Ginger Almond Nori Rolls Recipe Video
Join Chef Ani Phyo to learn a fast easy raw vegan Japanese inspired nori roll recipe using your food processor. Recipe is from her uncookbook "Ani's Raw Food Kitchen" available in all bookstores by the end of this month, April 07. Visit: www.aniphyo.com
Ingredients
Nori sea weed – 1 sheet
Rice wine vinegar – 2 tablespoons
Carrot – 1
Avocado – 1
Cucumber – 3-4 inches
Sesame seeds – 2 tablespoons
Ginger – as required
Wasabi – a dab
Soy sauce – as required
Brown sushi rice – 1 cup
Water – a bowl
Directions
MAKING
1. Follow directions to cook rice. Usually, it is half a cup of rice to one and a quarter cup of water. Cook for 45 minutes and let it set for 10 minutes after it is done.
2. Mix one tablespoon of rice vinegar into rice. Mix another tablespoon of vinegar into a bowl of water.
3. Slice carrots, cucumbers and avocados into thin strips.
4. Place a plastic over the sushi mat and place nori over it such that the shiny side goes down.
5. Put half of the rice over nori and wet your hands over it. Leave top corner of the nori empty.
6. Sprinkle sesame seeds over it.
7. Arrange cucumber, carrot and avocado strips over it.
8. Roll it up as tightly as you can.
9. Slice it into bite-sized pieces.
SERVING
10. Serve with soy sauce, ginger and wasabi.
1. Follow directions to cook rice. Usually, it is half a cup of rice to one and a quarter cup of water. Cook for 45 minutes and let it set for 10 minutes after it is done.
2. Mix one tablespoon of rice vinegar into rice. Mix another tablespoon of vinegar into a bowl of water.
3. Slice carrots, cucumbers and avocados into thin strips.
4. Place a plastic over the sushi mat and place nori over it such that the shiny side goes down.
5. Put half of the rice over nori and wet your hands over it. Leave top corner of the nori empty.
6. Sprinkle sesame seeds over it.
7. Arrange cucumber, carrot and avocado strips over it.
8. Roll it up as tightly as you can.
9. Slice it into bite-sized pieces.
SERVING
10. Serve with soy sauce, ginger and wasabi.