Nori Rolls
Nutrition
Calories: 205 kcalCarbohydrates: 43 gProtein: 13 gFat: 10 gSaturated Fat: 7 gSodium: 753 mgFiber: 8 gSugar: 10 gVitamin A: 107.5 IUCalcium: 82 mgIron: 12 mg
Ingredients
- 4 whole nori sheets
- 2 cups sushi rice
- 1 1 /2 tbsp rice vinegar
- 1 tbsp sweetener
- 1 tsp salt
- 1 whole carrot cut in eighths lengthwise
- 4 whole Scallions
- 4 strips cucumber peeled and cut lengthwise
- 2 tbsp toasted sesame seeds
- 1 tablespoon soy sauce
- 1 tablespoon wasabi powder mixed with a small amount of water or amount needed
Instructions
- Rinse the rice and place in a 2-quart saucepan (or rice cooker) with 3 cups of water. Bring the rice to a boil, reduce heat to simmer, and cover the pot. Cook over low heat for about 20 minutes, until all water has evaporated.
- Put the cooked rice in a large bowl to cool. Put the vinegar, sweetener, and salt in a small saucepan. Bring to a boil and turn off the heat. Add the vinegar mixture to the cooked rice and mix well.
- Lay a sheet of nori down on a bamboo mat. Press one quarter of the rice evenly on top, leaving about 1-1/2 inches of nori space at the top and bottom.
- Spread a small amount of wasabi across the middle of the rice. Place a strip each of cucumber, carrot, and scallion across the center of the rice, sprinkle with sesame seeds, and roll up. Slice the roll into 2-inch sections and serve with soy sauce to dip and wasabi to dash.