Spicy Sprouts & Red Bell Pepper Rolls

  • Nori
  • Califlower rice (seasoned with Mirin, soy sauce, rice wine vinegar, horseradish, cilantro, & sugar)
  • Fresh bean curd sheets
  • Toasted sunflower seeds
  • Shredded carrots & daikon radish
  • Spicy sprouts blend
  • Red bell pepper

Dipping sauce:

  • Soy sauce
  • Rice wine vinegar
  • Chinkiang vinegar

When the craving for toasty nori, with its rich echos of the sea, hits me, I have to indulge.  It wasn’t my plan to have a cold lunch this week, since the weather has suddenly gotten quite crisp, but those sheets of bright green umami were luring me like a Siren.  I’m still experimenting with variations on cauliflower rice to get the texture and moisture to replicate sushi rice.  I think this week’s version should have been more finely riced (I used my food mill on the coarse setting instead of the food processor) but I did achieve a better moisture content.  More bite from a bigger dollop of horseradish will be in the mix next time around.

I’ doing a bit better rolling; letting moisture from the “rice” soften the nori  just a touch, and not tugging too tightly as I work, helped. (It is definitely a skill I will continue to practice.)  I’m missing the creaminess of fresh avocado in these rolls and they could use some kind of element to brighten them up;  an ok attempt to satisfy the craving for nori.  Filling, but not Five Star.  Good thing I have more packages of nori in the pantry!

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