Guest guest Posted March 10, 2006 Report Share Posted March 10, 2006 Hi all Does anyone know of a marshmallow recipe using agar agar flakes? Many thanks Emma - " Kim " <bearhouse5 Saturday, January 14, 2006 8:08 PM Avocado and Vegetable Sushi Rolls > Sushi > (Gluten-Free, Dairy-Free, Egg-Free, Soy-Free*, Yeast-Free, Vegan) > > (See picture in " Photos " .) > > > I fell in love with avocado rolls from a near-by Japanese take away, > but I wanted to be able to make them at home to be sure of the > ingredients used so my whole family could enjoy them also. I was, at > first, apprehensive as they looked a little complicated and many > recipes I found were actually very complex. However, it only took me > two rolls before I got the hang of them. They really aren't > difficult at all !!! I'm not really sure if my method is 100% > correct, but it works for me. You should be able to find all the > ingredients and the bamboo mat for rolling in the supermarket. > This recipe makes a mix of avocado and vegetable rolls - how many of > each is up to you. > > > > 5 nori sheets > bamboo mat for rolling > > ---- > Rice > ---- > 2 cups sushi rice > 3 cups cold water > > 4 tablespoons (5 1/3 tbsp US) rice vinegar > 3 tablespoons (1/4 cup) sugar > 1/2 teaspoon salt > > 1 cup water > 2 tablespoons (8 tsp) rice vinegar > > -------- > Fillings > -------- > > ------------- > Avocado Rolls > ------------- > > 1 avocado > GF vegan mayonnaise (optional) > 1/2 lemon > > --------------- > Vegetable Rolls > --------------- > > 1 small carrot > 10 cm (4 " ) piece cucumber > shitake mushrooms (rehydrated if dried) > sesame seeds (optional) > GF vegan mayonnaise (optional*) > > > GF soy sauce or wheat-free tamari to serve (optional) > > > -------------- > Cook the rice. > -------------- > > In a saucepan place 3 cups cold water with 2 cups sushi rice. Bring > to a boil. Reduce heat, cover and simmer for 20 minutes. Do not lift > the lid during cooking. > > --------------------- > Prepare seasonings and fillings while rice is cooking. > --------------------- > > Aim to have all the ingredients prepared and placed on separate > plates and bowls ready to roll when the rice has been cooked and > cooled. > > 1. In a small bowl, mix together the 4 tablespoons rice vinegar, 3 > tablespoons sugar and 1/2 teaspoon salt. This will be used to season > the rice. > > 2. In a slightly larger bowl (large enough to dip your hands in), > mix 1 cup of water with 2 tablespoons rice vinegar. This will be > used to keep your hands and equipment moistened, and thus keeping > the rice from sticking to everything, while you are making the > rolls. > > 3. Sprinkle a large tray or platter with this water and rice vinegar > solution. This will be used for cooling the rice. > > 4. Peel and slice the avocado. Squeeze the juice from the lemon over > the slices to prevent them from browning. > > 5. Slice the mushrooms and cucumber into matchsticks. Slice the > mushrooms. > > ------------------------- > Season and cool the rice. > ------------------------- > > 1. When the rice has cooked add the sugar, vinegar and salt mixture > to the saucepan with the rice and gently stir through. You can buy > special rice paddles for this purpose, but a spoon or fork will > suffice - just be careful not to break up the grains. > > 2. Place the rice onto the moistened tray or platter. Spread it out. > Take a magazine, piece of cardboard or similar and fan the rice with > it (as you would you face on a hot day). Turn the rice occasionally > and continue fanning until the rice has cooled to around room > temperature. > > ---------------- > Make your rolls. > ---------------- > > 1. Position your bamboo rolling mat so as to roll away from you. > Place one sheet of nori on your mat. > > 2. Dip your hands in the water and vinegar solution. Take a ball of > rice (about 1 cup) and place on the nori. Spread the rice by patting > it over the 3/4 of the nori closest to your body. The rice should be > around 6 mm (1/4 " ) thick. Neaten the two edges of the rice that will > be seen when the roll is finished. The 1/4 of the nori without the > rice will be the section that seals the roll. > > 3. Along the centre of the rice place your fillings. > > 4. Now start rolling. Lift the edge of the mat closest to you. I use > the mat to just start the roll, but you can use the mat for the > whole of the rolling process. Once the roll is started, I pull back > the mat and finish rolling (reasonably firmly) by hand, keeping the > fillings tucked in as I go. Then I wrap the mat around the roll, > and, with firm, even pressure, I run my hands along the mat, thus > creating an even and well sealed roll. If the roll doesn't seal > completely, I use a finger dampened in the water and rice solution > to help it. > > 5. Using a very sharp knife damped in the water and vinegar solution > cut the rolls into the size desired - in half for longer rolls like > those sold at many take away shops, or into 6 or 8 pieces for the > smaller servings as shown in the photograph. > > I like to refrigerate my rolls for a little while as I like them > cold and I find the nori tends to become less chewy. You can, > however, eat them straight way. Serve with a little GF soy sauce or > tamari and enjoy. > > > Makes ten 10 cm (4 " ) long rolls, thirty 3 cm (1 1/3 " ) long rolls or > forty 2.5 cm (1 " ) rolls. Our vegan and gluten free recipes are available in the archives for > this group or at the following URL (***Recipes Posted to VGF***): > > > > Check out these affiliated vegan lists ~ > > http://www.Christian-Vegan-Cooking > http://www.VintageVeganTea > http://www.VeganFoods4HealthyLiving > Quote Link to comment Share on other sites More sharing options...
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