Nori recipes besides Sushi or rolling of the Nori. I can't roll it. How else to use it.?

Question

The only way my husband will eat Sushi is the store kind with the rice on the outside and the Nori inside. I can't get them to roll right or stay together anyway. I want the nutritious benefits and I like the taste. When I did a search, all I see is roll up type recipes. Any ideas?

Answer 1

Do you have one of these?

http://www.samsclub.com/shopping/navigat...

It wont work without it.

Another (more common) ways to use nori:

Make a stir fry and use the nori as a utensil. Put a little piece in your hand and grab a mouthful of food with your finger tips (with the nori over them) and pop it in your mouth. I hope I explained that right.

Answer 2

Here's a recipe with the nori inside that is very easy to make. You can vary the ingredients to make almost any type sushi.

6

cups cooked and seasoned sushi rice  

2

sheets nori

1/2

cup toasted sesame seeds or black sesame seeds

1

ripe avocado

3

cups crabmeat

1

green onion, slice thinly

1

cucumber

soya sauce

wasabi

1.Spread plastic wrap over the bottom and sides of a 9 x 13 pan.

2.Sprinkle seasme seeds evenly over the bottom of the pan.

3.Spoon half the rice over the sesame seeds. Dampen your hands with cold water and press the rice down into an even layer.

4.Cover the rice layer with the nori sheets.

5.Peel the avocado. Cut the avocado into thin strips and layer over top of the nori.

6.Mix the crab, and green onion together. Spoon over the avocado layer and spread evenly.

7.Peel the cucumber. Cut the cucumber lengthwise and use a spoon to scoop out the seeds. Cut the cucumber into thin strips and layer over top of the crab meat.

8.Spoon the rest of the rice over the cucumber layer. Dampen hands with cold water and press the rice down into an even layer.

9.Cover the last layer with plastic wrap. Set another 9 x 13 inch pan on sushi and press down firmly.

10.Put pan in the fridge for two hours.

11.Take bottom layer of plastic wrap off and invert pan on to a cutting surface.

12.Using a VERY sharp knife, cut into 64 squares. Wipe your knife after each cut and dip into cold water before each cut.

13.Arrange on a platter and serve with soya sauce and wasabi.

Answer 3

Use kitchen scissors to cut it into tiny shreds and sprinkle about a teaspoon of them on scrambled eggs.

Answer 4

tare it up and put it in miso soup or any other kind of soup. Think of it as a dried vegetable.

A healthy recipe for miso soup that can help to promote 'friendly bacteria' within the gut, helping to prevent a range of conditions

INGREDIENTS

Half a cup wakame or kombu seaweed

Three tablespoons miso paste (gen mai)

Four shiitake or reishi mushrooms (dried or fresh)

One and a half cups of chopped vegetables (leek, onion, carrot, cabbage, turnips, potatoes, sweet potatoes)

Four to five cups of water (or vegetable stock or seaweed soaking water)

One teaspoom sesame oil.

One teaspoon ginger, grated

One clove of garlic, minced

METHOD

If you are using dried mushrooms, soak mushrooms in boiling water for one hour, discard the stems and soaking water.

Soak seaweed in water (wakame: 20 min, kombu: 4 min), keep soaking water. Cut seaweed into strips.

Sauté seaweed and vegetables in a pan with a little oil.

Add water and bring to boil. Reduce heat to low and simmer covered for 10 minutes. Then add tofu pieces.

Cream miso in a little broth and return to soup. Cook on low heat for a couple of minutes. Do not overheat miso as it will destroy the active lactobacillus (beneficial bacteria).

Garnish (seeds, toasted nori flakes, chives, parsley). Serves four.