Sentences with phrase «of nori»

Spread chopped avocado and grated carrot on a sheet of nori seaweed.

Place the nori (shiny part down) in the pan and after 20 seconds place the other piece of nori on top the nori in the pan and flip both.

If the bare strip of nori does not stick to the roll, dip your finger in water and run it along the strip to help it stick.

220g uncooked short - grain Japanese rice 270 ml water 10g katsuobushi (fish flakes) Soy sauce 4 medium umeboshi (pickled plums), stone removed 1 sheet of nori seaweed, cut into 4 strips Sea salt

I found the trick was once you start rolling don't be afraid, just carry on — who cares if it's not perfect, that's what the other 4 sheets of nori in the packet are for... to make more delicious sushi.

Now cut your sheets of nori with some scissors and stick them on the dumplings.

Lay one piece of nori on a sushi rolling mat, rough side up.

Start rolling by folding the end of nori closest to you over the filling, squeezing firmly, and continue rolling to the end.

Nori: Lay your desired fillings on one side of your nori sheet, and on the opposite side spread a little sauce to seal together the ends when you roll it up.

Arrange 3 avocado wedges along the side of nori closest to you, slightly overlapping them.

I didn't get to it right away, but recently, with friends coming for dinner to whom I had promised gumbo, I decided to use the Nori Powder instead of Nori sheets in the gumbo stock, as I was out of the latter.

Place half of the nori sheet on the rough side of the mat.

Moisten the top edge of the nori with water and roll up securely.

Put the sheet of nori shiny side down, take a spoonful of «rice» and spread on the left side of the sheet.

Fold bottom left corner of nori over filling and roll into a cone shape.

Sea Vegetables: If I am being honest I am not a huge fan of anything that tastes pungently like the ocean; however, a good seaweed salad is something I enjoy and a little sprinkle of nori on my pho adds a depth of flavor that delights my palate.

Leave about 1 / 4 - inch of the nori uncovered at the end furthest from you.

Lightly moisten the uncovered border of the nori with water.

I do a lot of nori in sushi rolls (obviously), but I have hidden a 2 - 3» chunk of kombu in a pot of beans for extra flavor and nutritional oomph.

I love the deliberate combo of the nori and spring roll wrappers.

Once it is mostly rolled, and all you can see is the 1 inch part of nori that you left, mix some water with rice vinegar and spread a little on this seal (this will help it stick)-- do this for all the rolls.

Oh, I love the addition of nori.

Fold the bottom corner of the nori diagonally over the rice and vegetables.

-LSB-...] Our Kelp Jerky is packed with outrageously delicious flavors like our sea salt & sesame with hints of nori, our «High Thai'd» with turmeric and coconut, and our rosemary BBQ with a touch of maple, all layered on top of hints of umami mushroom and mineral - rich sugar kelp.

Carefully fold one piece of nori at a time into a cone shape.

Try stopping it but eating a leaf of nori seaweed daily.

Put the roll aside, seam - side down, and repeat with the rest of nori sheets and filling ingredients.

We shared the appetizer sampler platter, which was full of some of my favorite foods — hummus, guacamole, flat bread, crackers (made with chia seeds) and nachos made out of nori (seaweed)!

Ingredients 2 large potatoes, peeled, cut into slices then into quarters a handful of kalamata olives, stones removed a handful of sango radish sprouts, cleaned whole sea salt, just enough to taste extra virgin olive oil, to taste a little lemon juice a little rice or apple vinegar a few pinches of nori flakes freshly -LSB-...]

To garnish, slide the two pieces of nori underneath the natto and sahimi.

I think most of us have tried sushi, and have therefore been eating seaweed in the form of nori and barely noticing it.

I just used the last of my nori in a batch of miso soup last night!

This version of a nori roll does not require any fancy sushi rolling, in case you're intimidated to roll your own sushi.

Once you make this and see how easy it is, I am sure that you are going to keep a pack of nori around for when want to have this for lunch or for a snack.

Wet the top border of nori lightly with water and, starting at the bottom, carefully roll up the wrap as tightly as possible, using more water as necessary to get the nori border to adhere to the wrap.

Instead of the nori there was a dried blend of seaweed flakes in stock and it worked fine.

Arrange half of your veggies in a single strip across the width of your nori, about an inch away from you.

Good thing my Nona was patient... And had a large stash of nori.

At first, I came up with the brilliant concept of a nori - flavored crouton.

Brown sticky rice notes: One rinsing will do before cooking, Allow more cooking time (according to packet, around 40 mins), Brown rice does not have to be drained (unlike white), Works best with a handing rolling mat (rice on the inside of the nori seaweed too).

I'm planning to try some with toasted sesame oil, gomashio and tiny shards of nori.

vegetarian sushi 5 - 6 sheets of nori real egg mayonnaise toasted sesame seeds * finely sliced carrots finely sliced cucumber finely sliced capsicum sliced omelette * sliced avocado soy sauce (gluten - free if need be), to serve wasabi, to serve pickled ginger, to serve

Tuck half a sheet of nori between side of bowl and noodles so it's just poking out.

But alas, that is what I did after reading the magazine article about sushi and remembering that I still had a package of nori in my cupboard that really needed to be used up.

In the past, when diners wolfed down morsels of nori, some also swallowed seaweed - eating bacteria, which traded genes with those in their own guts.

Gently roll the front of the nori sheet over fillings and continue to roll gently to the end.