View Full Version : Your favorite Nori fillings?
04-21-2008, 08:10 AM
I'm kind sick of the same ol' same ol. Wondering if anyone has any special way they make Nori that I could try out for a change.
04-21-2008, 09:25 AM
I am switching to lowfat raw to release some stubborn weight so I have been experimenting. I love the creamy textures provided by nut and seed pates but they stay with me if you know what I mean. So lately I have been FP carrots with miso, ginger, garlic, scallions and a little nama. Pretty yummy and has a nice creamy texture.
04-21-2008, 09:50 AM
I don't use many nuts either as they attached too quickly to my body so now that I am going down I am looking for low cal ways. I thought carrots like lots of carbs and wonder if lettuce in FP would be delish too?
04-21-2008, 11:50 AM
ah yes. nuts. I like how you described it-they attach to you. I feel hungry without them, and sluggish after I eat them. Avos seem to do better than nuts. I think I will try the carrots, etc in the FP. That sounds pretty darn good!
04-21-2008, 12:48 PM
A new one that I tried was
Spinich leaves, bean sprouts and slices of portabella mushroom ( mushrooms marinated in Nama shoyu)
I eat it like a wrap because it doesn't hold together well when sliced like sushi
Very yummy :) and different from the regular carrot/avocado/cauliflower combo.
You also don't need to dip it, because there is already some soy sauce inside :)
04-21-2008, 06:12 PM
i put almonds, ginger and lemon juice in the FP. then fill up the nori w/ it and whatever veggies- usually carrots, sprouts, mung bean sprouts and peppers, maybesome avo. if you are avoiding nuts, i smear down some white miso and layer the veggies from there.
i always wasabi.. and i was just wondering as i was chowing down tonite... is wasabi raw? i'd still eat it anyway...
04-21-2008, 11:49 PM
Lately I've been trying to eat more sprouts and have been making a variation of sunflower seed pate using half sprouted sunflower seeds and half sprouted lentils (and some curry for seasoning). It's lower in fat than using all sunflower seeds, so it's a bit lighter. I wrap it up with alfalfa sprouts and whatever veggies I have handy, and it's good. And very sprouty. :)
Carrots are good too, though they tend to be soggy.
04-22-2008, 12:33 AM
do not know where i came across this one but...
Nori Rolls with Pecan Paté, Spicy Miso, and Fresh Veggies
If you make the pecan pate ahead of time, it's easy to make these rolls when the urge arises. The pate will last a good week or so in the fridge. I wouldn't recommend making the entire roll ahead of time, because the nori will get soggy. But if you've pre-made the pecan pate, all you have to do is cut up the veggies, smear the miso paste on the nori and roll.
For the Pecan Paté
Place the pecans into a food processor. Process until you have small crumbs. Add the rest of the ingredients and pulse chop in.
To Assemble: Spread 1 teaspoon of the spicy miso on a sheet of nori. Smear 2-3 tablespoons of the pate evenly across the bottom third of the nori sheet leaving 1 inch of nori sheet exposed at the bottom. Top with sprouts, cucumber, red bell pepper and avocado slices. Make sure to lay the sliced vegetables horizontally to make the rolling easier.
Fold the bottom of the sheet up and over the ingredients tucking the edge under the ingredients and roll all the way up. Before you get to the end, you may want to moisten the top edge of the nori sheet with a little water and then roll shut. This will keep it from opening up.
Cut the roll in half and put on a plate. Serve with some nama shoyu mixed with wasabi powder if desired.
04-22-2008, 05:47 AM
pinkrosebud-I tried your recipe and it was DELISH! The only thing I changed was that I added a tsp of tahini and a tsp of ground sesame seeds. it was so good I refused to give dh a bite. :p
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