Friday, August 1, 2014


A gluten-free, quick, and light meal that also makes an excellent snack! I did not photograph anything until after I finished rolling everything, so I drew an illustration - hopefully it helps! - to show the arrangement of rice and vegetables (or fish, if you want) on the laver.

Sprouted Rice and Vegetable Laver (Seaweed) Rolls
makes: 2 rolls, 12 - 16 pieces

- chipotle cashew cream sauce, for dipping
- 1 cup cooked sprouted brown rice (or any cooked white rice, as long as it's sticky)
- 1 tbsp. apple cider vinegar (or rice wine vinegar)
- 1 tsp. sugar
- 1 tsp. salt 

- 1 grated carrot
- 1 julienned cucumber
- 1 julienned jalapeño (deseed if you want no spice)
- 2 leaves of romaine lettuce, middle vein removed (otherwise the laver will break)
- 2 sheets laver (aka nori, easily found in any Japanese or Korean store or Whole Foods)
- 1 tbsp. toasted sesame seeds (raw sesame seeds are ok as well)
- 2 tbsp. water in a small container

  1. In a bowl, mix the rice, vinegar, salt, and sugar. Arrange the prepared vegetables on a plate within easy reach. Toast the laver by quickly passing each sheet over a low flame - you may need to do this a couple of times to cover a maximum area of each sheet, corners and all, but without scorching the laver. So move swiftly and don't let any one area of the laver dwell over the flame for too long.
  2. Place a sheet of laver on a cutting board or other flat surface and spread half of the rice from the bottom edge to about 1 - 1-1/2 in. short of the top edge (see the illustration above), and arrange half of the vegetables on the rice in this order: lettuce, carrot, cucumber, jalapeno. Sprinkle with half of the sesame seeds. 
  3. Lift the bottom edge of the laver and roll everything into a tight roll. When you reach the bare (riceless) end of the laver, dip a finger in water and lightly wet the edge of the laver and finish rolling. The water will help the laver stick so the roll remains closed and doesn't unravel.
  4. Cut each roll into 6 - 8 pieces and serve with this cashew cream sauce, or your favourite sauce. Store leftovers in the fridge for up to one day.

No comments:

Post a Comment