Great Eastern Sun, Emerald Cove, Organic Pacific Sushi Nori, 50 Sheets, 4.4 oz (125 g)
구매 수량 2+할인 5%
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- Now Certified Organic
- Premium Quality, Pre-Toasted, Ready-To-Use Dried Seaweed/Porphyra Yezoensis
- Silver Grade
- USDA Organic
- An Edible Ocean Plant
- Certified Kosher by Star-K Certification Agency
- Certified Organic by Quality Assurance International
- Nori is a Fat-Free Food
- Nori is a Sodium-Free Food
Of the scores of kinds of seaweeds consumed around the world, nori is the overwhelming favorite. Although originally gathered wild, nori has been cultivated in Japan since the 1700's, and today more than 300,000 tons of fresh nori are harvested annually from farms in coastal Japan, Korea, and North China. Nets of woven rope are suspended below the surface of the ocean in quiet bays, and, during the cold months of winter, the nori slowly grows to cover the entire net. From December to February, the nori is hand-harvested, washed, and placed in frames to dry into paper-like sheets. This low-temperature, slow drying is essential to retain the nutrients. Emerald Cove Organic Pacific Sushi Nori is guaranteed Silver Grade, the highest grade for everyday use in Japan and the highest grade available in the North American natural food industry. The fine texture and pliable sheets produce exceptionally smooth and delicious rolls of nori-maki sushi. Each sheet is pre-toasted to a beautiful, brilliant golden-green. You'll marvel at the clean, sweet taste of this king of edible sea vegetables.
How To Make Sushi
Yield: 10 rolls
- 10 sheets Emerald Cove Organic Pacific Sushi Nori
- 2 cups organic sushi rice
- 2 1/4 cups water
- 1/4 cup brown rice vinegar
- 1/2 Tbsp raw cane sugar
- 1/2 Tbsp salt
- A bamboo sushi rolling mat
To Prepare Rice:
Rinse and drain rice in fresh water three times or until rinse water is clear. Allow the rice to rest for about 30 minutes. Add 2 1/4 cups water and a pinch of sea salt, then bring to a boil. Cover, lower heat, and simmer rice for about 10 minutes, or until rice has absorbed almost all the water. Turn off heat and let sit for 10 minutes before removing cover. Mix sugar, salt, and vinegar and pour over rice. Stir rice thoroughly but gently with wooden fork or bamboo rice paddle. Rice is ready to use when it has cooled to room temperature (Do not refrigerate, as this will harden the rice, making it impossible to roll).
Any combination of long, thin slices of avocado, cucumber, carrot, daikon, cooked burdock root, tofu, raw sashimi-style fish, cooked shrimp, egg, chicken...whatever you wish. Garnish with umeboshi paste, Sushi Sonic Pickled Ginger, Sushi Sonic Wasabi, toasted sesame seeds, or your own favorite.
To Roll Sushi:
Place one sheet of nori on bamboo mat. Wet hands in cold, salted water to prevent rice from sticking to them. Spread rice evenly over the nori about 1/4 inch thick, covering all but a 2 inch strip along the edge farthest from you. Lay first choice of fillings in a row at the near edge and add garnish (Figure 1). Moisten the far edge of the nori with fingers dipped in water, and roll the mat firmly. Remove the mat as you go, and press the moistened edge against the roll to seal (Figure 2). Place the roll with the seam side down, moisten knife to prevent sticking, and carefully slice roll into 6 to 8 pieces (Figure 3).
To serve, pour a little shoyu or tamari in a shallow bowl and dip sushi slices in it.
This package contains a packet of moisture-absorbing material to protect the nori from dampness.
Do not eat contents of this packet.
|Serving Size: 1 Sheet (2.5 g)|
|Servings Per Container: 50|
|Amount Per Serving||%Daily Value*|
|Calories from Fat||0|
|Total Fat||0 g||0%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||1 g||0%|
|Dietary Fiber||0 g||0%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:|
|Total Fat||Less Than||65 g||80 g|
|Sat Fat||Less Than||20 g||25 g|
|Cholesterol||Less Than||300 mg||300 mg|
|Sodium||Less Than||2,400 mg||2,400 mg|
|Potassium||3,500 mg||3,500 mg|
|Total Carbohydrate||300 g||375 g|
|Dietary Fiber||25 g||30 g|
|Protein||50 g||65 g|
|Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4