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Vegetarian Nori Rolls recipe

Vegetarian Nori Rolls recipe


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Delicious sushi nori rolls that look great too. Impress your friends!

43 people made this

IngredientsServes: 5

  • 400g (14 oz) short-grain white rice
  • 550ml (18 fl oz) water
  • 4 tablespoons soy sauce
  • 1 dessertspoon honey
  • 2 cloves garlic, minced
  • 75g (3 oz) firm tofu, cut into strips
  • 2 tablespoons rice vinegar
  • 4 nori seaweed sheets
  • 1/2 cucumber, julienned
  • 1/2 avocado - peeled, stone removed and julienned
  • 1 small carrot, julienned

MethodPrep:30min ›Cook:30min ›Ready in:1hr

  1. In a large saucepan, cover rice with water and let stand for 30 minutes.
  2. In a shallow dish, combine soy sauce, honey and garlic. In this mixture marinate tofu for at least 30 minutes.
  3. Bring water and rice to the 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.
  4. 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 2.5cm (1 in) from the bottom. Place 2 strips of cucumber next to the tofu, then avocado and carrot.
  5. 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 2.5cm thick slices.

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Reviews & ratingsAverage global rating:(28)

Reviews in English (23)

Used a fried tofu, pickled radish, carrot, onion... and sushi rice. Sushi rice is well worth the investment. It is easier to work with.-29 Apr 2014

by CPGLASS

This recipe is just EXCELLENT! It was my first time making any kind of sushi and I was very happy with the results. I am a vegan, so I substituted brown rice syrup for the honey and I also used short-grain brown rice. I will definitely make this again!-20 Nov 2001

by Sara

Pretty good. But please, don't rinse your rice! Sushi rice is supposed to be sticky! That's like a Japanese person recommending that you leave the baking powder out of your biscuits, so "they're not too fluffy" !!!-31 Jul 2004


Homemade Vegan Sushi Rolls

I think I’ve tried Sushi (or a California Roll) once in my life – and I honestly didn’t care for it that much. I think it was the seaweed.

Never had much experience with seaweed growing up in Indiana.

But after reading about an experience with a fellow WFPB reader regarding her iodine levels, I thought what better way to get some added iodine into my diet than giving Homemade Vegan Sushi one more chance.

All sea vegetables are very high in iodine with the added benefit of Vitamin A, Magnesium, and Potassium, so they are actually quite healthy. My daughter absolutely loves Sushi and was super excited when I told her I was going to try to make some.

And….Sushi is easy to make……. well, kind of. The ingredients are easy, some Nori Sheets, Sushi Rice, and your choice of veggie fillings.

But the ROLLING of the Sushi – well that can be a challenge. But trust me, if I can do it, so can you.


Nori, Egg, and Potato Rolls

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Nori, the roasted sheets of seaweed used to make sushi, add a little extra something to a homey potato salad wrap.

Ingredients

  • 2 medium white potatoes, cut into 3-inch matchsticks (12 oz.)
  • 4 large eggs
  • 3/4 tsp. sweet paprika
  • 2 tsp. olive oil
  • 1/4 cup finely chopped red onion
  • 3 Tbs. finely chopped celery
  • 3 Tbs. finely chopped green bell pepper
  • 2 Tbs. reduced-fat vegan mayonnaise, such as Vegenaise
  • 1 tsp. Dijon mustard
  • 8 large sheets nori

Preparation

1. Soak potatoes in cold water 15 minutes. Boil eggs 9 minutes rinse and peel. Chop eggs, and transfer to bowl.

2. Drain potatoes, and toss with 1/2 tsp. paprika. Heat oil in skillet over medium heat. Stir-fry potatoes 10 minutes, or until browned. Stir potatoes, onion, celery, bell pepper, mayonnaise, mustard, and remaining 1/4 tsp. paprika into eggs. Season with salt and pepper, if desired.

3. Place 1 sheet nori on work surface. Spoon 1/2 cup potato mixture in center of nori sheet. Fold all 4 corners up, tuck in edges, and invert to create a round package. Repeat with remaining filling and nori. Chill 20 minutes, or until ready to serve.


Marinade Tofu Sushi Roll (Vegetarian-compatible Recipe)

An addition to my vegetarian-compatible recipes, this marinade tofu sushi roll taste delicious despite being fish-free and all plant based ingredients.

The roll composed of ginger-soy sauce marinated tofu along with shredded carrot and avocado. Even though everything is plant based, I only tag this as a vegetarian-compatible but not totally Vegans. The reason is Nori – though made from seaweed/algae, is usually cultivated mollusk shell, and therefore doesn’t fit totally with the Vegan’s mechanics.

On the other hand, if nori is replaced with soy or fruit wrapper, then yes, the roll totally fit under vegan’s description.

For the ginger-soy sauce, you can puree fresh onion, garlic, and ginger or use their powder forms like I did to save time.

Just make sure to use extra firm tofu for easier rolling without worrying of smashing the filling. Though softer tofu would work just, it’d just take longer time to fry to get the chewy texture.


Sauté onion in olive oil for 5 minutes. Add carrots, garlic and grated ginger. Sauté for 5 minutes longer. Add tamari and aji mirin. Add dark sesame oil to taste. Simmer till soft.

Spread one cup of cooked rice out evenly over ¾ of the sheet of Nori. Be sure to spread the rice all the way out to the edge of the nori. Add sautéed veggies in center of rice. Add a thin strip of tofu, along top of sautéed veggies.


Begin to roll from front edge. Use water or tamari, or tahini to seal nori. Cut into eight even pieces. (I made enough for sixty people here.)


To make Dip: Combine equal parts of water and tamari in small dipping bowl. Add a drop of mirin to sweeten and wasabi if desired.

Posted in Recipes Tagged with: #appetizer, #nori rolls, #tofu, #vegetarian October 12, 2012 Bhavani Jaroff


Norimaki (nori rolls)

This recipe contains numerous tips for making these beautiful vegetarian nori rolls. Take your time and you’ll be rewarded with a sensational result. Masako Fukui gives four different filling ideas – the kampyo filling is deliciously unusual (kampyo is strips of dried gourd sold in packets at Japanese grocery stores).

Preparation

Cooking

Skill level

Ingredients

  • 4 cups koshihikari rice
  • 120 ml rice vinegar
  • 2½ tbsp sugar
  • 1 tsp salt

Kampyo filling

  • 50 g kampyo (dried gourd strips)
  • salt
  • 200 ml dashi stock (see miso soup recipe or use instant dashi powder or liquid)
  • 3 tbsp sugar
  • 2½ tbsp shoyu (Japanese soy sauce)
  • 1 tbsp cooking sake

Shiitake filling

  • 10 dried shiitake mushrooms, soaked in a bowl of cold water until soft
  • 3 tbsp sugar
  • 3 tbsp shoyu (Japanese soy sauce)
  • 1 tbsp cooking sake

Carrot filling

  • 1 large carrot, cut into long, thin strips
  • 200 ml dashi stock
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tbsp mirin

Tamagoyaki (omelette) filling

  • 2½ tbsp dashi stock
  • 2 tbsp sugar
  • 1½ tbsp shoyu (Japanese soy sauce)
  • 1 tsp mirin
  • 6 eggs, beaten

To assemble

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Soaking time 30 minutes

To make the sushi rice, wash the rice well in cold water and soak in fresh water for 30 minutes. Place the rice and 4 cups of water in a saucepan and cover with a lid. Bring to the boil then reduce to a simmer and cook until all the water is absorbed (alternatively, steam the rice in a rice cooker). Remove the lid, cover with a damp cloth and leave to cool for 15 minutes.

Heat the rice vinegar, sugar and salt over low heat until the sugar and salt dissolve. Place the rice in a mixing bowl and evenly pour over the vinegar mixture. Mix in well with a cutting action so as not to squash the rice. Fan for a few minutes until the rice has cooled a little (it can still be warm when assembling).

To make the kampyo filling, rub the kampyo with salt then wash in cold water. Put in a saucepan of water and bring to the boil, then refresh in cold water and squeeze out the excess water. Simmer with the remaining ingredients until tender.

To make the shiitake filling, remove the mushrooms from their soaking water and measure 2½ tbsp of the water into a saucepan. Thinly slice the mushrooms and remove their stalks if necessary, then add with the remaining ingredients to the pan and cook until all the liquid evaporates.

To make the carrot filling, cook the carrot in boiling water until just beginning to soften. Drain, then simmer in the remaining ingredients until tender.

To make the omelette filling, place ingredients other than the egg in a saucepan and heat until the sugar dissolves. Mix into the egg without over-beating. Cook the omelette in a lightly-oiled frying pan (ideally a Japanese square omelette pan). The omelette should be quite thick. Leave to cool and cut into thick strips.

To assemble the rolls, place a sheet of nori shiny-side down on a work surface (or ideally on a bamboo rolling mat). Wet your hands with rice vinegar and spread 230 g of rice over the nori, leaving a 1 cm border on one long edge. Be careful not to squash the grains of rice as you spread it.

Place the filling ingredients in a line down the centre of the rice. Dip your index finger in rice vinegar and run along the exposed edge of nori to moisten it slightly. Roll the rice and filling up inside the nori to form a squarish cylinder. You should apply firm but gentle pressure (the mat helps if you are using one). Slice the rolls into rounds.


Veggie Sushi Bowls

Somewhere, in the deep recesses of my kitchen drawers, lies a sushi rolling mat. I have used it once, about five years ago, during my first and last attempt at rolling sushi at home. I made some lumpy rolls that day and deemed sushi rolls to be far too much work to make at home.

To buy vegetarian sushi at restaurants (when it’s not on happy hour), though, is to spend way too much money on rice and cucumber. I definitely appreciate the skill involved after my own endeavor, but when do I want to spend ten dollars on rice and cucumber? Very rarely. Veeerrrrrry rarely indeed.

Homemade sushi bowls are the answer to my sushi conundrum. There’s no rolling involved, which means they’re much easier to make. You can get more creative with toppings, too, since you aren’t limited to options that roll up well. Best of all, these fresh but hearty bowls keep me fueled for hours.

These sushi bowls start off with rice, of course, mixed with toasted, crumbled nori (the green seaweed casing for sushi rolls) and some vinegar, soy sauce and sweetener. I opted for brown rice, which is part of the reason why these bowls fill me up. Then, I topped the rice with edamame for protein, creamy avocado slices, short cucumber matchsticks and carrot ribbons, made with my vegetable peeler.

The real kicker is the spicy mayo sauce drizzled on top, made with Sir Kensington’s mayonnaise and some sriracha. It transforms the bowl from “tasty health bowl” to, “I want to eat this for breakfast, lunch and dinner and oh man I can because it’s healthy” territory.

Sir Kensington’s mayonnaise offers a perfectly creamy, tangy base, and I rest easy knowing that it’s made from free-range eggs and non-GMO sunflower oil. Mayonnaise is really just egg yolk whipped with oil and a splash of vinegar, so you can taste the difference in Sir Kensington’s mayo. It’s definitely a superior product, and how cute is that jar?! You can shop for Sir Kensington’s mayonnaise (and ketchup and mustard!) on their website or at your local Whole Foods.


It has been noted that despite its benefits, nori should only be consumed occasionally, and in moderation. That’s because it contains toxins. Having a sheet of nori or a serving of sushi once in a while may be harmless, but here’s a case where you don’t want to overdo it.

In addition, for those who are allergic to seafood, nori may similarly cause allergic reaction due to where it’s grown. See lots more detailed info on benefits and cautions.

Once again, according to the above-referenced article from KQED, “Fortunately, the U.S. has strict regulations in place for making sure that the seaweeds we eat don’t contain unsafe levels of toxins. Look for packages stamped with the USDA certification mark or do a little research before you buy to help ensure that your seaweed will do you more good than harm.”


Quick Nori Roll with Cucumber and Avocado Recipe

It all started with this photo on Gena’s Instagram feed. Gena is the author of the excellent blog The Full Helping, and she has long extolled the virtues of the vegetable nori roll as a quickly and easily assembled snack: her site offers almost a dozen examples, including this latest version.

The process is not unlike that which leads to maki, but here you forgo the seasoned rice altogether — this saves time and effort, and also means you don’t have to plan ahead — in favor of fresh vegetables, lots of them.

I was so inspired by that latest shot that I went out and got some cucumbers and sprouts the very next day to make my own, and I have been weaving variations on that theme about twice a week since then — that’s how enthused I am.

Although Gena likes to apply a thick layer of some sort of spread — think hummus or cashew cheese — directly on the nori sheet, I start with the sliced cucumbers as I prefer my nori to stay as crisp as possible* — the drier, the crisper — and find it most pleasing to bite into the crunchy layer of cucumbers first.

My Take on Nori Roll

Having played around with various ingredients, I have now determined the foundation I like to build on (cucumber, avocado, sprouts, sesame), and will add whatever little things I have on hand — leftover chicken or fish, tofu, spread or dressing, crudités, greens, and herbs. I have a great fondness for the mango and jicama version I make as an affectionate nod to the maki served at Bob’s Kitchen.

These make for a lovely item to add to the mix when we’re composing a lunch or dinner from sundry elements (see “leftovers night” in my Menu Planning Tips & Tricks). You could offer them as finger food as well, cut into maki-style slices, and I’ve been known to fix myself a nori roll as a refreshing afternoon treat, too.

* For optimal texture, I like to eat the roll the moment it is made, but of course it’s fine to let it sit while you make the others, or if you’re packing them for lunch at the office or a picnic.


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Comments

Top voted

Cilantro is great on it too!

Alfalfa sprouts make an excellent rice substitute in nori rolls. Fills them out, makes it easy to roll etc.

also for the filling i sort of just ground up some carrots, celery, red pepper, shoyu, and daikon till it was sort of ricey consistency. it was actually really good.

OH, and I forgot. sproated quinoa can also be used as a rice substitute

I took a raw foods prep class and she made sushi. In place of rice(which I hated before and I reason I often didn't do sushi) she used a blend of root veggies ground up in the food processor. I think it was a mix of turnip and parsip, then put in a nut milk bag to drain out the extra liquid. Some seasonings were added, but the ground up root veggies made a GREAT rice substite. I am actually going to try to make some tomorrow so will post if it goes well, lol or perhaps even if it doesn't! I have turnip, parsnip and even a daikon radish. Might make for warming rolls :)



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