These tasty snacks are a great way to use leftover rice, and you may like this recipe for rice, nut and seed nori rolls so much that you’ll cook extra just so you can make them. They hold at room temperature all day, so they make great picnic food, but if you’re going to be home or are eating them right away, feel free to roll some veggies in the middle.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients:
- 1 tablespoon toasted sesame oil
- 1 tablespoon grated ginger
- ¼ cup chopped walnuts
- 2 tablespoons toasted sunflower seeds
- 2 tablespoons toasted pumpkin seeds
- 1 tablespoon sesame seeds
- 2 cups cooked short grain brown rice
- 1 teaspoon tamari, or to taste
- 2 sheets of sushi nori (sushi seaweed)
Preparation:
Heat sesame oil in a small skillet. Add ginger, sauté 1 minute, and add walnuts, sunflower, pumpkin and sesame seeds along with rice to the pan. Stir thoroughly, and add tamari, Remove from heat and let cool.
When the rice is cool enough to handle, spread ½ of the mixture on 1 sheet of nori. Spread rice to the edges, leaving a 1-inch margin along one side. Roll the nori and rice into a “cigar”, and seal by lightly moistening the outside edge. Repeat with remaining rice mixture.
Makes 2 rolls
Copyright 2009 by Jen Hoy
