Organic Pacific Sushi Nori, Pretoasted, 6 Pack, 10 Sheets, .9 oz (25 g), From Great Eastern Sun
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Dried Seaweed/Porphyra Yezoensis
An Edible Ocean Plant
Certified Organic by Quality Assurance International
Naturally Fat Free
Naturally Sodium Free
Of the scores of kinds of seaweeds consumed around the world, nori is the overwhelming favorite. Although originally gathered wild, in coastal Japan, Korea, and North China. Nets of woven rope are suspended below the surface of the ocean in quirt bays, and, during the winter, the nori slowly grows to cover the entire net. For December to February, the nori is hand-harvested, washed, and placed in frames to dry into paper-like sheets. This low-temperature, slow drying is essential to retain the nutrients. Emerald Cove Organic Sushi Nori is guaranteed Silver Grade., the highest grade for everyday use in Japan and the highest grade available in the North American natural food industry. The fine texture and pliable sheets produce exceptionally smooth and delicious rolls of nori-maki sushi. Each sheet is pre-toasted to a beautiful, brilliant golden-green. You'll marvel at the clean, sweet taste of this king of edible sea vegetables.
Pledge of Organic Purity
All ingredients Certified Organic.
No ingredients have been irradiated.
All ingredients grown without genetically engineered or modified seeds or spores.
All ingredients processed without artificial preservatives, coloring, or flavorings.
All ingredients grown, processed, packed, and stored in certified organic facilities.
How To Make Sushi:
1 pkg Emerald Cove Organic Sushi Nori
1 1/2 cup soaked organic brown or white rice
3 cups water
3 Tbsps brown rice vinegar
2 Tbsps rice syrup
A bamboo mat or thick cloth napkin
To Prepare Rice: Rinse and drain rice in fresh water three times or until rinse water is clear. Add 3 cups water, soak for 4 minutes, then bring to a boil. Cook for 45 minutes or more, until rice has absorbed almost all the water. Turn off heat and let sit for 10 minutes before removing cover. Mix rice syrup and vinegar and pour over rice. Stir mixture thoroughly but gently with wooden fork or bamboo rice paddle. The rice mixture is ready to use when it has cooled to room temperature (do not refrigerate, as this will harden the rice, making it impossible to roll).
Filling: Any combination of long, thin slices of avocado, cucumber, carrot, daikon, cooked burdock root, tofu, raw sashimi-style fish, cooked shrimp, egg, chicken...whatever you wish. Garnish with umeboshi paste. Sushi Sonic Pickled Ginger, Sushi Sonic Wasabi, toasted sesame seeds, or your own favorite.
To Roll Sushi: Place nori on bamboo mat or napkin. Wet hands in cold water, salted water to prevent rice from sticking to them. Spread rice evenly over the nori above 3/8 inch thick, covering all but a 2 inch strip along the edge farthest from you.
Lay first choice of fillings in a row at the near edge and add garnish.
Moisten the far edge of the nori with fingers dipped in water, and roll the mat firmly. Remove the mat as you go, and press the moistened edge against the roll to seal.
Place the roll same side down, moisten knife to prevent sticking, and carefully slice roll into 6 to 8 pieces. To serve, pour shoyu or tamari in a shallow bowl and dip sushi slices in it.
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