Nori rolls

[Angie]

My fam loves these. They are easy to make and nutritious too (if you choose to make them nutritious...hahaha)

Toasted vegatable seaweed sheets (nori)
Small grain brown rice
carrots
red cabbage
pickles
radish
beets
wassabi
tahini sauce

Depending upon how many you would like to make, peel and cut carrots lengthwise. Slice pickles lengthwise, slice radish so that the pieces line up end to end. Boil the beets so that they retain a small amount of firmness but are easy to bite into. Place all the veggies on a platter and set aside. Mix your tahini sauce with a little bit of lemon and minced garlic or you may take the short cut and add some of your favorite italian salad dressing instead. Set in fridge until ready to serve. Boil enough rice to serve your guest (i.e. 1 cup if it's only you and 2 cups if you have one guest, etc.)

Assemble your sushi: place the nori sheet on a sushi roller (substitute this for a piece of wax paper if you do not own a roller). Spread cooked brown rice on top leaving about 1/4 of the sheet exposed. Place the veggies (any combination of 3) on your rice close to the beginning of the roll. Begin to roll your sushi slowly until there is no more rice exposed and the nori is in one complete roll. Let the roll sit on a platter for a couple of minutes (usually after you've finished rolling all that you need to roll). Cut the nori across, creating disk-like shapes and place them on a small platter for serving. Now mix your wasabi as directed on the can and let sit until you have plated all that you are serving. Now, bring the tahini sauce out and the sliced pickled ginger. place a generous serving of tahini on the plate (optionally in a small sauce bowl) along with a few pieces of pickled ginger and wasabi and serve to your guest.




Prep. variation: You could boil your rice with some fresh ginger for a wonderful robust flavor.

Serving variation: add some slices of pickled ginger on top of your nori for a surprising flavor enhancement.