Sentences with phrase «over nori»

Carefully flip over the nori so the rice is facing downwards on the mat with the short end facing you.

Use the back of the wooden spoon to carefully spread the cooled quinoa evenly over the nori (about a 1 / 4 - inch thick).

With wet hands, take a quarter of the rice and press it evenly over the nori sheet, leaving a 3 cm (1 1/4 inch) border along the top side.

Using damp hands, spread a thin layer of the «rice» evenly over the nori sheet, leaving a 11⁄4 — inch - / 3cm - wide border along the edge farthest from you.

Not exact matches

I sprinkled Eden Shake all over them (two kinds of sesame seed, nori chunks, and sea salt).

Ladle broth over the vegetables, and finish with a few slices of avocado, a sprinkling of chives, toasted nori, and sesame seeds.

Lay one of the nori sheets on a clean work surface with a long side facing you and the shiny side down, then evenly spread half the nut butter over it, leaving a 3 cm (11/4 in) border on the top side.

Working quickly, place one sheet of sushi nori over the moistened rice paper.

Put the nori on it, cover with qunioa (still leaving an inch gap at the top) and then gently flip over so the quinoa is touching the cling film (saran wrap).

Those seeking direction in their poke experience can opt for one of the creative poke bowls, each inspired by a different region, ($ 9.95 — $ 14.95) such as the West Coast inspired Venice Beach Cali — marinated in salsa verde, served with avocado, baby heirloom tomato, red onion, crispy lotus and seaweed nori, served over white rice; Cocoa Beach Florida — marinated in spicy passion fruit salsa fresca, served with crushed plantain chips, pineapple, orange, Fresno peppers and quinoa; Punta Hermosa Peru — marinated in aji amarillo lime emulsion, tossed with red onion, sweet potato, avocado and cancha, atop green rice; and the Jumunjin Beach Korea — marinated in Kimchi dressing and served with white sesame seeds, Kimchi, seasoned crushed cashews and scallions, finished with Yuzu tobiko.

For the nori, with tongs, hold a sheet of nori over a low flame, moving it slowly over the flame to toast it.

Now carefully roll the end of the nori closest to you over your veggie strip, tucking and squeezing to get it nice and tight.

Wrap Onigiri with a strip of nori or avocado slices, or roll them over in a plate of toasted sesame seeds.

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

Sprinkle some of the scallion and nori over each bowl and serve.

I love to do them with some nori crumbled over the top to get that bit of umami seaweedy flavour.

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

Top each bowl equally with the reserved 1 cup mushrooms, the egg, avocado, chili oil, togarashi, and nori as desired, ladle broth over, and serve.

Pour the heated broth over top, toss and serve with the pickled radishes, shredded nori, scallions and sesame seeds.

The savory chip aisle is especially excellent, spilling over with such stonerific flavors as buttered corn, spicy nori, roast beef, crab fried rice, and hamburger with french fries.

Serve vegetables and 1/2 -1 sliced avocado over scrambled eggs, sea salt and pepper to taste, and (optional) eat by wrapping everything in nori seaweed wrap and using the nori like a scoop.

Also, make sure the vegetable strips are all the same width and length so that they don't hang over the edges of the nori sheets; this will make rolling up the wraps easier.

To toast the nori, lightly lay each sheet, first on one side then flipping it over to the other, on a cast iron skillet over high heat.

Starting from the bottom, gently roll the nori up, folding over salmon and carrot.

Flip nori over, rice side down.

This bowl has fresh - caught ahi tuna tossed with Hawaiian limu, cucumbers, scallions, sweet Maui onions in a creamy sauce over sushi rice with roasted nori and tobiko.