Tag Archives: Nori

Nori means an edible red seaweed, used in Japanese cooking especially in the development of maki and temaki. However, when dry, the red color fades. We then distinguish two types of algae: the black and green.

It is also found in Korean cuisine as for the development of Kimbap but also in dishes like bibimbap. It can be eaten as nature, with cocktails.

Because of its high protein and vitamin A, the nori is a food often recommended for vegetarian diets.

California roll – California Maki

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Ingredients :

  • 1 cup of Japanese rice or round rice
  • 1 ½ cup of water
  • 100 g of fresh salmon
  • 2 sheets of nori seaweed
  • 1 lawyer
  • 1 tablespoons of sesame seeds
  • 3 cl rice vinegar
  • 2 teaspoons of sugar
  • 1 teaspoon of salt
  • sweet soy sauce
  • wasabi
  • cellophane
  • sushi mat

Preparation :

Wash the rice several times until the water is very clear and then drain well.

Place rice in a saucepan and add water, cover and let the rice stand at room temperature for 30 minutes.

Cook rice always covered for 3 minutes over high heat then 12 minutes over medium heat. When the rice and cooked remove from heat and let stand 10 minutes.

Prepare the seasoning for rice in a bowl put 3 cl rice vinegar, 2 teaspoons of sugar and 1 teaspoon of salt and mix and reserve.

Place the warm rice in a bowl and pour rice vinegar and mix
then cover the rice gently with a damp cloth and let cool to room temperature.

Cut salmon into strips about one cm then peeling and cut avocado in thin slices.

Ask the cellophane on the sushi mat and place the nori dull side cellophane and then add the rice and spread over three quarters, pressing lightly, sprinkle with sesame seeds and then flip the nori so the rice can be found on the cellophane and place a slice of salmon and avocado on the nori.

Finally lift the carpet to start rolling the maki by a slight pressure, then raise it again and continue to gently roll up tightly to prevent the maki does not come off.

Wet the blade of your knife then cut the maki into slices about 3 cm .

Serve with sweet soy sauce and a hint of wasabi.

Tips : you can vary your california maki with different ingredients such as tuna or bluefin tuna into pieces, surimi, egg, cucumber, etc. …

Anecdotes : The California roll or California maki is a type of makizushi usually developed with the sheet of seaweed on the inside, containing cucumber, crab (or surimi) and avocado and sprinkled on outside with sesame seeds or tobiko.
This type of makizushi is popular in the U.S. and its influence is important in fusion cuisine.
His name is linked to its development in Los Angeles by Japanese chefs immigrants.

Makizushi – maki – rolled with vegetables and raw fish

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Ingredients :

  • 1 cup of Japanese rice or round rice
  • 1 1/2 cup of water
  • rice vinegar
  • 2 sheets of nori seaweed
  • 100 g of fresh salmon
  • 1 ½ cucumber
  • 2 eggs
  • sugar
  • salt
  • 1 sushi mat

Preparation :

Wash the rice several times until the water is very clear and then drain well.

Place rice in a saucepan and add water, cover and let the rice stand at room temperature for 30 minutes.

Cook rice always covered for 3 minutes over high heat then 12 minutes over medium heat. When the rice and cooked remove from heat and let stand 10 minutes.

Prepare the seasoning for rice in a bowl put 3 cl rice vinegar, 2 teaspoons of sugar and 1 teaspoon of salt and mix and reserve.

Cut the cucumber into 2 then into 4 in lengthwise and remove seeds from cucumber then cut into sticks about 1 cm.

Cut salmon into strips about 1 cm and reserved.

In a bowl break the eggs and then put a pinch of salt, sugar and 1 teaspoon of rice vinegar and mix.

Heat a lightly oiled pan and pour the egg spread out well to make an omelette not too thick, then roll.

Cut the tip of the omelet then cut in two vertically and set aside.

Place rice in a warm bowl and pour rice vinegar and stir gently then cover the rice with a damp cloth and let cool to room temperature.

Place the nori smooth side outward on the sushi mat, (moisten your hands to prevent the rice stick in your hand), then put the rice on the sheet and spread it over three quarters of the sheet pressing gently, then garnish with cucumber, salmon, omelet and then lift the carpet to start rolling the maki by light pressure and continue to gently roll up tightly to prevent the maki does not come off.

Wet the blade of your knife and cut the maki into slices of about 3 cm.

Serve with sweet soy sauce and a hint of wasabi.

 

Tips : You can vary your maki using different ingredients like tuna, shrimp, carrots, radish, and avocado, etc. ….

Anecdotes : The makizushi (literally, “sushi roll”), often called maki in Europe, is a Japanese culinary specialty is in the form of a roll of dried nori seaweed coating the vinegared rice stuffed with different foods, especially fish raw or plants. Like other sushi, it is dipped in sauce mixed with wasabi.
It is very close to his cousin Korea, Kimbap.

Kimbap – rolled rice and vegetables

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Ingredients :

  • 600 g of japanese rice
  • 1 carrot
  • 1 cucumber
  • 2 or 3 sausages Knackis
  • 3 eggs
  • white radish (danmuji) pickled
  • 70 g of Surimi
  • salt
  • Sesame oil
  • Sesame seeds
  • 2-3 nori seaweed

Preparation :

Wash the rice until the water runs clear and drain.

Put the rice in a bowl add salt, sesame oil, sesame seeds and mix. Cook rice in a rice-cooker and when the rice is cooked put to a bowl and let cool.

Cut white radish, cucumber and surimi into strips and reserve.
Cut sausage and carrots into strips and fry in a lightly oiled skillet and set aside. Break the eggs and make an omelet then cut into strips.

Place a nori seaweed on a bamboo special mat for maki and sushi, spread the rice and leave a quarter of the sheet without rice.
The layer of rice will be a little thinner on that side to prevent the Kimbap to have a bump when you roll. Put the vegetables, surimi or Knacki on rice, then roll up.

Refrigerate 1 hour.
Cut into slice and serve with sauce.

Tips: In Korea, there are Kimbap with kimchi, but there are many variations.

Anecdotes: In Korea, we eat often Kimbap when we go to a picnic or snacks.

Onigiri with tuna

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Ingredients :

  • 2 cups of Japanese rice
  • 2 cups ½ of water
  • 160 g of tuna in brine (1box 1/2)
  • 2 tablespoons of mayonnaise
  • a sheet of nori seaweed
  • ½ teaspoon of salt

Preparation

Cook rice with water in a rice-cooker, transvase when cooked it in a bowl and let cool for 10 minutes at room temperature.

Drain tuna and crumble then put it in a bowl, add the mayonnaise and salt, mix well carefully.

Moisten your hands with some water, take rice and made ​​a small hollow in the middle, put a teaspoon inside of tuna and closed the rice then give a triangular or round shape.

Cut rectangles of approximately 3×6 cm in the nori, moisten them with a little water and then paste them in the bottom or top of each onigiri.

Astuces : They are usually filled with a very salty dried plum (umeboshi), but they may also containother ingredients such as tuna here.