Nori Rolls: simplified!
Many times we just can’t make nori rolls with rice (for instance on shabbos, or anytime when you need to make them in advance). Rice-based sushi is never quite as good after it is refrigerated because the rice tends to harden and get an objectionable tough texture. This is why I love to make rice-less sushi nori rolls anytime: Naruto Rolls. Also, they are great for those times you want to enjoy low carb nori rolls. I have simplified the process by mixing all the filling ingredients, as opposed to layering them one by one. The nori rolls look homemade, and will be every bit as delicious! Of course you might want to make your filling our of any interesting vegetables, even without fish, and get delicious nori rolls each time: Asparagus, cucumber, sliced nappa, anything you like!
- 1 pound mock crab, thinly flaked, or other fish, diced or thinly sliced
- 1 large carrot, grated
- 1 4 inch piece daikon, grated
- 2 cups shitaki caps, chopped
- 1 avocado, sliced thin
- 6 scallions, sliced thin
- 6-8 nori sheets
- 1 bamboo mat
Mix the first set of ingredients in a bowl.
Place a nori sheet on the mat, spread some of the mixture (eyeball it: you should have enough for all the nori) over the sheet, leaving an inch border at the top. With the help of the mat, roll the sheet tightly all the way up. Repeat with the remaining sheets and filling. Sliced each roll in 6 pieces, arrange on a platter, and serve with soy sauce, pickled ginger and wasabi powder mixed with a little water.