Nori burritos or nori sandwiches
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Sabine_Stroehm
Posts: 19,251 Member
Has anyone tried making these?
I make vegetarian sushi, so why not?
http://blog.paleoonthego.com/nori-deli-sandwich-roll-ups/
Suggestions?
ETA: I've made collard greens into wraps, and that worked really well. Just not always available to me.
I make vegetarian sushi, so why not?
http://blog.paleoonthego.com/nori-deli-sandwich-roll-ups/
Suggestions?
ETA: I've made collard greens into wraps, and that worked really well. Just not always available to me.
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Replies
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In the asian food section of the grocery store they have cheap packs of little pre-cut dried nori strips for like $1. They are meant to be eaten as a snack but if you aren't eating rice then they work well to make tiny rolls. I've made philli-rolls and tuna rolls. Not real sushi, but not bad.
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The thicker the nori you use the more likely it is to be chewy when moist. Japanese nori tends to be thinner than Chinese - therefore, crispier to start, but also less chewy when moist (AND more expensive
). You could maybe also use lettuce to 'line' the sheet first to prevent transfer of moisture from the meat or veg you are using. But then if you have lettuce, you may not be wanting to bother with nori (or is it just for a change?)
Someone on another thread said that they use a mini-torch to 'toast' their sushi after filling but that it takes a bit of practice
)
I assume if you were preparing these for lunch at work, say... there's probably no way to avoid quite chewy texture. But that might not be a downside? I'm not picky about texture of my filled sushi rolls, BUT if I am eating straight sheets for a snack, they had darn well better be crackly crisp when they go in my mouth.
Oil massaged black or dinosaur kale (not the usual curly kale you see in commercial 'power 7' salad mixes) might be an option too. Haven't tried that - I wonder if it can be done by shaving down the thickness of the stem, or if you just have to remove it and do one 'skinny' burrito for each side of the leaf that has been cut free. The prep time might be a bother though. Have you tried something like that?3 -
Geez, it's 3:30pm here and time for my breakfast... I must be hungry to spend such time musing on this, lol.1
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Great points about nori and the different types!
The store by my house does sushi rolls without rice for me hehe
I have them put cucumber or avocado instead
Great ideas! Nori also great for extra minerals in the diet!2 -
I gotta admit today's lunch was pretty tasty.
I smeared some hot mustard on nori. Layered on some turkey, cheese and arugula.
Rolled it up and..
YUM! and easy like a hand held burrito.4 -
Next up: some variant of this; https://www.stephgaudreau.com/2011/09/19/nori-burger/0
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I buy the Korean nori packs in the grocery here in Tokyo -- for once, it is cheaper where I live
Use them to wrap olives and cheese, or just fold them into a square and stuff them in my mouth. The salt and sesame flavour is delicious. LIke this, only without the rice!
If you buy the 12-inch square Japanese nori at an asian shop, you may need to toast it briefly over a hot burner to crisp it up just before making rollups. Brings out the flavour.1 -
Sesame Nori is tasty. I like the idea of it instead of carb heavy wraps.1
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Sabine_Stroehm wrote: »Next up: some variant of this; https://www.stephgaudreau.com/2011/09/19/nori-burger/
The turkey/paleo stuffing/cranberry version she suggested sounds useful after this coming weekend for all our US friends...1
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