View Full Version : Nori-dull side or shiny side out?
I'm guessing the lines are to show where to cut? and how do you keep the ends from falling apart? What's the best way to cut it? I think I might be stuffing it too much. Is it stronger/hold togther better if there's less stuff in it?
Lady Green Jeans
03-19-2006, 02:44 PM
Not sure if one side out or in is better than the other. I tend to place filings on the shiny side and roll. First time I made the raw sushi it was great. Second time my ingredients were a little too moist and the wrap definately sogged out and fell apart. I also assumed the lines were to assist in cutting although I cut then at different thickness each time for variety I guess.
03-19-2006, 02:51 PM
Shiney/dull and any lines I would guess are just side effects of the drying process. I've never paid them any mind!
I think the trick with nori is to UNDER fill them. If you put in too much they look messy and tend to fall apart. There's also the trick with wetting the edge before you stick it down, and letting them sit until the nori sheet is moist before cutting. If you cut immediately it tends to pull and tear and just fall apart!
My husband worked as a chef through university and showed me lots of nori tricks!
Do you use a rolling mat? You can get them for a dollar or so at asian markets - they really help!
03-19-2006, 04:02 PM
Is there any way to make nori rolls with the "rice" on the outside? Those were my favorite in my old SAD days....i'm guessing not, but just wondering. The shiny side is supposed to go out, but that's just for show, and makes no difference in the taste or performance of the nori sheet. Thanks for the tips so far, I LOVE NORI, and look forward to making them more often, now that I found out that I love using ground parsnips for the rice! What are some other tips...bring 'em on!
I generally roll it with the shiny side outside, but I'm sure it doesn't matter.
Not sure whether it would be possible to make sushi rolls with the 'rice' on the outside -- you'd have to make the 'rice' sticky enough to hold together, like ordinary shushi rice. The only way i could think of doing this would be to add a small amount of ground or soaked flax seed to the grated parsnips, turnip, cauliflower or whatever you are using for rice. I think it might work but wonder what it would taste like. I always season my 'rice' with something sweet, just a dash, like honey or agave syrup, and some cider vinegar, for a real sushi rice flavour, and this might disguise the taste of the flax seed. Think I'll have a play with this and see what happens.
03-19-2006, 04:54 PM
Lili, adding flax seed, or rather GROUND flaxseed might be an excellent way to do this! What a great idea! I don't think it'd taste bad because the cauliflower is probably stronger tasting. But would you chop the cauliflower then put in the flax seed and water and let it all soak together until it bonded? That might be the way.
Ooooooooooo somebody try this!
03-20-2006, 08:05 AM
Yeah, I'm thinking this might work...I'll try it today! I won't add much water, because I want it to stick, but not get slimy......I'll let you know!
03-20-2006, 01:05 PM
Man O Man! It worked, they were good, and my only regret was I don't have a camera where I could've posted a picture for you! I used about 3 parsnips and 2 TBS of ground flax. Then I used rice vinegar for the moisture, and just sprinkled it on, and let it sit for about 10 minutes, for the flax to soak it up good. These were great, you have to be careful with them, but I will definitely be making these again!!
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