Nori-Maki from Healthy Diabetic Recipes

Nori-Maki Recipe

Recipe Ingredients:

10 sheets nori
2 cups cooked sushi rice
Wasabi, as needed
10 thin carrot strips - (1" long)
3 oz peeled seedless (Kirby) cucumber, sliced into
paper-thin slices
1/4 red bell pepper - (2 oz), seeded, and
sliced very thin
4 spears asparagus - (2 oz), cooked, cooled
1 oz crab meat
2 oz cooked cleaned shrimp, halved lengthwise
1 1/2 oz smoked salmon
1 1/2 oz fresh salmon
2 oz fresh tuna
1/2 small avocado - (4 oz), peeled, pitted,
and thinly sliced
Pickled ginger, as needed
Light soy sauce, as needed

Recipe Instructions:

Gather the ingredients you will need at arms length distance not forgetting the ice water. Place the sushi mat in front of you with a sheet of nori on top, shiny-side down.

Place 3 tablespoons of the cooked rice on the top half of the sheet and with wet fingers spread the rice to thinly cover three-quarters of the nori sheet, leaving the area furthest away from you uncovered. Place a bit of the wasabi in a trail across the center of the sheet.

Place a combination of vegetables, seafood or just vegetables or seafood in a thin layer across the center of the rice, spreading evenly. Top with bits of pickled ginger

Holding the ingredients firmly in place with your fingers, with your thumbs and using the bamboo mat to help, start rolling the nori and lift it up and over to meet the far end of the sheet. Press it with the mat to shape the roll pin-wheel style and to seal the roll.

Continue until all the rolls are made. You may have extra cut vegetables left. These are wonderful for decorations on the plates and the top of the sushi.

To serve, place the sushi rolls on a cutting board and using a wet knife, cut each roll crosswise into 6 pieces. Clean the knife after each cut. Cut straight through; don't saw. Serve with pickled ginger, light soy sauce and wasabi.

This recipe yields 10 rolls.

Exchanges Per 6-piece Serving: 1/2 Very Lean Protein (meat), 1 Carbohydrate (bread/starch).

Nutrition Facts: 97 calories (27% calories from fat), 6 g protein, 3 g total fat (0.2 saturated fat), 12 g carbohydrate, 1 g dietary fiber, 20 g cholesterol, 72 g sodium.

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"
S(Formatted for MC6):
"07-18-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Diabetic-Lifestyle, 2001"

Servings: 10

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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