Nori Recipes
Francisco Said:
Why does my nori seem so strong when I make sushi?We Answered:
no... this will only char the surface and make the sheets taste bad... just leave them out in the open on a dry surface on a kitchen towel (do not cover) for about 30-60 minutes before making your sushi... if they still taste strong, try switching to another brand of nori, using a more flavorful rice brand such as Calrose, using more soy sauce or wasabi, or try buying a stronger flavored fish such as tuna or salmon...Derrick Said:
Where would be the best place to purchase nori for onigiri (seawead.)? Or maybe some recipes or tips?We Answered:
www.cookingcute.com/onigiri_with_filling…That's a good site to check out for the technique of making onigiri.
I would think you could buy it at walmart and if you cant find it there call your nearest health food store and they would prob tell you where you could get it.
Jacob Said:
Korean egg (and nori) recipe?We Answered:
Nori Egg Roll2 cups cooked sushi rice (1 cup raw)
3 tbsp seasoned rice vinegar (if unseasoned, add 1 tsp sugar, 1/2 tsp salt)
3 sheets of nori
3 eggs
oil for pan
1 1/2 cup raw baby spinach
4 shitake mushrooms
2 tsp mirin
3/4 tsp salt
sesame seeds (optional)
Prep:
Mix rice vinegar into warm (cooked) rice, set aside. Beat the eggs with half the salt in a bowl, set aside.
Cut mushrooms into thin strips and roughly chop up the spinach if the leaves are large.
Heat up a small pan (cast iron or nonstick 6-8in) medium high, add oil (2 tsp), then mushrooms, spinach, mirin and salt; cook until spinach is wilted.
Pour spinach mixture into bowl of beaten eggs and mix to combine.
Heat pan up again medium high, add more oil to coat pan. Pour eggs into pan, spread out the spinach and mushrooms.
When edges set after a minute or so, fold 2 opposite sides towards the center, ending with something rectangular in shape.
Turn heat low and finish cooking till it’s no longer runny in the center. You can try to flip it over or just put a lid on it for a minute or so. Cut egg into 3 equal long strips.
Spread 1/3 of the rice on 3/4 of the nori sheet.
Put a strip of egg on the part of the sheet with no rice.
Roll it up starting from the egg end, using the bamboo mat to roll and press.
Cut roll up into 6 or 8 pieces, and sprinkle on sesame seeds.
Kathryn Said:
where can I find some japanese Nori recipes that dont involve rice?We Answered:
Sesame Nori Salad DressingIngredients
1 cup roasted nori
or 3 Tbls. Nori Granules Sea Seasoning
3 Tbls. roasted sesame seeds
4 Tbls. brown rice vinegar
1 cup water
1/2 tsp. soy sauce
Method
1. Crumble roasted nori into roasted sesame seeds and coarse grind them together in a mill, and suribachi or blender.
2. Combine mixture and above ingredients in bottle or jar. Shake vigorously.
3. Serve as a dressing on grain, noodle or vegetable salads.
Albert Said:
Can you use nori seaweed rather than wakame for a seaweed salad?We Answered:
Unfortunately, nori is not a substitute for wakame. Nori gets limp and will disintegrate when it touches any liquid. And, yes, the taste and texture are different.I would suggest that you make the salad and toss it with the dressing, then sprinkle the cut nori on top, just before serving. It won't taste the same, but you might like it, better.
And, for future reference, you can buy wakame online through Japan Super. Have it delivered right to your door. It's listed under the seaweed category.
Holly Said:
to make onigiri do i have to heat sushi nori to keep it from crumbling?We Answered:
Not really it is fine out of the package, but make sure the rice is still a bit warm, like with sushi it aids in the rolling with a bit of moisture, you can toast it but there is not alot of difference.When I worked in Japan, onigiri was one of my fav night time snack, I would buy them from the Japanese equivelent to the 7/11 store, either them or veggie sushi even okonomiyaki to eat they had in warm like hot dogs in the US.
Make sure to keep your hands moist to, like with sushi it can dry out quite quickly so a bit of water, rice vinegar or saki to aid ine the forming of the balls.
Raul Said:
How do I make sushi without the nori rolls coming undone?We Answered:
It sounds like you need to roll the rolls tighter. If you place the roll on the mat on the side closest to you and roll away from you, fold over the first part and then pull the roll tight back towards you before completing. The rice should be sticky enough to help hold things together. Also..make sure that you aren't puttingtoo much in your rolls. If the seaweed is on the outside of the roll, you should only cover abotu 2/3 of the seaweed with rice, and make sure the rice will surround what's inside. You can also use rice vinegar to seal the seaweed, which is a little stickier than water (but getting the seaweed wet and letting it dry touching another part of the seaweed should work no matter what wet substance you're using.Good luck.