Cut the nori sheets in half.
Using a pair of kitchen shears,
cut nori sheets into 4 squares, then cut each square diagonally to make 2 triangles.
Not exact matches
1 head of kale, washed, dried and torn into large pieces 2
sheets of
nori,
cut with scissors into small pieces 1/4 cup black sesame seeds (or white will work too) 2 Tbsp miso paste 1 Tbsp maple syrup 1 lemon, juiced 1 Tbsp sesame oil 2 tsp tamari 1/2 tsp sea salt
Cut Emerald Cove Organic Toasted Sushi
Nori sheet into narrow strips and top for a tasty and nutritious garnish.
Place a
nori sheet on a
cutting board and spread enough rice to cover the
sheet.
ginger marinated tofu, recipe below quick pickled cucumber, recipe below 2 cups (500 ml) black rice 2 carrots,
cut into thin sticks 1/2 daikon radish,
cut into thin sticks 1 ripe mango, thinly sliced 2
nori sheets,
cut into thin strips 200 g oyster or shitake mushroom, sliced 200 g fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung bean sprouts 1/2 cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp sesame seeds, black or white 1/4 cup (1/2 dl) gochujang (Korean chili & soy bean sauce)
Ingredients: 2 eggs 1 Tbsp almond milk 2 tsp Parmesan cheese 1 Tbsp butter 2 Tbsp onion, chopped 1/2 avocado, diced Salt Pepper Sushi
nori seaweed
sheet, thinly
cut (optional)
leftover bread,
cut into cubes 2
sheets nori seaweed 1/4 c. neutral - flavored oil, such as canola sriracha caesar dressing (recipe follows)
1 head of organic tatsoi 1 organic spring onion, thinly sliced 2 organic avocados, sliced 1 cup sugarsnap peas, chopped 1 cup organic mung bean sprouts 1/2 organic cucumber,
cut into sticks 8
sheets nori seaweed,
cut into small squares 1 handful roasted organic sesame seeds 1 handful organic cilantro, chopped Organic wasabi Organic soy sauce / tamari
Now
cut your
sheets of
nori with some scissors and stick them on the dumplings.
To mimic the flavors of maki rolls, I
cut up a
sheet of
nori, which is the dried seaweed
sheet used to make rolls and tossed the pieces into the salad along with pickled ginger, chopped cucumber, brown rice and arugula.
2 tbsp butter, coconut oil or olive oil 2 tsp fennel seeds 1 tsp anise seeds 2 yellow onions, peeled, one finely chopped and the other coarsely 4 cloves garlic, peeled and finely chopped 3 large carrots, peeled and sliced in thick coins 2 parsnips, peeled and sliced in thick coins 1 fennel bulb, coarsely chopped 250 ml / 1 cup dry white wine 2 potatoes, peeled and
cut in quarters 2 x 400 g / 14 oz tins whole tomatoes (or crushed) 2 cups vegetable stock 1 g saffron powder 1
sheet nori, crushed or finely chopped (optional) 1 tbsp fresh thyme 1 cup large white beans
Cut (or tear) about half of a toasted
nori sheet into thin strips to garnish, add one or two umeboshi plums for a tangy - sour - salty punch (I love Ozuké's, because they're sweeter and juicier than traditional umeboshi), and season generously with toasted black and white sesame seeds and soy sauce to taste.
Cut each toasted
nori sheet into four equal strips.
Place the
nori sheet flat on a
cutting board.