Green Soba Roll and Nori Maki recipes

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Green Soba Roll

1 package mugwort soba noodles

2 medium-size portobello mushrooms

1/4 cup water

1 tablespoon tamari or shoyu

1 teaspoon minced fresh ginger

3 tablespoons mirin

2 tablespoons toasted sesame oil

1 large clove garlic, minced

1/2 package baked tofu

4 shiso leaves

1/4 package pickled ginger

2 scallions, cut vertically into 18-inch strips

1 medium cucumber seeded, peeled and cut into 18-inch julienne strips

1/2 ripe avocado, peeled and cut into 1/4-inch julienne strips

4 teaspoons toasted sesame seeds

4 sheets toasted nori

Nori Dipping Sauce

Wasabi paste

 

 

 

 

 

1. In a medium-size stock pot, bring water to a boil. Add a pinch of

sea salt and soba noodles. Simmer uncovered for 8 minutes. Drain and

rinse with cool water.

2. Soak mushrooms for 30 minutes in water, tamari and ginger. Mix

mirin and sesame oil with garlic and 2 tablespoons of the mushroom

soaking liquid. Add to a small sauté pan on a low flame and gently

sauté the mushrooms for 5 minutes, or until soft. Remove mushrooms

from pan and cool. Cut into 1/4-inch julienne strips.

 

3. Slice baked tofu into 1/4-inch-thick, finger-sized pieces.

 

4. Lay sushi mat on a flat, dry surface with the bamboo slats running

horizontally. Place 1 nori sheet with the shiniest side down and the

longest edge coming to the bottom edge of the mat. Dampen your hands

with water. Arrange the noodles over 2/3 of the nori, leaving 1/3 inch

at the top of the sheet and 1/4 inch at the bottom uncovered. Repeat

with additional layers of noodles until about 1/4-inch thick.

 

5. Sprinkle noodles with 1 teaspoon sesame seeds. Place 1 shiso leaf

over noodles. One inch up from the bottom of the nori, horizontally

arrange 2 pieces each of mushrooms, tofu, scallions, cucumbers and

avocado. Layer 4 pieces of pickled ginger on top.

 

6. Follow directions for rolling and slicing sushi as described in

steps 5, 6, 7 and 8 of Nori Maki. Serve with Nori Dipping Sauce and

wasabi paste.

 

Yields 32 pieces

Prep Time: 45 minutes

Soaking Time: 30 minutes

Cooking Time: 30 minutes

 

Source: Delicious Living

Formatted by Chupa Babi in MC: 11.06.06

 

This vegetarian sushi is as tasty as it is exotic.

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Nori Maki

1 cup organic short-grain brown rice

1 cup organic sweet brown rice

2 tablespoons brown rice vinegar

1/4 cup plus 1 tablespoon mirin

18-ounce package soy tempeh

1 teaspoon finely grated fresh ginger

1 teaspoon minced garlic

1/4 cup tamari or shoyu

1/4 up maple or rice syrup

1/4 cup water

4 sheets toasted nori

6 teaspoons umeboshi paste

4 teaspoons toasted sesame seeds

4 collard green leaves, stemmed and steamed

1/2 ripe avocado, peeled and cut into 1/4-inch julienne strips

1 medium cucumber, seeded, peeled and cut into 18-inch julienne strips

1 large carrot peeled, blanched and cut into 18-inch julienne strips

2 scallions, cut into 18-inch strips vertically

1/4 package pickled ginger

Nori Dipping Sauce

Wasabi paste

 

 

 

 

1. Rinse rice under water, drain and cook according to directions on

package. Remove lid from pot and run a rice paddle around the edge to

allow air to escape. After the steam settles, transfer the rice to a

bowl and let cool. Douse rice with brown rice vinegar and 1 tablespoon

mirin; mix gently with two forks or your hands. Be careful not to

overmix or rice will become too mushy to handle.

2. Cut the tempeh in half and slice each half horizontally through the

middle. Combine ginger, garlic, tamari, mirin, maple or rice syrup and

water. Pour mixture over tempeh; let sit at least 30 minutes in a

shallow dish. Preheat oven to 375°F. Braise tempeh; turn once until

both sides brown and marinade cooks off, about 20 minutes. Cool and

cut into 1/4-inch-thick pieces.

 

3. Lay your sushi mat on a flat, dry surface with the bamboo slats

running horizontally. On the mat, place 1 nori sheet with the shiniest

side down and the longest edge coming right to the bottom edge of the

sushi mat. Rinse your hands with water to prevent the rice from

sticking to your fingers and spread a 1/4-inch thick layer of rice

evenly over 2/3 of the nori sheet, leaving 1/3 inch at the top and 1/4

inch at the bottom uncovered.

 

4. Spread 1 1/4 teaspoons of umeboshi paste over the rice and sprinkle

with 1 teaspoon sesame seeds. Lay 1 collard green leaf across the

rice. One inch up from the bottom of the nori, horizontally arrange

avocado, cucumber, carrot, scallion and pickled ginger. Use 2 to 3

pieces of each vegetable so that they stretch from edge to edge.

 

5. Starting from the edge closest to you, roll the sushi mat away from

you, around the vegetables. Use your fingers to wrap the nori tightly

around the vegetables. When the leading edge of the mat completes the

first roll and touches the rice, stop, and pull the leading edge of

the mat up. Use your fingers to keep the nori roll tight.

 

6. Continue rolling until you reach the uncovered edge of the nori.

Moisten this end with water and complete rolling to seal the nori

together. Wrap the bamboo mat tightly around the nori roll and gently

squeeze the roll with your hands several times to ensure a tight roll.

If either end has any vegetables or rice sticking out, gently tuck

these into the roll.

 

7. After the first roll is done, set it aside and repeat steps 3, 4, 5

and 6 with remaining nori sheets. To prevent the sushi from drying

out, store in an airtight container and cut just before serving.

 

8. When ready to serve, wet the blade of a well-sharpened knife and

slice each roll in half, then slice each half again by cutting down

the middle. You may cut straight across or on the diagonal to make

eight 1/2-inch slices. Serve with Nori Dipping Sauce and wasabi paste.

 

Yields 4 rolls

Prep Time: 30 minutes

Marinating Time: 30 minutes

Cooking Time: 35 minutes

 

Source: Delicious Living

Formatted by Chupa Babi in MC: 11.06.06

 

A vegetarian sushi ideal for travel, picnics and quick meals, this

roll is a complete meal on its own.

 

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