Four 8-by-7 1/2-inch sheets of nori (seaweed), halved
4 teaspoons wasabi paste
16 green beans, blanched
8 large kale leaves, stemmed and blanched
4 scallions, halved lengthwise
1/2 cup low-sodium soy sauce
1/2 teaspoon Asian sesame oil
How to Make It
In a small saucepan, cover the rice with 1 1/2 cups of water and bring to a boil. Cover and cook over low heat until the water has been absorbed, about 35 minutes. Transfer to a large bowl and fluff with a fork.
Meanwhile, in a small glass bowl, microwave the sugar and salt with 2 tablespoons of water at high power for 10 seconds, until the sugar is dissolved. Stir in 1 tablespoon of the rice vinegar. Sprinkle the vinegar mixture over the warm rice and stir well.
Lay a nori sheet on a work surface. Spread 1/4 cup of the rice on the bottom half and spread 1/2 teaspoon of wasabi paste over the rice. Top with 2 green beans, 1 kale leaf and a halved scallion. Fold the nori over to form a cone or roll; set on a platter and repeat with the remaining nori and fillings.
In a bowl, stir the soy sauce and sesame oil with the remaining vinegar. Serve the rolls with the dipping sauce.
One Serving 111 cal, 1 gm fat, 0 gm sat fat, 22 gm carb, 2.4 gm fiber.
Briny nori pairs best with sake.
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