This is the nori I used for the sushi we made tonight. It is made by a small company in Maine called Maine Coast Sea Vegetables. They have a super customer service department. And they ship their products very quickly upon ordering them. I love supporting small companies like this one and hope you’ll consider doing the same.
Here’s some interesting info from the FAX page at their website:
Where and how does Maine Coast harvest sea vegetables?
We sustainably harvest native sea vegetables locally from the clear, cold northern Gulf of Maine waters. Experienced harvesters carefully hand gather the sea vegetables from their pristine beds at the peak of nutrition. They are then sun-dried or low temperature air-dried, graded for quality, and monitored for possible herbicide, pesticide, heavy metal, and bacteriological contamination. This is all part of the organic certification process following OCIA Standards for harvesting and handling wild sea vegetables.
sweet potato sushi
I called Peter before I left my friend’s house to return home. “Honey, please put up the sushi rice, ok?”. Up until this afternoon, he was a rice cooker virgin. No longer. He couldn’t believe how easy it was to make rice with the Aroma Rice Cooker I bought from Target – even he was impressed with this (yet another) appliance I HAD to own. This is a very worthwhile one to have in my arsenal.
When my 22 year old daughter comes home to visit, we love to cook together. Tonight, we decided to make three different kinds of sushi. Jessie suggested that one of the trio be fried sweet potato sushi. At first I was tentative. But she has such good taste, knows her sushi, so I figured, what the heck? She convinced me and we began. And the rice was already finished, so we were psyched. We also made vegetable sushi and Pecan Sushi (see pics and recipe below).
She julienned the sweet potato, quite lovely in fact. Small slivers of orange sweetness. After we dredged them in cornstarch, we fried them (sauted, actually) and they turned out perfectly crisp on the outside, soft on the inside. We sprinkled secret toppings all over the sweet potatoes(see recipe below) and were ready to roll. Actually, Peter was called to the kitchen – he’s our resident family sushi maker person.
Sweet Potato Sushi
sweet potato, julienned into very thin pieces
Saute the sweet potato in some oil. Don’t know the amount. Not too much – you don’t want them swimming in oil. Use your own judgement.
Remove and place in a bowl lined with a few layers of paper towels. This will allow the sweet potatoes to drain a little bit.
Transfer them to another bowl. Sprinkle some brown sugar and tabasco sauce, to taste. Mix thoroughly. Use the sweet potato in the sushi you are about to make!
If you don’t know how to make sushi, it’s worth learning. It is SO easy. There are so many books and internet sources for learning, so take the plunge. It’s fun and delicious and will thoroughly impress your family and friends (not to mention yourself!).
The vegetables you use for the vegetable sushi are completely up to you. We used avocado, red pepper, cucumber, and red onion. Totally delish. Roll as above.
pecan pate nori rolls
This was a major hit. Never expected it to be, based on the ingredients, but it was absolutely scrumptious. The recipe comes from Vanessa Sherwood
, a raw chef who I found through greenchefs.tv website. I made one adjustment, using wheat-free tamari instead of shoyu. This will be a staple in our house – we all loved it.
Pecan Pate Nori Rolls
2 cups pecans
1/3 cup minced red onion
1/2 cup chopped parsley
2 tablespoons fresh lemon juice
1 teaspoon garlic powder
2 teaspoons San-J wheat-free tamari
2 teaspoons cold pressed sesame oil
1 avocado, sliced
handful of sprouts
1 red bell pepper, julienned
spicy miso: 2 tablespoons dark miso mixed with 1/4 teaspoon cayenne
Tamari & wasabi for dipping
Place the pecans into a food processor. Process until you have small crumbs. Add the rest of the pate ingredients. Pulse until blended together.
Spread 1 teaspoon of the spicy miso on a sheet of nori. Smear 2 – 3 tablespoons of the pate evenly across the bottom third of the nori sheet, leaving 1 inch of nori sheet exposed at the bottom. Top with sprouts, cucumber, red bell pepper and avocado slices. Make sure to lay the sliced vegetables horizontally to make the rolling easier.
Fold the bottom of the sheet up and over the ingredients, tucking the edge under the fillin and roll all the way up. Before you go to the end, you may want to moisten the top edge of the nori sheet with a little water and then roll shut. This will keep it from opening up.
Cut the roll in half and put on a plate. Serve with some tamari mixed with wasabi powder if desired.
So, what are you waiting for? Have you ever given sushi a try? It’s fun, easy, and delicious!