Nori Rolls with Honey

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VEGAN: NORI ROLLS (WITH HONEY)

 

* Exported from MasterCook *

VEGAN: NORI ROLLS (WITH HONEY)

Recipe By : Serving Size : 1 Preparation Time :0:00

Categories : None

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 c Soy sauce

2 ts Honey

1 t Minced garlic

1 tb Grated ginger root

1 lb Extra-firm tofu or tempeh,

-cut lengthwise into

-1/2-inch strips

2 tb Rice vinegar

1 tb Superfine sugar or

-granulated white sugar

2 c Cooked short grain brown

-rice

2 Scallions minced, white part

-only

2 tb Toasted sesame seeds

5 Sheets nori

1 c Finely shredded carrots

10 Fresh spinach leaves,

-steamed and pressed dry

1 1/2 c Alfalfa sprouts

In a deep, wide dish, combine soy sauce, honey, garlic

and ginger. Add tofu or tempeh; marinate at least 30

minutes.

In a large glass bowl, combine rice vinegar and sugar.

Add rice in fourths, stirring well after each

addition. Stir in scallions and sesame seeds; mix well.

Place a sheet of nori on waxed paper or bamboo mat so

that the bottom edge of nori lies along bottom edge of

paper or mat. Moisten hands w/cold water;place

one-fifth rice mixture in center of nori, spreading it

out evenly to fill sheet. Place two strips of tofu or

tempeh in center of nori, so they run the width of the

sheet. Place one-fifth of carrots on top, and 2

spinach leaves over that, then one-fifth of alfalfa

sprouts. Roll nori from bottom by gripping both nori

and waxed paper or mat, using the paper or mat to help

you make a tight roll. Let rest, seam side down, and

repeat w/remaining rice mixture and nori.

Wet blade of serrated knife. Slice nori rolls into

rounds about 1 inch t thick. Pack together tightly in

a container w/lid. Makes 4 servings.

These will keep for about 2 days.

per serving: 298 cal; 17 g prot; 5 g fat; 44 g carb; 0

chol; 638 mg sod;

: 6 g fiber.

This is a recipe from VEGETARIAN TIMES, September 1994

issue.They make great lunches for work. I add avacado slices,Julienne cucumber and pumpkin seeds to them, andof course some wasabi on top!