I wanted to add one of my crazy nori rolls to an otherwise predictable month of gravy, cranberry sauce, stuffing, and green bean casserole.
So here are the latest in a line of crazy, ‘Stuffing’ Nori Rolls.
If you don’t believe me there are also peanut butter banana rolls, ‘leftover’ rolls, parsnip ‘rice’ rolls, and tuna ‘salad’ rolls (vegan).
The key components are stuffing-flavored rice…
and common stuffing ingredients like parsley, carrot, celery, onion, and cranberries.
When I make the roll, I start the rice about half to one inch into the nori and then line the lightly steamed-still crunchy veggies in the middle of the rice.
I used to think I needed a sushi mat to make rolls but that is so not true. If you started building your roll on a clean dry area of your cutting board it couldn’t be easier.
When you get to the end hold the roll tight with one hand and with the other, dip your fingers in water and blot them along the edge of the nori, like you are sealing an envelope and press to close the seal as you finish the last roll.
Allow them to sit for a minute or two – it will ensure the roll stays tight.
Then slice them into 7 or 8 pieces with a very sharp knife.
‘Stuffing’ Nori Rolls [vegan and plant-based]
Nutritional Information per Serving -
Calories: 178 | Fat: 1 gram | Fiber: 5 grams | Protein: 3 grams | Vitamin A: 26% | Vitamin C: 18% | Calcium: 4% | Iron: 7%
- 1/2 cup brown rice
- 1 cup water
- 1/2 heaping teaspoon dried parsley
- 1/2 heaping teaspoon rubbed sage
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground thyme
- 2 sheets of nori (raw or toasted)
- 1 small carrot, thinly sliced lengthwise
- 1 stalk of celery, thinly sliced lengthwise
- 2 green onions
- 4 sprigs of parsley or 1/2 cup thinly sliced kale
- sriracha (optional)
- 2 tablespoons dried cranberries (optional)
- tamari sauce for dipping
- Bring rice and water to boil in a small saucepan, then reduce heat to low-medium (a nice simmer), cover and cook for 40-45 minutes until water is absorbed. *The carrot and celery can be eaten fresh or lightly steamed by adding them to the top of the rice half-way through the cooking time. Just bend them around the arc of the pan.
- When rice is done, remove carrot and celery (if steamed). Stir in the dried parsley, sage, garlic powder, and thyme to the rice until evenly dispersed. Allow the rice to cool for 10 minutes before starting the roll.
- Lay out nori sheets and add about 1/2 the rice to each sheet. Press the rice together and into the nori leaving about 1/2 inch of nori at the beginning and an inch or more at the end.
- Add half the celery, carrot, onion, and parsley to the middle of the rice on each roll. Add a line of sriracha if desired.
- Begin rolling the nori, keeping a firm grip, when you get to the end, dampen your fingers and blot the nori, finish rolling it up and allow the roll to sit, seam-side down for a few minutes to tightly seal.
- Cut each roll into 7 or 8 pieces, sprinkle with dried cranberries and serve with tamari and wasabi.
I hope you enjoy these ‘stuffing’ nori rolls!