|For the ginger and almond paste|
|6 ⅔ oz|
|1 tbsp||(0.23 oz)|
|½ tsp||(0.04 oz)|
|4 ⅓ oz|
|½ tsp||(0.09 oz)|
|60 ml||(2.1 oz)|
|For the nori rolls with vegetables|
|4 ¾ oz|
For the ginger almond paste
Soak the almonds overnight and then drain.
Grate or chop the ginger and turmeric root. Grate the carrots.
Purée the almonds, sea salt, dates, ginger, carrots, and turmeric root in a blender. Let the blender run as you slowly add the water. Continue to purée the mixture until it has the texture of a paste. It should be thick but spreadable. If necessary, add some more water (possibly up to about 80 ml).
A recipe for four servings yields about 220 g of the Ginger and Almond Paste.
For the nori rolls with vegetables
Cut the bell pepper and cucumber into very thin strips. Spiralize the jicama.
Place a nori sheet with the shiny side down on a flat dry surface in front you. The narrower side should be closest to you. Spread one-fourth of the paste onto the nori sheet, leaving about one-third of the sheet free (the third that is farthest away from you). Place one-fourth of the vegetables horizontally on the paste so that they are about 5 cm away from the edge of the sheet.
You can use either raw or toasted nori sheets.
Starting at the side closest to you with the filling, roll up tightly. Moisten the top side of the nori sheet with water and then press down to seal.
Repeat for the remaining three rolls and then let the sushi briefly rest until they take on a somewhat softer consistency. This way the flavors can meld.
Cut each roll into about 5 pieces using a clean sharp knife. If desired, serve with a little tamari.
The nori rolls can be stored overnight in the refrigerator. The ginger almond paste will keep for up to five days, which means that you could use it to make a second batch of rolls.
These raw nori rolls are easy to make. The ginger and almond paste is a very flavorful alternative to the traditional rice filling.
Jicama: These edible roots are firm, crisp, and juicy. They have a sweet flavor that is reminiscent of apples. Jicama is originally from Mexico, but today it is grown in Africa and Asia. The roots are almost completely fat-free. The seeds can also be used; however, they aren’t edible and are instead used as insecticide.
Nori: Nori are sweet-tasting, paper-thin toasted or dried edible sea vegetables. The green nori that you can buy at the grocery store to make sushi has been toasted. Most nori is produced at special cultivation sites in Japan and Korea, where it contributes considerably to the economy. It is important to eat nori in moderation as it can contain a comparatively high amount of iodine.
Iodine and seaweed: It is important to always check how much iodine seaweed contains. Iodine is an essential trace element that is usually present in the form of iodide and is essential for the production of thyroid hormones. A lack of iodide can lead to hypothyroidism, and conversely consuming too much can burden the thyroid and be harmful to your health. The amount of iodine contained in seaweed varies depending on the type, harvest time, habitat, and processing methods used.
Storage: The nori rolls can be stored overnight in the refrigerator. The ginger almond paste will keep for up to five days, which means that you could use it to make a second batch of rolls.
Peeling jicama: You can use a potato peeler to peel the jicama, but you should make sure to remove all of the skin because it isn’t edible and can cause abdominal pain.
Turmeric stains: If you are using fresh turmeric root, you should wear gloves as turmeric can stain your hands. It can also stain light-colored kitchen appliances.
Zucchini: Instead of jicama, it also works well to use zucchini.
Ground ginger: If you don’t have fresh ginger, you can use ground ginger (½ teaspoon for 4 servings). However, fresh ginger is always preferable.
Filling: If you are preparing this dish for guests and will be using larger amounts of ingredients, it is nice to be a bit creative. Mushrooms (shiitake or oyster mushrooms) or green asparagus are nice additions.