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Seaweed Rice Rolls Recipe
|Soy sauce||2 Teaspoon|
|Seasoned rice vinegar||2 Teaspoon|
|Chinese mustard||1 Teaspoon|
|Uncooked rice||1 Cup (16 tbs) (Medium Grain)|
|Toasted nori sheets||8 (Paper-Thin Sheets Of Seaweed)|
|Chinese sausage||2 Ounce (1 In Number)|
|Lemon juice||3 Tablespoon|
|Cucumber||1⁄2 , seeded and cut into matchstick pieces|
|Cooked small shrimp||1⁄2 Cup (8 tbs)|
|Cilantro sprig||3 (Chinese Parsley)|
|Chives||24 , cut into 2 inch pieces|
|Soy sauce||1 Tablespoon|
|Wasabi||1 Tablespoon (Japanese Horseradish)|
|Chinese mustard||1 Tablespoon|
Serving size: Complete recipe
Calories 1224 Calories from Fat 271
% Daily Value*
Total Fat 31 g48%
Saturated Fat 7.3 g36.7%
Trans Fat 0.1 g
Cholesterol 40.8 mg
Sodium 2119.6 mg88.3%
Total Carbohydrates 187 g62.4%
Dietary Fiber 23.2 g92.9%
Sugars 8.2 g
Protein 49 g99%
Vitamin A 107.6% Vitamin C 156%
Calcium 20.2% Iron 40.5%
*Based on a 2000 Calorie diet
Scoop rice into a shallow pan.
Pour soy sauce mixture over rice.
Stir until liquid is absorbed.
Let stand to cool at room temperature.
Spoon into a serving bowl.
If made ahead, cover tightly and hold at room temperature for up to 4 hours.
Cut each sheet of nori in half crosswise.
Stack on a plate or in a basket.
Preheat oven to 350°F.
Place Chinese sausage in a heatproof dish.
Bake in preheated oven for 15 minutes or until slightly crisp.
Let cool, then cut into thin diagonal slices.
Halve, pit, and peel avocado.
Slice lengthwise into thin strips.
Moisten each slice with lemon juice to prevent browning.
On a serving platter, separately arrange sausage, avocado, cucumber, shrimp, cilantro, and chives.
Set soy sauce, wasabi, and Chinese mustard alongside.
To assemble each cone, lay one piece of nori on a flat surface.
Place one heaping tablespoon of rice over one end of seaweed.
Arrange choice of filling on top of rice and roll up to form a cone.
Drizzle soy sauce or a mixture of soy and wasabi or soy and Chinese mustard into cone.