Wehani ~myrecipe ~nori roll (without rolling)

July 6, 2009

USE WEHANI RICE: I use this brand; so fresh it will sprout..

* RICE:

Sometimes I do sprout the rice (then use the white rice setting

instead of brown).. I tried this recipe with white rice and it didnt

work.. SPROUT: Soak overnight, then rinse and drain 2x per day for 1

- 3 days.. If the shoot gets longer than 1/8 inch, it may turn bitter..

RECPE HISTORY:

I tried to make veg nori rolls; and decided it was easier to not roll

them.. Then I added my personal seasonings..

* NORI:

I think nori goes best, but I only tried 2 kinds of seaweed.. I

believe the best tasting is raw nori; that I roast it myself )the

already roasted loses something).. Oven 300 - 350; and roast 1 min or

so (watch it closely; if it burns it tastes terrible;; and will go

slightly ashy).. I find nori difficult to cut; good luck (tips

appreciated)..

BALSAMIC VINEGAR:

This is a $50 bottle; It is our magic sauce.. I have bought maybe 10

bottles of olive oil from this website; and not one bad bottle in the

bunch (they tell you when it was bottled; as olive oil lasts maybe 18

months)..

(1) Cook the rice

(2) At the end of the rice cooking (where you stir and wait 10 more

minutes); Stir in the mixture below (and wait 10 min):

(3) A small handful of almonds and dried ginger (ginger and sugar

ingredients); Grind up to fine.. I tried fresh ginger and it worked

OK (maybe I needed to add a pinch of sugar to match the dried ginger)..

RICE SEASONING: (also add to rice to steam for 10 min):

This is under $2 at a local japanese grocery (no sugar; no MSG)..

I put a bunch..

Sesame seeds, carrot, spinach, pumpkin, celery, Japanese mustard

plants, potato starch, sugar, salt, and seaweed.

(4) THE SECRET INGREDIENT: Avocado (about 1/2 avocado per 1 cup rice)..

(5) salt pepper, balsamic vinegar, olive oil to taste..

Recommended Posts