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Raw Nori Sushi Rolls

18 Nov 2017

Inspired by my recent visit to Limewood Spa last week, these raw sushi rolls are amazingly healthy and very tasty.  Parsnip rice might sound a step too far, but trust me, these little wraps are delicious and so virtuous.

 

Ingredients (makes 24 approximately)

For the parsnip rice:

150g peeled and roughly cubed parsnip

1 tsp Tamari

2 tsp Mirin

1.5 tsp brown Miso

2-3 dried Nori sheets

 

 

For the veggie filling:

Try this selection, or use any other combination of your choice, neatly cut.

1 long carrot, peeled and sliced into tiny long matchsticks 

1/4 red pepper, sliced into narrow strips

1 stick celery, sliced into very narrow strips

1/4 avocado, sliced into narrow strips

Chives

 

 

For a smoked salmon version:

10-15g smoked salmon per canapé sized roll

Avocado

Lemon zest

 

 

Method 

For the parsnip rice:

Pulse the cubed parsnip in a food processor until it is chopped into small pieces, but not quite rice grain sized.  Add the remaining ingredients and pulse until the mixture looks like rice.

 

To assemble the sushi rolls:

 

Cut the nori sheets in half.

 

Place one half sheet onto a sushi mat, shiny side down.  (the light on this pic makes this look like the shiny side, but it is the right way round)

 

Neatly cover the nori sheet with parsnip rice, keeping a small border at the bottom (nearest you) and a larger border at the top.

 

Pile the vegetable selection (or smoked salmon, or other filling of your choice) onto the lower section of the rice layer.  Press gently down.

 

 

Dampen the top of the nori sheet and roll the wrap away from you, using the sushi mat to keep it neat and tight.

 

Wrap carefully in cling film and store flat in the vegetable drawer of the fridge.

 

To serve, trim the ends of the rolls and then, using a damp knife, cut even sized pieces approximately 2cm high.

Serve with more Tamari or soy sauce, a little wasabi or some pickled ginger.

 

 

 

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