Last weekend I discovered another great option to rice in a nori roll. It was so good! I shredded, pretty fine a couple big carrots stirred in soy sauce, olive oil and apple cider vinegar (sorry I can’t be exact about the best amounts yet, mine was a little juicy, still so good.) If I had to guess I would say 2-3 cups of carrots to 1 tablespoon of each olive oil, soy sauce, and apple cider vinegar. Spread that mix on the nori sheet and lay on a cup of lettuce (it mashes down alot when you roll). Delish sandwich. Sometimes I will mix a little salad and just roll that and also eat that like a sandwich without cutting it. Cilantro and avocado mashed together is also a great replacement for rice and cuts into beautiful pieces with a serrated knife. Of course you can do all sorts of nut and seed pates, the only one of those I find light enough to really like is a sesame seed pate in Living Cuisine. Anyone else have any new discoveries? I feel like I have so many more recipes to learn! Last night I put my carrot mix, with some lettuce and a fresh habenaro pepper in a spring roll, mmmmm. Spring roll: Take the sheet of rice paper and soak it some warm water and voila in about a minute it will get very soft and ready to roll, then carefully place it on a paper towel and put in your veggie mix and roll like a burrito. For real zest dip that into a sweet plum sauce. WOW. Goes great with the habnearo pepper.
I have nori on impulse, no waiting for rice to cook, no pan to clean, it is a dream and so tasty, why would I go back to heavy brown or nutrition-free white rice?
Just discovered a new nori dish in Renee Loux’s new book The Balanced Plate (2006): replace the rice with a jicama, parsnip, pine nut mix; mixed in the food processor – Delicious!!