California Rolls

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on Jan 4, 2012 in Detox Dinners
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, Detox Lunch
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, Main Dish Recipes
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, Vegetarian
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2 nori sheets

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2 teaspoons chickpea miso or hummus

2 cups alfalfa sprouts

1/2 a ripe avocado, thinly sliced

1/4 cucumber, seeded and cut lengthwise into thin strips

1/4 cup grated carrot or carrot ribbons

1/4 a red bell pepper, cut lengthwise into thin strips

Peanut Sauce

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for dipping

Lay on sheet of nor, shiny side down, on a bamboo sushi mat

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(or small kitchen towel or large cloth napkin).  Put one teaspoon of the miso in the center and spread it in a single horizontal strip anywhere along the bottom 1/3 or the sheet.  Along the edge of the nori closet to you, layer the sprouts avocado, cucumber, carrot and bell pepper.

To roll, grip the edges of the nori sheet and the sushi mat (or towel if no mat is in your kitchen) together with your thumbs and forefingers.  Press the filling back toward you with your other fingers.  Using the mat to help you, roll the front edge of the nor over the filling.  Squeeze it with the mat: then lift the mat and continue rolling.

Just before completing the roll, dip your index finger in water and run it along the far edge of the nor sheet.  This will seal the seam of the roll.  Cut the roll into 6 pieces with a serrated knife.  Fill, roll and slice the other sheet of nori the same way.  Arrange on a plate and serve immediately with a small bowl or guacamole, salsa, or peanut-free peanut sauce.

 

 

 

 

 

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