Nori Rolls

Recipe Ingredients

1/4 cup	59ml	Low-sodium soy sauce
2 teaspoons	10ml	Honey
1 teaspoon	5ml	Grated garlic
1 tablespoon	15ml	Grated peeled fresh ginger
1 lb	454g / 16oz	Extra-firm tofu - cut 1/4"-wide strips
2 cups	320g / 11oz	Short-grain brown rice
2 tablespoons	30ml	Rice vinegar
1 tablespoon	15ml	Extra-fine sugar
2		Scallions, white part only - minced
2 tablespoons	30ml	Sesame seeds - toasted
5		Nori sheets (available in
		Asian-specialty sections)
1 cup	110g / 3.9oz	Finely-shredded carrots
10		Fresh spinach leaves - steamed, and
		Squeezed dry
1 1/2 cups	355ml	Alfalfa sprouts

Recipe Instructions

In a deep, wide dish or pie plate, combine the soy sauce, honey, garlic and ginger. Add the tofu and let it marinate for at least an hour, turning it over half way through.

Cook the rice according to the package. In a large glass or ceramic bowl, combine the rice vinegar and sugar. Add the hot rice in fourths, stirring the mixture well after each addition. Stir in the scallions and sesame seeds, mix well.

For each roll, place a sheet of nori on a piece of wax paper so that the bottom edge of the nori lies along the bottom edge of the paper. Moisten your hands with cold water and place a handful of rice in the center of the nori, spread it out in a thin layer to fill the sheet evenly. Add more rice if necessary. Place 2 strips of tofu across the center of the nori, so they run the entire width of the sheet. Place a portion of the carrots on top of the tofu, some spinach over that, finishing with some sprouts (use about a fifth of each filling ingredient). Start rolling the nori from the bottom by gripping the nori and the wax paper, and using the paper to help you make a tight roll.

Let the nori rest, seam-side down, while you repeat the remaining procedure with the remaining rice and nori. You should have 5 rolls. To serve, wet the blade of a serrated knife and cut rolls into rounds about 1-inch thick. Serve at room temperature.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9287) - from the TV FOOD - NETWORK

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