Ani's Raw Food Essentials (65 page)

Rolling the Perfect Maki

NORI IS THE
dried dark seaweed laver that's pressed into a flat sheet and used to roll rice and fillings into Japanese maki, or rolls. It contains almost 50 percent balanced protein; that's more than sunflower seeds or lentils. It's rich in iodine, iron, zinc, and calcium. Nori has high levels of vitamins B
₁
, B
₂
, B
₃
, B
₆
, B
₁₂
, A, C, and E, the “beauty vitamins,” for building collagen and skin cells and is a low-fat food. Nori sheets are typically toasted, so you want to look for nori labeled “raw,” which can be found at most natural food stores and online. Stored in a cool, dry place, dried seaweed will keep for several years in an airtight container.

Many people use a rolling mat made from strips of bamboo, to help make tight rolls; however, a rolling mat isn't necessary. I prefer just using my hands.

Start by placing nori sheet, shiny side down, on your rolling mat or on a dry surface, such as a cutting board or countertop. Some nori is thinner than others. Sometimes I double up thinner sheets for rolling.

Next, place your fillings all the way across the bottom edge of the nori. That's the edge that's closest to you. Typically, you want to put down the driest fillings first, to create a moisture barrier so your nori won't get soggy too quickly.

Starting at the edge closest to you, use your hands or the sushi mat to roll the nori to enclose the fillings as you roll upward toward the top edge of the sheet. Roll as tightly as you can, without squeezing the fillings out the sides.

Once your maki is completely rolled up, dab a little water along the top edge of the nori sheet, using your finger, and seal the roll closed.

You can enjoy as a handheld whole maki, or use a dry, very sharp knife to slice into four to six pieces.

Love Seaweed

SEA VEGETABLES
provide a high level (38 to 50 percent) of complete protein and vitamin B
₁₂
. The chemical makeup of sea vegetables is similar to human blood, so they have a balancing, alkalizing effect on our blood. Seaweeds are known to reduce cholesterol, remove metallic and radioactive elements from the body, and prevent goiter. Seaweed also has antibiotic properties, which is why I like to use strips of nori instead of a Band-Aid on cuts.

Imaginative Nori Maki Making

THE PRECEDING
recipes are just a few of my favorites. You'll want to experiment with your own combinations to re-create some classic rolls or to invent your own. Here's a basic maki cheat sheet:

For four rolls:

I like a combination of crunchy-crisp with soft and savory, for complex textures and flavors inside each roll. Sushi “rice” is softer and quinoa is crunchier. I like to use them both, depending on the texture I'm craving.

Try using some of the recipes from the wraps and burger chapters as fillings; the mock tuna salad/salmon burger pâté (page 195), undehydrated, can be the base for a spicy tunalike roll; or try marinated mushrooms and barbecue sauce to invent a new breed of
unagi
. Add spicy Jalapeño-Lime Kream (page 134). The options are unlimited!

Here are some additional tips for tasty maki: