Sunday, March 20, 2011

Veggie Rolls

These Rolls Are as Good as Any I've Paid Way Too Much For at a Restaurant!

Serves 2 (12 Rolls for Each Person)

Ingredients:
4 Sheets of Nori (the thin sheets of seaweed used to wrap sushi)
1 Large Carrot
1 Cucumber
1 Avacado
 Optional Veggies:
   4 Spears of Asparagus (1 for each roll)
   1 C. Sprouts
   2 Green Onions
   1 Daikon Radish
1 C. Sushi Rice
2 C. Water
1 Tbsp. Apple Cider Vinegar
1 Tsp. Agave Nectar

Rinse the rice until the water runs clear, drain and put into a large pot with a lid. Add the water, vinegar and agave. Cover and bring to a boil, then lower the heat. Simmer until the rice is tender, about 40 minutes. If you have a bamboo steamer, use that instead. That way your rice won't be over or under cooked or too soggy. Once done, remove the rice from the heat and transfer to a bowl, so that the rice can cool while you prepare the veggies (often times, I prepare the rice in advance, and just pull it out of the fridge when I'm ready for it. 
Peel and julienne the carrots and cucumber (and daikon if you're using it), using a mandolin  if you have one. Thinly slice the avocado. If using sprouts or asparagus, leave them whole. If using green onions, cut them into thin rounds.

To make the rolls:
Lay out a sheet of nori on a cutting board. Wet your hands and gently press some rice onto the nori, making a thin layer. Continue adding rice until all but the top 1/4 of the nori is covered, continuing to wet your hands if necessary. Lay your veggies horizontally across the rice covered nori, just about in the middle of the rice.

Dip your fingers into water and use them to slightly dampen the uncovered 1/4 of nori. Using your fingertips to hold the veggies in place, gently roll up the sushi, rolling towards the uncovered edge. If you roll to loose, the roll will fall apart when cut, but if you roll too tightly, the nori can split.




Once rolled up, allow the roll to rest for about 5 minutes (I just keep on rollin' new rolls, then cut them all at the end.)
Slice into 6 pieces and serve with sushi ginger*, wasabi** , and soy sauce. 



* "Canning for a New Generation" has an awesome recipe for sushi ginger

** Powdered wasabi is a great option to have on hand. It really does taste just as good as the wasabi you would find at a sushi restaurant. All you have to do is reconstitute it with hot water. Eden Foods brand is great, because it doesn't have dyes or other weird ingredients.

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