Monday, October 1, 2012

Saffron Yellow Rice Nori Rolls

If you've been intimidated by making your own nori rolls, don't be! It's really not difficult, If I can do it so can you. This is only the second time I've made these and I'm still experimenting with different ingredients. 

I chose saffron rice to change up the flavor a bit and because I am trying to include different herbs and spices in my food. This time I'm using sesame seeds but on the last recipe I used chia seeds instead. You can add what you have on hand or leave that out completely.

For the inside, I'm using kiwi, avocado, and carrots, all thinly sliced. You can mix this up as well. Some ideas include cucumber, cabbage, pineapple, tempeh, tofu, asparagus, or anything else you like. 

The nori (seaweed) itself is full of health benefits and as soon as you heat it or put some warm rice on it, you'll realize why Asian restaurants smell the way they do! You can read more about the health benefits of nori here

This is what you'll need:

This made two rolls.

  •  2 sheets of nori
  • 1 avocado (thinly sliced)
  • 1 carrot (thinly sliced)
  • 1 kiwi (thinly sliced)
  • 1 package of saffron rice (5 oz) 
  • Sesame seeds (1 to 2 Tablespoons)
  • Rice vinegar (2 Tablespoons)
  • Aluminum foil or a bamboo mat for rolling

1.    First put your rice on to cook. Follow the directions on the package. (I left out the butter)

2.    When you're waiting for the rice to cook, get your vegetables chopped.(I could've gotten those avocados a little thinner.) 

3.    When the rice is done, transfer it to a bowl and allow it to cool down for a little while. (some recipes say to let it cool completely but I'm not that patient)

4.    Once its cooled down, pour in 2 Tbsp of rice vinegar and mixed thoroughly.

5.    Lay a sheet of nori, shiny side down on a piece of aluminum foil and spread the rice over it. Leave 1/2 to 1/4 of an inch without rice to help seal the roll. (some people put a paste such as wasabi on this part, I found it does fine without it but I'm sure that would add extra flavor)

6.   Spread your vegetables out in the center and sprinkle with the sesame seeds.

7.   Roll the nori by starting with the side closest to you, pull up the foil and fold over to the end of the vegetables and pull under slightly. I wish I could've photographed this part but I didn't have a helper. I've read that rolling the nori can be the most difficult part but I didn't have any issues using the aluminum foil.

Here is the finished product with soy sauce for dipping!

8.    Cut the roll into slices about 1/2 inch thick. If you don't plan on eating it right away you can keep it rolled and put in the fridge for a few days.You can also eat it without cutting it if you like it as much as I do! Use your favorite sauce, I've got soy sauce pictured because it is a popular choice but you can use whatever you like.

9.    Enjoy!

Thanks for visiting! Your comments are welcome!


  1. I love this idea!!! I tried my hand at making sushi a few weeks ago. I liked it, Mike, not so much. lol
    Too much seaweed for him, He's used to eating his sushi inside out.
    I used typical California roll ingredients.... Crab, seedless cucumber, avacado and cream cheese. I served 'em with some eel sauce I found at world market and they were awesome!!!