Nori Rolls With Root Vegetable Rice And Fermented Hot Sauce
Wednesday, 01 May, 2019

Nori Rolls With Root Vegetable Rice And Fermented Hot Sauce

Author: Lauren Lovatt


Two large parsnips
One carrot
One cup mushrooms
One stick celery
Handful walnuts
2 tbsp tamari
¼ cup kimchi
One clove garlic
One inch ginger
Tbsp rice vinegar
Two sheets nori.  



2 tbsp salt
2 cups water
4 cups chopped chilis
three cloves peeled garlic. 


These seasonal nori rolls are guaranteed to satisfy your cravings whilst providing you with essential nutrition so you feel great on the inside and look great on the outside.




Firstly cut the mushrooms into ½ cm slices. In a bowl whisk the tamari, grated ginger, crushed garlic and sesame oil the place mushrooms in the bowl, jiggle around until they are coated and leave to marinade.

Now peel and slice the parsnips the place into a food processor with the walnuts. Pulse until you have a fine rice. Not too fine! Season with a pinch of salt and 1 tbsp rice wine vinegar. Set aside.

Julienne the carrots (cut into matchsticks) and do the same with the celery.

Now you are ready to roll. You can use a wrap, a sheet of nori or sheet sliced vegetable but the technique is simple. Place the chosen wrap on a chopping bard (or rolling mat if you have one) cover the bottom third of the sheet with rice to from left to right. Pressing down about 1cm thick. Place mushroom son top of the rice then the julienned veggies, scatter over kimchi and leaves and avocado are lovely in here if you have them.

Carefully fold and wet the back edge with a little tamari so when you get there everything sticks together.

Cut into 8 pieces and serve with your chilli sauce.



To make a one litre jar.  Dissolve 2 tbsp salt in 2 cups water. In a food processer roughly chop 4 cups chopped chilis with three cloves peeled garlic. 

Put the brine and chilli mix into a jar. It should be full to the top. Close with a swing top lid and leave to ferment for at least 5 days. Shake a little each day


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