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Nori Rolls

Cucumber Rolls
Makes approximately 24 pieces
Equipment:  Mandoline, cutting board, saladacco, peeler, sharp knife
Simple: sharp knife, veggie peeler and cutting board 

more nori rollsThese light rolls are wrapped with thinly sliced cucumber instead of nori.  A sharp knife and a steady hand are necessary for neat cucumber rolls.  Serve with red sesame dipping sauce or white ginger dipping sauce.
4 large cucumbers
4 carrots
2 avocados
2 cups thinly sliced red bell pepper
2 green onions, thinly sliced
sprouts:  sunflower are prettiest, or alfalfa sprouts
8 sprigs fresh parsley
12-18 toothpicks

Peel the cucumbers and cut off the ends.  Cut the cucumbers in half across the seeds.  Using a sharp knife, carve a thin “sheet” of cucumber, rotating the cucumber against the blade of the knife.  Create an uninterrupted piece, stopping only when you reach the seeds.  Repeat with the other cucumbers.  Set aside.
Peel the carrots.  Thread carrot with a saladacco or peel to the core with a peeler to create delicate ribbons.  Cut the avocado in half.  Chop the blade of a chef’s knife into the avocado pit.  Twist the knife to neatly extract the pit.  Cut into slices while still in the skin.  Scoop out the slices with a spoon or peel away the skin. 
Lay the cucumber sheets on a cutting board.  Place avocado slices across the bottom of each cucumber sheet.  Lay a bunch of carrot, red pepper, and green onion across the avocado slices.  Top with a sprig of fresh parsley.  Fold the close end of the cucumber sheet over the vegetables and tuck the edge under.  Gently roll the cucumber skin closed.  Pierce the roll with evenly spaced toothpicks to hold together for cutting.  With a sharp serrated knife, cut the cucumber roll between the toothpicks.  From Living Cuisine, by Renee Loux Underkoffler

White Ginger Dipping Sauce
Makes 2 cups
Equipment:  Blender

This light dipping sauce is great with any sushi roll.
6 tablespoons white miso
4 tablespoons shredded or finely minced ginger
2 lemons, juiced
2 oranges, juiced
4 tablespoons umeboshi plum vinegar
2 tablespoons agave syrup (or other sweetener)
4-8 tablespoons water as necessary to thin
Sesame seeds or minced green onions for garnish (optional)

Blend all of the ingredients together until smooth.  For a thinner sauce, add a few tablespoons of water.  Serve in dipping bowls and garnish, if desired, with sesame seeds or minced green onion.  From Living Cuisine, by Renee Loux Underkoffler


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