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Sesamayo

SNOGMERAW's picture
Kates shows to prepare little nori rolls in her show Kates raw kitchen 1.
Ingredients
  Sesame seeds 1 Cup (16 tbs) (Soaked 2-4 Hours)
  Lemon 1
  Garlic 1 Clove (5 gm)
  Parsley 1 Cup (16 tbs)
  Celery sticks 4
  Raw honey 1 Teaspoon
  Miso 1 Teaspoon
  Olive oil 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Greener grass paste 1 Tablespoon
  Umeboshi paste 1 Tablespoon
Directions

Sesamayo:
Soak the seeds for a short while first, to increase their nutritional value and make them easier to digest. Juice the lemon, peel the garlic, and chop the parsley and celery into pieces small enough to fit comfortably in your blender. Put every single ingredient in the blender at once and blend for a minute until creamy. Stored in the fridge, this will keep for up to one week.

Nori Rolls:
Blend all the pastes together. Put the paste at the center of the nori sheet. Roll over the nori sheet and cut the roll into smaller pieces. Put them inside the dehydrator.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Japanese
Course: 
Appetizer
Taste: 
Savory
Method: 
Blending
Dish: 
Roll
Ingredient: 
Sesame Seed
Servings: 
2
Subtitle: 
Japanese Nori Rolls
Classic, comforting Nori rolls are an indispensable part of all Japanese meals. Kate Magic tells you how to wrap these yummy, sticky rolls to perfection using the best and fresh raw ingredients. Serve it with a dash of wasabi and pickled ginger and you have a yummy homemade Japanese treat ready.

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1 Comment

Indzz's picture
hey..interesting recipe..i have never tasted your stuffing so i have no clue how the nori rolls will taste..so will give it a try and see..by the way..the volume on your video is really low and you need to zoom the camera out a little..thanks for the recipe btw..