SHIITAKE NORI ROLLS
This vegetarian take on sushi is bursting with shiitake mushrooms and soba noodles. Shredded cabbage brings beta-carotene on board, while the nori -- sheets of dried seaweed -- supplies calcium, magnesium, and iron.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 dozen
Number Of Ingredients 14
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.
Nutrition Facts : Calories 168 g, Fat 3 g, Fiber 5 g, Protein 7 g, Sodium 405 g
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Usman Adezai
[email protected]These rolls are a great way to get your kids to eat their vegetables. My kids loved them!
abir hasan ovi
[email protected]I love how versatile this recipe is. I've tried it with different fillings and sauces and it's always delicious.
Gandonu Oluwadarasimi
[email protected]The rolls were a bit difficult to roll, but the end result was worth it. They were so delicious!
Mohammad Shahzad
[email protected]These rolls were a bit too bland for my taste. I think I'll add some extra spices next time.
Herlinda Long
[email protected]I've made these rolls several times now and they're always a crowd-pleaser. The shiitake mushrooms and nori are a great combination.
Sadia Saeed
[email protected]Delicious and healthy. I love that I can customize the rolls with my favorite fillings.
Prasanna Acharya
[email protected]These rolls were a hit at my party! Everyone loved the unique flavor combination. I will definitely be making these again.
Preetam Sejuwal
[email protected]Easy to make and delicious. I used store-bought teriyaki sauce and it still turned out great. Will try making my own sauce next time.
tlotlo Maluleka
[email protected]Absolutely loved these rolls! The shiitake mushrooms were so flavorful and the nori added a nice crispy texture. The avocado and cucumber added a refreshing touch. Will definitely be making these again.
Amare Peck
[email protected]These shiitake nori rolls were a delightful burst of flavors and textures. The combination of umami-rich shiitake mushrooms, crispy nori, and creamy avocado was simply divine. The homemade teriyaki sauce added a perfect balance of sweet and savory no