Recipes

Nori Rolls
(Makes 3 rolls)

3 cups water
1 cup short-grain brown rice
1/4 teaspoon salt
1/4 cup seasoned rice vinegar
4 sheets nori
1 cup grated carrot
1 cup grated cucumber
1 cup grated baked tofu
1/4 medium-size avocado, sliced thin
1/4 cup (approximately) pickled ginger

In a medium-size saucepan place the water, rice, and salt. Cover and bring to a simmer, then cook for about 1 hour, or until rice is very tender and all the water has been absorbed. Cool.

Stir in vinegar.

Set aside.

To assemble the rolls: Place a sheet of nori on a bamboo sushi mat. Spread about 1 cup of rice in a thin, even layer on the sheet, leaving uncovered a 1-inch band along the top of the sheet.

Arrange about 1/4 cup each of carrot, cucumber, and tofu across the center of the rice, from edge to edge of the roll. Top with sliced of avocado and pickled ginger.

To form the roll: Holding the filling ingredients in place with your fingertips, use your thumbs to lift the bottom edge of the mat so that the nori edge nearest you is lifted over to meet the top edge of the rice. Use the uncovered portion of the nori as a flap to seal the roll. Use your hands to gently shape the roll, then let it sit on its seam to seal.

If bite-size pieces are desired, use a sharp, wet knife to cut the roll crosswise; clean the knife between cuts.

Recipe from Foods That Fight Pain, by Neal D. Barnard, M.D.; recipe by Jennifer Raymond.

Media Center | Health | Research | About PCRM | Catalog | Join Us | Search | Site Index | Home

The site does not provide medical or legal advice. This Web site is for information purposes only.
Full Disclaimer | Privacy Policy