3 years ago
Pumpkinseed Pâté-Filled Nori “Cigars”

This is the other “nori cigar” recipe mentioned in the previous post.

Pumpkinseed Pâté-Filled Nori “Cigars”

from Diet, Dessert and Dogs (http://dietdessertndogs.com)

These are my take on the filled nori cigars that Gena and I sampled at Bonobos.  The pumpkinseed filling, as I remembered it, was tangy with lemon, with just a hint of fresh parsley.  If you have a sushi mat, you can probably make them much thinner than mine (as they were meant to be), but even if they’re a bit thick, they’re still delightful.  I’d also recommend allowing the cigars to sit for at least 30 minutes in the refrigerator, uncovered, to allow the nori sheet to firm up a bit for easier slicing.

1/2 cup (70 g) raw pumpkin seeds

1 clove garlic, minced

2 tsp (10 ml) light miso

2 Tbsp (30 ml) raw cashews

1 Tbsp (15 ml) fresh lemon juice

1 Tbsp (15 ml) coarsely chopped fresh parsley

1 tsp (5 ml) finely ground flax seeds

salt and pepper to taste

2 nori sheets (for sushi)

In a medium-sized bowl, cover the pumpkin seeds with water.  Allow to soak at room temperature for at least 2 hours, up to overnight.  Drain well.

Place the seeds and remaining ingredients in a food processor and process until you have a thick paste.  Add water only if necessary to create a spreadable pâté; you don’t want it too watery (a mistake I made with my filling), or the rolls will be too thick.

Place one nori sheet on a cutting board or clean countertop and spread with half the filling, leaving a 1/2 inch (1 cm) border on both longer sides and one shorter side.  Starting with the short side with no border next to you, roll toward the other short side as tightly as you can.  When you reach the edge, moisten it with water and seal across the “cigar,” then twist each end to seal those as well.  Repeate with second nori sheet and filling.  Cut into 8-10 pieces each.  Makes 2-3 servings.  Best served fresh.

(Source: dietdessertndogs.com)

  1. rawrightnow posted this


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