Posts tagged ‘nori’

smoked salmon brown rice sushi

salmonrolls

Leftover short grain brown rice (short grain white rice always good too), the last few pieces of smoked salmon in the package (smoked wild coho salmon, but any kind works), and half a cucumber = quick sushi. With the saltiness of the salmon, you don’t have to season the rice or use any soy sauce.

Refer to https://eatyet.wordpress.com/2008/07/10/egg-nori-roll/ for rolling instructions.

lina-sm-L

October 19, 2009 at 6:17 pm 2 comments

Egg (nori) roll

I was inspired by Japanese ‘big rolls’, which are usually large (1 + 1/2 sheets of nori to wrap around) with an omelet center and other stuffing. This is a smaller, quicker, lazier version with all the fillings cooked together as one. Making nori rolls gets easier with practice and bamboo rolling mats. Also remember to use plastic wrap on the bamboo mat to help keep it clean.

Nori Egg Roll (3 rolls)

  • 2 cups cooked sushi rice (1 cup raw)
  • 3 tbsp seasoned rice vinegar (if unseasoned, add 1 tsp sugar, 1/2 tsp salt)
  • 3 sheets of nori
  • 3 eggs
  • oil for pan
  • 1 1/2 cup raw baby spinach
  • 4 shitake mushrooms
  • 2 tsp mirin
  • 3/4 tsp salt
  • sesame seeds (optional)
Prep:
  1. Mix rice vinegar into warm (cooked) rice, set aside. Beat the eggs with half the salt in a bowl, set aside.
  2. Cut mushrooms into thin strips and roughly chop up the spinach if the leaves are large.
  3. Heat up a small pan (cast iron or nonstick 6-8in) medium high, add oil (2 tsp), then mushrooms, spinach, mirin and salt; cook until spinach is wilted.
  4. Pour spinach mixture into bowl of beaten eggs and mix to combine.
  5. Heat pan up again medium high, add more oil to coat pan. Pour eggs into pan, spread out the spinach and mushrooms.
  6. When edges set after a minute or so, fold 2 opposite sides towards the center, ending with something rectangular in shape.
  7. Turn heat low and finish cooking till it’s no longer runny in the center. You can try to flip it over or just put a lid on it for a minute or so. Cut egg into 3 equal long strips.
  8. Spread 1/3 of the rice on 3/4 of the nori sheet.
  9. Put a strip of egg on the part of the sheet with no rice.
  10. Roll it up starting from the egg end, using the bamboo mat to roll and press.
  11. Cut roll up into 6 or 8 pieces, and sprinkle on sesame seeds.
I don’t think you need any soy sauce, everything is already seasoned.
-L

July 10, 2008 at 10:18 am 7 comments

Rice porridge for what ails you

bowlrp.jpg

Right now, I fear I will catch what the hubby has (fever, aches, and coughs). He never gets this sick usually. I’m keeping him hydrated, and made rice porridge (not the one pictured, that was from weeks ago). By the time he’s better, my immune system will probably give in. And this will be his instructions. I don’t expect him to be able to make anything more than just the rice porridge part.

Rice porridge

  • Dashi:
  • 2 quarts water
  • 5x8inch piece of kombu
  • 1/2 cup bonito flakes
  • 1 1/2 cup white rice (long or short grain)

teadashibag.jpg small cooked piece of kombu, used bonito tea bag, pack of tea bags

Put water, kombu and bonito flakes (in tea bag/dashi bag/or tied up cheese cloth) in pot. Cover, bring to a boil on medium, let simmer for a minute or two, then turn off heat, and remove the kombu and bonito package. Kombu will expand when cooked. For a vegan dashi; use kombu and one dried shitake mushroom. Or simply make it with only water.

Rinse rice with cold water and add to dashi. If using a regular pot on stovetop, bring to boil and let simmer on low for 90mins to 2hrs. When using a rice cooker you can just put it in and let it run on porridge mode, but make sure you know what the maximum capacity for porridge is. If using a pressure cooker (making sure you are well with in the max fill line) secure the lid, and bring to a boil, locking in the lid. On medium low, let it cook for 20-25mins. After turning off the heat and letting the pressure dissipate, take the lid off, stir (add more water if it seems to be too thick) and simmer for another 5-10mins.

riceporride2.jpg

Kombu enoki relish

  • Kombu leftover from dashi
  • 1 large package of enoki (about 1 3/4 cup worth when chopped)
  • 3/4 cup water
  • 3-4 tbsp of soy sauce
  • 2 tbsp of mirin

Cut kombu into small 1/2 -3/4 inch pieces. Cut enoki into 3/4 -1 inch long segments. Combine kombu, enoki with water, soy, mirin in small pot and bring to a boil, simmer on medium till the liquid is mostly gone and you are left with a syrupy sauce. Sprinkle on sansho pepper at the end.

Nori sauce

  • 4 sheets of nori, torn into small pieces
  • 2 shitake mushrooms sliced 1/4 inch thick
  • 1/4 water
  • 2 tbsp of soy sauce
  • 1 tbsp mirin
  • 1 tsp sake (optional)
  • 1 tsp sesame seeds

Combine nori, mushrooms, soy, mirin, sake, and water in small pot and bring to a boil, simmer on medium till the liquid is mostly gone and you are left with a syrupy sauce. Sprinkle on sesame seeds at the end.

Spinach with sesame

  • 2 cups baby spinach
  • 1 clove garlic chopped
  • 2 tsp oil (olive or canola)
  • 1 tsp sesame oil
  • 1/2 tsp sesame seeds
  • 1/4 tsp salt

Heat skillet on medium high, add oil, garlic and sesame seeds, then add in the spinach. Stir and cook till spinach just wilts, turn off heat, add in salt and sesame oil, toss and mix well.

Addition sides

  • ume (umeboshi)
  • fish (hot smoked mackerel or salmon, fish cake)
  • egg (hard/soft boiled)
  • edamame

Wish spring was here already.lina-sm.gif

March 27, 2008 at 5:41 am 1 comment


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