Foods Chef, Educator, Radio Host, and Food Activist. She has over thirty years experience cooking healthy, fresh organic food. Read More


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