Recipe - Nori Rolls

One fourth cup Soy sauce
2 teaspoon Honey
1 teaspoon Minced garlic
1 tablespoon Grated ginger root
1 pound Extrafirm tofu or tempeh,
Cut lengthwise into 1/2inch
Strips
2 tablespoon Rice vinegar
1 tablespoon Superfine sugar or
Granulated white sugar
2 cup Cooked short grain brown
Rice
2 Scallions minced, white part
Only
2 tablespoon Toasted sesame seeds
5 Sheets nori
1 cup Finely shredded carrots
10 Fresh spinach leaves,
Steamed and pressed dry
1 One half cup Alfalfa sprouts

In a deep, wide dish, combine soy sauce, honey, garlic and ginger. Add tofu
or tempeh; marinate at least 30 minutes.

In a large glass bowl, combine rice vinegar and sugar. Add rice in fourths,
stirring well after each addition. Stir in scallions and sesame seeds; mix
well.

Place a sheet of nori on waxed paper or bamboo mat so that the bottom edge
of nori lies along bottom edge of paper or mat. Moisten hands w/cold
water;place onefifth rice mixture in center of nori, spreading it out
evenly to fill sheet. Place two strips of tofu or tempeh in center of nori,
so they run the width of the sheet. Place onefifth of carrots on top, and
2 spinach leaves over that, then onefifth of alfalfa sprouts. Roll nori
from bottom by gripping both nori and waxed paper or mat, using the paper
or mat to help you make a tight roll. Let rest, seam side down, and repeat
w/remaining rice mixture and nori.

Wet blade of serrated knife. Slice nori rolls into rounds about 1 inch t
thick. Pack together tightly in a container w/lid. Makes 4 servings.

These will keep for about 2 days.

per serving: 298 cal; 17 g prot; 5 g fat; 44 g carb; 0 chol; 638 mg sod; 6
g fiber.

From: "SHUM,HOIYAN,MISS" B7MK000@musicb.mcgill.ca. rfvc Digest V94
Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip