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Recipe Name: Nori Maki
| Ingredients: |
Rice
3 cups water
2 cup short grain brown rice (can’t be long grain)
½ teaspoon sea salt
1 tablespoon brown rice vinegar
¼ cup mirinTempeh
8 ounces tempeh
1 tablespoon maple syrup
3 tablespoons mirin
2 ½ tablespoons shoyu
2 tablespoons brown rice vinegar
2 tablespoons sesame oil
2 teaspoons toasted sesame oil
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1 medium-large carrot, peeled and cut into ¼ wide strips
18 string beans, trimmed
6 sheets toasted nori
1 tablespoon wasabi powder, mixed with water to make a paste
1-2 tablespoons umeboshi paste
2 tablespoons toasted sunflower seeds (optional)
1 small avocado, peeled and cut into thin strips
2 scallions, trimmed and cut into thin diagonal slicesDipping sauce
¼ cup shoyu
1 tablespoon maple syrup
1 tablespoon mirin
2 tablespoon water
2 teaspoons ginger juice* (*to make ginger juice, peel and finely grate a small piece of ginger;
squeeze ginger to extract juice.)
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How to Prepare: |
In a pressure cooker, bring water, rice and salt to full pressure over high heat. Reduce heat to very low and cook for 45 minutes. Place cooker in sink; run under cold water to bring down pressure. Remove lit and spoon rice into a large bowl. Cool to room temperature.
Combine vinegar and mirin in a small bowl; sprinkle over cooled rice, mixing well with two forks.Preheat oven to 375-degrees. Slice tempeh in half, crosswise, creating 2 long, thin slabs. Slice each slab into strips, ½" wide by ¼" thick. Arrange tempeh in a single layer in a 8"x8" baking dish; there should be little or no room in between strips.
Whisk together maple syrup, mirin, shoyu, vinegar and oils in a bowl; pour over tempeh. Cover baking dish and cook until marinade is fully absorbed, about 40 to 45 minutes. Transfer tempeh to a plate and cool to room temperature.
Blanch or steam carrots and string beans until just tender; shock and drain.
To assemble rolls; place one nori sheet on the near edge of sushi mat, shiny side down. Have small bowl of water nearby to moisten fingers. Transfer ¾ cup of rice to nori sheet and spread evenly with wet fingers leaving the top two inches (far edge) of nori bare. Using a chopstick, spread some wasabi and umeboshi paste across the middle section of rice, making two thin lines; sprinkle with seeds, if using. Arrange tempeh, avocado, carrot, string beans, and scallions lengthwise on top of seeds and paste.
Bring edges of nori and mat up and over rice and vegetables, in a rolling motion; moisten the strip of bare nori, using wet fingertips. Lift up far edge of mat (so it does not get caught in the roll), reposition it and finish rolling.
Lift roll off of mat onto cutting board; using moistened sharp knife, gently cut off the jagged edge of the roll, using sawing motion. Continue slicing the roll into six even pieces, cutting off second jagged side. Repeat procedure five times with remaining nori, rice, seasoning, tempeh and vegetables.
To prepare dipping sauce, whist together shoyu, maple syrup, mirin, water, and ginger juice. Serve with nori pieces.
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