Alissas nori rolls

[Garnele]

Does anyone here know how the keep the filling inside the nori rolls?

Right now I`ll have to eat the filling separate with fork and knife...:/

[Autumn]

Do you wet the edges a bit to seal the roll? That helps. Or maybe you're putting a bit too much in each roll?

[Garnele]

I make them the same size as regular sushi,
do you think that`s to big?

Or maybe, it so simple that my knife
isn`t sharp enough...?

[Purl]

I can never get 'em right, so I've just started eating them like sushi wraps. ;) :o

[tvillemom]

From my experience, I have to use a really, REALLY, sharp knife...or it just won't cut, and "tears" it apart more, leaving me with a mess :o Good luck..nothing like a good nori roll.
Wendi

[Punky]

I make them the same size as regular sushi,
do you think that`s to big?

Or maybe, it so simple that my knife
isn`t sharp enough...?


It could be the knife, or try to rolll them a bit tighter.
I have made them and didn't have a problem; so experiment with the size
and tightness. And a dull knife could definately cause damage.
But yes, with the califlower isn't as moist as
typical rice, so the rolling technique might be a little different.
Keep trying :)

[blesshisname]

i use a serrated knife, and it works really well. and my nori rolls have ended up being really big too.

you might also want to try to spread a thin layer of pater on the nori sheet, then putting veggies on top and rolling it. it works really well when its soft and pliable.

[Sheryl]

I usually blend the 'rice' more until it's a little sticky. That way it holds together nicely. I am really enjoying parsnip, with about 10% cashews to hold it together.

And this filling was YUMMY!!!

3 parsnips
1 tomato
10 pitted olives
pinch salt
2 cloves garlic

WOW! It was a flavour sensation all of it's own. Sometimes I'll also make the filling as a rice dish and add other chopped veggies to it. So many options!

My other trick it to pull back on the filling when rolling, so you are constantly making the roll tighter, letting it rest until the nori hydrates (about 5 minutes) and cutting with a serated knife.

I've been making nori rolls about once a day lately... I'm getting pretty experienced and loving it! It helpsa that my husband was a chef too that has turned all his energy to raw!

Cheers,
Sheryl