Best 9 Nori Rolls Recipes

VEGETARIAN NORI ROLLS

Steps:

• In a large saucepan cover rice with water and let stand for 30 minutes.
• In a shallow dish combine soy sauce, honey and garlic. In this mixture marinate tofu for at least 30 minutes.
• Bring water and rice to a boil and then reduce heat; simmer for about 20 minutes, or until thick and sticky. In a large glass bowl combine cooked rice with rice vinegar.
• Place a sheet of nori on a bamboo mat. Working with wet hands, spread 1/4 of the rice evenly over the nori; leave about 1/2 inch on the top edge of the nori. Place 2 strips of marinated tofu end to end about 1 inch from the bottom. Place 2 strips of cucumber next to the tofu, then avocado and carrot.
• Roll nori tightly from the bottom, using the mat to help make a tight roll. Seal by moistening with water the 1/2 inch at the top. Repeat with remaining ingredients. Slice with a serrated knife into 1 inch thick slices.

SUPER SUSHI NORI ROLLS

Steps:

• Empty rice into a bowl and run water through it until the water runs clear off the rice.
• Then cover rice in water and boil, adding water continuously until it's all absorbed and you have a sticky rice.
• If you have a bit too much water at the end, when the rice is cooked, just set it in a strainer for a few minutes to drain.
• Now, leave the rice for up to an hour beforehand so it can cool properly.
• You can speed this up a bit by putting it in the fridge to cool.
• When the rice is cool, lay out a tea towel and a nori sheet on top.
• Spread rice thinly over the sheet (a knife dipped in hot water makes this easier), leaving about an inch clear at the bottom and a slightly smaller border around the rest.
• The trick is to not use too much rice, leaving room for it to expand when rolled.
• Choose your fillings (one or two for each roll) and lay out in a thin line across the sheet, about 1/3 of the way from the top.
• Then start rolling from the top.
• The tea towel will help you get it started.
• When it is rolled (the bottom inch of the nori will stick to itself, holding the roll together) take a sharp knife and slice 1 inch rounds.
• Dip in soy sauce and wasabi, topped with ginger slices and enjoy!

CUCUMBER NORI ROLLS

Steps:

• Sushi Zu Preparation:
• Combine all of the ingredients in a small pot and bring to a boil. Take off of the heat and allow to cool.
• Rice Preparation:
• Rice volume increases 2-2 1/2 times as it cooks. Almost all the short grain rice needs to be washed before cooking, because of the starch on the surface of each grain. If you cook rice without washing, starch makes the texture and taste less palatable. The following is the procedure to prepare rice:
• Wash rice with care, putting rice in a big bowl and washing gently with cold running water for 10 minutes. Drain rice in a big colander and dry for 20-30 minutes. Place washed rice and water into a pot and bring to a boil. Reduce heat and cover. Allow to cook for 15 minutes or until all the water has been absorbed. Turn off heat and allow to sit for 10 minutes. Place in a large bowl and pour over Sushi Zu mixture.
• Sushi Preparation:
• Place 1/2 sheet of seaweed (nori) lengthwise, shinny side down on a bamboo roller. Place approximately 3 ounces of sushi rice formed into a bar in the center of the seaweed, going lengthwise, spread rice evenly, covering entire nori except for about 1/2 inch at the top edge. Spread wasabi thinly in the center, on top of the rice, lengthwise from one and to the other. Sprinkle sesame seeds on top of rice, if desired. Then place a couple strips of cut cucumber in the center to fill the length of the roll.
• Bring seaweed and rice toward you to the edge of the bamboo roller and holding the edge of the bamboo roller with one hand and, holding the cucumbers in place with the other hand, lift up the edge of the mat closest to you. Begin rolling mat away from you, rolling over the cucumber and connecting rice to rice. Then stop to make sure you still have a 1/2 inch strip of just nori left over at the top (this is what seals the roll). Lift the edge of bamboo roller slightly and roll another 1/2 inch away from you connecting the seaweed to seaweed and sealing the roll.
• Gently squeeze both sides while pressing gently down on top with both index fingers. Cut roll in half, then turn one piece around so they are parallel to one another, line them up, then cut both pieces twice, to make 6 pieces. Cut remaining rolls and serve.

SMOKED SALMON AND CURRIED-POTATO NORI ROLLS

Steps:

• Peel potatoes and cut into 1/2-inch cubes. In a large heavy saucepan cover potatoes with salted water by 1 inch and bring to a boil. Simmer potatoes until tender, about 5 minutes. Drain potatoes in a colander and cool slightly.While potatoes are cooling, in a small non-stick skillet heat oil over moderate heat until hot but not smoking and cook mustard seeds and curry powder until seeds begin to pop.
• In a bowl combine warm potatoes, mustard-seed mixture, yogurt, parsley, and salt and pepper to taste and with a potato masher mash potatoes until almost smooth.
• Peel and seed cucumber and cut into matchstick-thin strips. Cut salmon into 1/4-inch-wide strips. Put a sushi mat on a work surface with bamboo strips of mat parallel to front of work surface. On mat arrange 1 nori piece, shiny side down and with a long side lined up with near edge of mat, and spread 1/3 cup potato mixture evenly in a 2 1/2-inch-wide strip along near edge. Arrange one sixth of salmon and cucumber in a line along center of potato mixture and dampen far edge of nori with a moistened finger. Beginning with long side near you, roll up nori tightly, using mat as an aid to help tighten roll. Seal dampened edge and with a sharp knife cut roll crosswise into 6 pieces. Make 5 more rolls in same manner.

CRAB, MANGO, AND MINT NORI ROLLS

Steps:

• Cut skin from mango and cut flesh into julienne strips. Pick over crab meat to remove any bits of cartilage and shell and in a bowl stir together with lime juice, brown sugar, and salt to taste. If using wasabi powder, in a small bowl stir together with 2 teaspoons water and let stand, covered, 10 minutes to make wasabi paste.
• Cut nori sheets in half lengthwise. On a work surface put a sushi mat (see above note) with bamboo strips of mat parallel to front of work surface. (Alternatively, use a 9-inch square of heavy-duty foil as a mat.) Put 1 nori piece on mat with a short side lined up with edge of mat that is closest to you. Spread 1/4 teaspoon wasabi paste across bottom edge of nori and top with 5 or 6 mint leaves so that some stick out on each side. Top mint leaves evenly with a heaping tablespoon crab mixture and 2 or 3 mango strips. Beginning with a short side and using mat as a guide, roll up nori tightly (use mat to help tighten roll). Seal seam with a little water and with a sharp knife cut roll crosswise into 3 pieces. Make more rolls in same manner. Nori rolls may be made 3 hours ahead and chilled, covered.

NORI ROLLS

Steps:

• In a deep, wide dish or pie plate, combine the soy sauce, honey, garlic and ginger. Add the tofu and let it marinate for at least an hour, turning it over half way through.
• Cook the rice according to the package. In a large glass or ceramic bowl, combine the rice vinegar and sugar. Add the hot rice in fourths, stirring the mixture well after each addition. Stir in the scallions and sesame seeds, mix well.
• For each roll, place a sheet of nori on a piece of wax paper so that the bottom edge of the nori lies along the bottom edge of the paper. Moisten your hands with cold water and place a handful of rice in the center of the nori, spread it out in a thin layer to fill the sheet evenly. Add more rice if necessary. Place 2 strips of tofu across the center of the nori, so they run the entire width of the sheet. Place a portion of the carrots on top of the tofu, some spinach over that, finishing with some sprouts (use about a fifth of each filling ingredient). Start rolling the nori from the bottom by gripping the nori and the wax paper, and using the paper to help you make a tight roll.
• Let the nori rest, seam side down, while you repeat the remaining procedure with the remaining rice and nori. You should have 5 rolls. To serve, wet the blade of a serrated knife and cut rolls into rounds about an inch thick. Serve at room temperature.

SMOKED SALMON NORI ROLLS

Steps:

• Prepare Edamame Wasabi Spread: Put the edamame, sea salt, water, olive oil, lime juice, cilantro and wasabi paste in a food processor and process until smooth. Taste. You may want to add another squeeze of lime juice, a pinch of salt or if you really like some heat, add another 1/4 teaspoon of wasabi. Instructions for the nori rolls: Place a sheet of nori on a work surface with the rough side facing up. Carefully spread 2 tablespoons of the edamame wasabi mixture over the nori, leaving 1 1/2 inches bare along the bottom edge of the nori (the edge facing you) and 1/2 inch bare along the top edge. Place 1 piece of the salmon, 2 slices of cucumber, 2 slices of bell pepper, and 2 slices of avocado about 1 1/2 inches from the bottom edge. Top with 3 mint leaves and 3 cilantro leaves. Starting with the bare edge, roll the nori around the fillings, pressing gently to make a compact roll. Moisten a finger with warm water and run it along the inside edge of the flap that remains at the top of the roll, then press the moistened edge against the roll to seal. Repeat with the remaining ingredients. Cut each roll into eight pieces using a sharp serrated knife. Variations: For a vegetarian nori roll, substitute thinly sliced tofu for the salmon (use baked tofu for better fla-vor and texture). Prep Time: 20 minutes Storage: Store in an airtight container in the refrigerator for up to
 one day.


TEMPURA SHRIMP NORI ROLLS

Steps:

• Make sauce:
• In a bowl stir together soy sauce, honey, lime juice, and gingerroot until combined well. Sauce may be made 3 days ahead and chilled, covered. Bring sauce to room temperature before serving. Stir in coriander.
• Make shrimp paste:
• In a food processor pulse shrimp paste ingredients together until they just form a smooth paste. Shrimp paste may be made 1 day ahead and chilled, covered.
• Make batter:
• In a blender blend batter ingredients until smooth. Transfer to s shallow bowl.
• Assemble nori rolls:
• On a work surface arrange 1 nori sheet, shiny side down, with a long side facing you. Spread 1/2 cup shrimp paste across lower two thirds of nori and brush top third of nori with sauce. Arrange 1 scallion quarter on shrimp paste across bottom edge and top with 3 carrot strips.
• Top carrot evenly with one fourth bell pepper strips and sprinkle with 1 tablespoon coriander. Beginning with edge closest to you, roll up nori tightly and trim ends if necessary. Make 3 more rolls with remaining nori, shrimp paste, sauce, vegetables, and coriander in same manner. Rolls may be assembled 1 day ahead and chilled, covered. Bring rolls to room temperature before preceeding.
• In a deep heavy skillet heat 3 inches oil to 375°F. on a deep-fat thermometer. Dip 1 roll in batter to coat completely. Transfer roll to hot oil with 2 pairs of metal tongs and fry until golden, about 4 minutes. Transfer roll to paper towels to drain and fry remaining 3 rills in same manner, making sure oil returns to 375°F. before adding next roll.
• Cut rolls diagonally into 1/2-inch-thick slices and serve warm or at room temperature with dipping sauce.

SHIITAKE NORI ROLLS

Steps:

• Cover mushrooms with 1 1/2 cups hot water in a medium bowl. Set a small bowl on top of mushrooms to keep them submerged. Let stand until mushrooms are soft, about 20 minutes. Remove mushrooms with a slotted spoon, and transfer to a work surface. Cut mushrooms crosswise into 1/4-inch strips; set aside. Strain soaking liquid; set aside.
• Make the dipping sauce: Stir together 1/3 cup soaking liquid, the lime juice, 1 teaspoon tamari, 1 teaspoon cilantro, and the salt in a small bowl; top with some julienned scallions. Set aside.
• Bring a medium pot of water to a boil. Add noodles; cook according to package instructions. Drain. Rinse with cold water; drain again. Transfer to a medium bowl; toss with sesame oil and remaining 2 tablespoons cilantro. Set aside.
• Heat vegetable oil in a large skillet over medium-high heat until hot but not smoking. Stir in shallots, garlic, and ginger. Cook, stirring occasionally, until shallots begin to brown, about 2 minutes (if the shallots begin to stick, stir in 1 tablespoon reserved soaking liquid). Add cabbage, and toss to combine. Reduce heat to medium. Cook, stirring occasionally, until cabbage wilts slightly, 2 minutes. Stir in mushrooms, 1/4 cup reserved soaking liquid, and remaining 1 tablespoon plus 2 teaspoons tamari. Cover, and cook, stirring occasionally, until cabbage is tender, about 7 minutes. Stir in sliced scallions; set aside.
• Toast the nori sheets: Using tongs, pass each sheet just over a medium gas flame, turning, until fragrant and crisp, about 3 passes on each side. (If only an electric burner is available, heat to medium; toast sheet directly on the burner, flipping for 30 seconds to 1 minute.)
• Working with 1 toasted sheet at a time, put 1/6 of the noodles along 1 edge of the nori, leaving a 1-inch border. Top with 1/6 of the cabbage mixture. Starting at the side with the filling, roll up sheet, enclosing filling. Repeat process with remaining sheets, noodles, and cabbage mixture. Cut each roll on the diagonal into 2 pieces. Serve with dipping sauce.