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Microwave the rice for two minutes.
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Spread the rice on each single-piece seaweed sheet that comes in the package.
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Choose a filling for your roll from anything you have in your house.
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Roll it up and dip it in the enclosed soy sauce.
I tried the brown rice variety and filled it with fresh asparagus from the farmer's market. It was surprisingly tasty. Be forewarned, though, that it is extremely salty. Seaweed is typically salty and this seaweed was more salty than normal. I thought it tasted good and helped give the rolls flavor.
Too much preparation is involved for these sushi rolls to be a good take-to-work lunch item. I prefer a one step meal for a work lunch. However, I do think that this might be a nice item to have around the house for a quick after-school snack or an easy appetizer.
That being said, if you were going to make sushi rolls at home it might make more sense to just buy a big sheet of nori (seaweed) and use a bottle of soy sauce that is probably already in your pantry. I do love the microwavable brown rice though. It's easy, a huge time saver, and it came out perfectly.
Here's my question: I still have one sample left (the sticky white rice), what should I put in it?
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5-15-2008 @5:32PM disneydreamscometrue said... spam.
word
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5-15-2008 @10:04PM Lzbeth said... smoked salmon lox with cucumber and dip in terriyaki
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5-16-2008 @12:14PM jamsquad said... avocado, scallions, spicy mayo, sesame seeds.
The smoothness of the avocado will lend itself to the saltiness of the seaweed.
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5-16-2008 @6:52PM Mel said... I've actually taken the white stick rice variety to work on 2 occasions when I was in a pinch. I've used spicy tuna (err, Starkist vac-pac I think) and also smoked salmon and avocado... Mind you, my rolls weren't perfect. The nori was more similar to the vector status of a cracker, i.e. pile everything on top and hope for the best.
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