5.21.2012

nori hand rolls

prep time:  tbd
cook time:  tbd
servings:  2 adults, 1 child and 1 baby


ingredients:
10 asparagus - woody ends removed and halved
40 green beans - trimmed
1 teaspoon fine sea salt
2 cups cooked brown sushi rice or brown short grain rice
10 nori sheets - halved lengthways
1/2 tablespoon wasabi (optional)
1 beetroot - grated
1 3/4 ounces sprouts such as alfalfa, broccoli or mung (optional)

sauce ingredients:
2 avocados - peeled, pitted and mashed
2 tablespoons mayonnaise
steps:
1.  put the asparagus and green beans in a steamer and steam, covered, for 5 minutes until the vegetables are cooked but still slightly crunchy. Add the salt to the cooked brown sushi rice and mix well.

2. to make the sauce, mix together the avocados and mayonnaise in a bowl until smooth.

3.  to make a hand roll, spread 1 tablespoon of the sauce diagonally down the centre of one nori sheet, then add a little wasabi on top, if using.  put 1 tablespoon of the cooked brown sushi rice, 1 piece of asparagus, 2 green beans and 1 tablespoon each of the beetroot and sprouts, if using, on top of the sauce.  take the nori sheet in your hand and roll into a cone shape.  repeat with the remaining ingredients and serve.

for 6-9 month-old infants:  green bean, avocado & rice purée

1.  put 4 tablespoons of the cooked brown sushi rice and a generous 1/2 cup boiling water in a saucepan and simmer, covered, over a low heat for 10 minutes.  add 4 green beans and cook, covered, for a further 10 minutes until completely soft.  transfer to a blender and add 2 tablespoons of the avocado and 3 tablespoons water.  blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth.  serve warm.

for 9-12 month-old infants:  vegetables, avocado, sprouts, beetroot & rice

1.  put 4 tablespoons of the cooked brown sushi rice and a generous 1/2 cup boiling water in a saucepan and simmer, covered, over a low heat for 10 minutes.  add 2 green beans and 1 asparagus piece and cook for a further 10 minutes until completely soft.  transfer to a blender and add 2 tablespoons of the avocado, 1 tablespoon each of the beetroot and sprouts, if using, and 3 tablespoons water. pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée.  serve warm.

- goop, january 2012

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