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Title: Nori Rolls
Categories: Veg-cook, Sept.
Yield: 1 servings
1/4 c Soy sauce
2 t Honey
1 t Minced garlic
1 T Grated ginger root
1 lb Extra-firm tofu or tempeh,
Cut lengthwise into 1/2-inch
Strips
2 T Rice vinegar
1 T Superfine sugar or
Granulated white sugar
2 c Cooked short grain brown
Rice
2 Scallions minced, white part
Only
2 T Toasted sesame seeds
5 Sheets nori
1 c Finely shredded carrots
10 Fresh spinach leaves,
Steamed and pressed dry
1 1/2 c Alfalfa sprouts
In a deep, wide dish, combine soy sauce, honey, garlic and ginger. Add tofu
or tempeh; marinate at least 30 minutes.
In a large glass bowl, combine rice vinegar and sugar. Add rice in fourths,
stirring well after each addition. Stir in scallions and sesame seeds; mix
well.
Place a sheet of nori on waxed paper or bamboo mat so that the bottom edge
of nori lies along bottom edge of paper or mat. Moisten hands w/cold
water;place one-fifth rice mixture in center of nori, spreading it out
evenly to fill sheet. Place two strips of tofu or tempeh in center of nori,
so they run the width of the sheet. Place one-fifth of carrots on top, and
2 spinach leaves over that, then one-fifth of alfalfa sprouts. Roll nori
from bottom by gripping both nori and waxed paper or mat, using the paper
or mat to help you make a tight roll. Let rest, seam side down, and repeat
w/remaining rice mixture and nori.
Wet blade of serrated knife. Slice nori rolls into rounds about 1 inch t
thick. Pack together tightly in a container w/lid. Makes 4 servings.
These will keep for about 2 days.
per serving: 298 cal; 17 g prot; 5 g fat; 44 g carb; 0 chol; 638 mg sod; 6
g fiber.
From: "SHUM,HOI-YAN,MISS" <B7MK000@musicb.mcgill.ca>. rfvc Digest V94
Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
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