Saturday, July 6, 2013

Forbidden Rice Nori Rolls


With some leftover nori sheets from my Food'N'Flix Onigiri Adventure, I decided to make some rolls for dinner. And, in line with my sheer Saturday laziness, I didn't even cut them. I just served what the boys jokingly called 'nori sausages.'


  • nori sheets, I used 2 per person
  • forbidden rice, cooked and still hot*
  • carrots, julienned
  • yellow squash, julienned
  • Persian cucumbers, thinly sliced


*It's crucial that the rice is still hot. That will render the nori more pliable and less likely to crack when you roll it.

Lay your nori sheets on a cutting board. You can use a bamboo sushi mat; I just rolled by hand tonight.

Spoon 3 T of forbidden rice onto one end of the sheet, pressing down slightly so that it covers about a third of your sheet. Lay your veggies in the center of the rice. Then, starting at the rice side, gradually form a roll with the rice and the nori. Pile them, seam-side down. As they sit, the warm rice will seal the rolls. I served these with a dipping sauce of soy sauce and sesame oil for the boys. But Jake and I opted to use The Ginger People's Sweet Ginger Chili Sauce.

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