Veggie Nori Rolls Food

VEGETARIAN NORI ROLLS

Steps:

• In a large saucepan cover rice with water and let stand for 30 minutes.
• In a shallow dish combine soy sauce, honey and garlic. In this mixture marinate tofu for at least 30 minutes.
• Bring water and rice to a boil and then reduce heat; simmer for about 20 minutes, or until thick and sticky. In a large glass bowl combine cooked rice with rice vinegar.
• Place a sheet of nori on a bamboo mat. Working with wet hands, spread 1/4 of the rice evenly over the nori; leave about 1/2 inch on the top edge of the nori. Place 2 strips of marinated tofu end to end about 1 inch from the bottom. Place 2 strips of cucumber next to the tofu, then avocado and carrot.
• Roll nori tightly from the bottom, using the mat to help make a tight roll. Seal by moistening with water the 1/2 inch at the top. Repeat with remaining ingredients. Slice with a serrated knife into 1 inch thick slices.

GRILLED VEGETABLE HAND ROLLS

Steps:

• Cook the sushi rice according to the package instructions, then flavor with the seasoned rice vinegar, stirring to distribute. Let sit until ready to use.
• Preheat a grill pan on medium heat.
• Add the asparagus, peppers and shiitake mushrooms to a bowl, then toss with the olive oil. Season with 2 teaspoons soy sauce and a pinch of pepper. Grill the vegetables, turning as needed, until lightly charred, 4 to 5 minutes. Remove to a cutting board. Halve the asparagus, then set aside. Slice the peppers and mushrooms into thin strips.
• Present the grilled vegetables on a platter, along with the cabbage, carrot, cucumber and avocado, and allow everyone to build their own hand rolls.
• To make the hand rolls: Lay a halved nori sheet, shiny-side down, on a clean surface. Add 1/4 cup of the sushi rice to the left edge of the nori and flatten slightly. Top with the desired vegetables. Bring the bottom left corner up and over the fillings to the top edge of the rectangle, creating a cone. Now roll the cone down the remaining strip of nori. Use a couple grains of rice to secure the nori to itself to help keep it rolled. Drizzle the top with the sriracha mayonnaise and sprinkle over the sesame seeds. Serve alongside the ginger and soy sauce for dipping.

VEGGIE NORI ROLLS

Steps:

• Make the rice: In a medium bowl, add the tamari, rice vinegar, and maple syrup, if using. Stir.
• Add the rice and sesame seeds. Mix well and set aside.
• Gather your nori roll ingredients: Lay a tea towel or clean kitchen towel on top of a clean working surface and place all of the ingredients around the towel so you can easily grab them while making the rolls (this includes the rice, nori sheets, cucumber, carrot, red pepper, lettuce, and avocado).
• With clean hands, place a nori sheet lengthwise on the tea towel with the shiny side down. Fill a shallow bowl with cool water and wet your hands (this prevents the rice from sticking to your hands). Take a handful of rice and place it in the center of the nori sheet. Spread evenly, leaving a ¾-inch strip of the nori sheet uncovered on the top.
• Place thin strips of lettuce, cucumber, carrot, red pepper, and avocado in a line on the near edge of the nori sheet. Make sure not to overfill the nori.
• Tuck your thumbs underneath the tea towel and hold the ingredients with your fingers. Then roll the tea towel and the nori sheet towards your fingers with slight pressure. Make sure that the ingredients are fully covered with the rice and the nori sheet. Roll slowly to ensure that the sushi is rolled evenly.
• Place the sushi roll on a cutting board and carefully cut it into 1-1 ½-inch pieces. You should get 6 rolls per rolled nori sheet. To facilitate cutting, you can place the knife under cold water before and after cutting each piece.
• Sprinkle the vegan sushi rolls with additional sesame seeds and serve with soy sauce or coconut aminos. Add wasabi and pickled ginger if you like a little spice!

VEGGIE SUSHI ROLLS

Steps:

• In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 6 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.), Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender., Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place 2/3 cup rice on plastic; with moistened fingers, press rice into an 8-in. square. Top with one nori sheet., Arrange a small amount of vegetables and avocado about 1-1/2 in. from bottom edge of nori sheet. Lifting bottom edge of the bamboo mat, roll up the rice mixture jelly-roll style, being sure to lift plastic from rice. Roll bamboo mat over sushi roll, pressing firmly, to make a more compact roll. When the roll is complete, tighten the roll to make more compact. Remove mat; cover roll and set aside. Repeat with remaining ingredients to make seven rolls., Cut each into six pieces. Serve with soy sauce and wasabi.