So here are the latest in a line of crazy, ‘Stuffing’ Nori Rolls.
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.
‘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.