any sage advice before I embark on my first Nori Adventure?

[Purl]

I'm making nori rolls for supper, but I'm kinda scared. I feel so intimidated that I've been puting it off for 3 days.... :eek: :p

[karenisraw]

Purl,

Make sure you have the fish free kind...unless that is , you like the taste of fish.

k
:)

[lily]

And hopefully the kind you bought looks kind of slightly green rather than totally black -- you need un-toasted, for a completely raw dish -- but, Purl, they're easier to do than they look, so go for it and have fun. I love them -- and if they don't look totally neat, well, who cares? they'll taste divine, the crisp salty nori contrasting with the filling.

What are you putting inside them? I love a crunchy and creamy mix of avocado with something crisp -- avocado and apple, as Alissa, suggests, also avocado and any salad mixtures. Another thing I do is to cover them with a thin layer of grated mooli, turnip or grated cauliflower tossed with a little vinegar, then put on a row of something pretty like avocado, red pepper or whatever, and roll it round this, like a jelly roll, to make a real sushi-like nori roll which is then sliced into 1 inch rounds, showing off the white turnip 'rice' and the pretty avocado/red pepper etc inside. But just doing a basic noric 'parcel' around your fave salad ingredients is good enough...

You've got me going -- think I may have some for my supper tonight.

lily

[Purl]

thanks for the ideas! What's mooli? :confused:

[JennaBoBenna]

here's a little video of Alissa making nori rolls! :) Good luck, have fun!!
http://gliving.tv/shows/index-alissacohen.html

[lily]

Mooli is that long white root with a radish-like taste, that's used a lot in Asian cookery. Turnip is a good substitute.

lily

[Lucinda]

it tastes yummy with avacado and cucumber, then maybe a bit of celtic sea salt.

[Purl]

I made it with cauliflower, shredded carrot, and avacado. I put Bragg and "pickled" ginger on top (fresh ginger sliced paper thin soaked in cider vinegar). I also dipped it in Sake Wasabi Mustard from TJ's. It was just dijon-so I don't know why they gave it a fancy name... :rolleyes:

Anyway-it's now my FAVORITE meal. I think I will have it for lunch or dinner everyday til I get sick of it, if that's ever possible :cool: