From The Chalkboard Mag: Nori Wraps Are Your Summer BFF’s

SUMMER FOOD means simple ingredients and quick prep so we spend less time in the kitchen and more time enjoying the season.

This post is part of an ongoing collaboration with The Chalkboard Mag.

Our favorite dishes of late are the veggie wraps from More With Less by professionally trained chef Jodi Moreno. We love these collard wraps and these rice paper wraps from the cookbook. The third variation of Jodi’s recipe calls for nutrient-dense nori — learn about the health benefits here.

These nori wraps are perfect for leftover rice and farmers’ market veggies. Shake up a batch of miso sauce and keep it on hand for an easy and healthful meal that requires zero planning and nearly as much effort to make…

 

NORI WRAPS

Ingredients:

Veggies: avocado, sweet potato, mushrooms, cucumber
Grains (cooked): sushi rice, brown rice, black rice, quinoa
Others: crispy shallots garlic chips, sesame seeds, cashews, nori gomasio
Sauces: spicy ginger sesame mustard, mustard miso

Method:

Place nori on a flat surface. Spread rice out across the sheet of nori, leaving about a 1-inch border on all sides. When working with sushi rice, it can be easier to spread if you keep a thin layer of water on your hands. Place any veggies, sauce or other additions in the center, and either roll the nori into a cone shape, or fold up the two sides and eat like a taco.

From More with Less: Whole Food Cooking Made Irresistibly Simple by Jodi Moreno © 2018 by Jodi Moreno. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc.

 

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