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Nori Roll
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Nori Roll
Makes 1 Roll
• 1 Sheet Toasted Nori (a sea vegetable)
• Peanut Sauce (see recipe below)
• Mung bean sprouts
• Radish sprouts
• Crunchy, in-season vegetable of choice (for example, asparagus in spring, long sliced of cucumber or sweet bell pepper in summer)
Peanut Sauce
Makes about 1 pint, enough for several rolls (keeps well in the fridge)
• 1 cup crunchy or smooth, natural peanut butter
• ¼ cup vinegar
• ½ cup tamari soy sauce
• ¼ cup sugar
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Nori Roll
Spread the nori with peanut sauce to cover. Line up sprouts and vegetables lengthwise and roll tightly (with a bamboo mat or by hand). Let the roll sit for at least one minute before slicing, the roll will shrink and tighten. Slice into 6 pieces and serve sushi style.
Peanut Sauce
Combine vinegar, tamari and sugar in a blender and process until combined. Add the peanut butter and mix thoroughly. Consistency should be slightly thicker than mustard. If the sauce is too thick, add a few tablespoons of water.
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