11 Recipes Using Rice Paper WAY BEYOND Spring Rolls (part 1)
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Recipes in this Video
4 recipes
Ingredients
- ●2 cups cooked rice
- ●1/2 tsp salt
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 tsp black pepper
- ●1 tbsp olive oil
Instructions
- 1Preheat your oven to 375°F (190°C).
- 2In a mixing bowl, combine the cooked rice, salt, garlic powder, onion powder, and black pepper.
- 3Add the olive oil to the mixture and stir until the rice is evenly coated.
- 4Spread the rice mixture onto a baking sheet lined with parchment paper in a thin, even layer.
- 5Bake in the preheated oven for 20-25 minutes, or until the rice chips are golden and crispy.
- 6Remove from the oven and let cool for a few minutes before breaking into chips.
- 7Serve as a snack or with your favorite dip.
Equipment
mixing bowlbaking sheetparchment paperspatula
pescatarian
Ingredients
- ●4 salmon fillets (about 6 oz each)
- ●8 rice paper wrappers
- ●1 cup thinly sliced vegetables (carrots, bell peppers, zucchini)
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 tsp ginger, grated
- ●1 clove garlic, minced
- ●Fresh herbs (cilantro, basil, or mint) for garnish
- ●Salt and pepper to taste
Instructions
- 1Prepare the vegetables by slicing them thinly and set aside.
- 2In a small bowl, mix together the soy sauce, sesame oil, ginger, garlic, salt, and pepper to create a marinade.
- 3Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for about 15-20 minutes.
- 4While the salmon is marinating, prepare a large bowl of warm water for soaking the rice paper wrappers.
- 5Soak one rice paper wrapper in the warm water for about 10-15 seconds until it becomes pliable. Remove and lay it flat on a clean surface.
- 6Place a few slices of the marinated salmon and a handful of the sliced vegetables in the center of the rice paper wrapper.
- 7Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom to the top. Repeat with the remaining wrappers and filling.
- 8Prepare a steamer basket lined with parchment paper or cabbage leaves to prevent sticking. Place the rolls in the steamer basket, making sure they are not touching each other.
- 9Steam the rolls for about 10-12 minutes until the salmon is cooked through and the rice paper is translucent.
- 10Remove from the steamer and let cool slightly. Garnish with fresh herbs before serving.
Equipment
Steamer basketShallow dishLarge bowlClean surface for rolling
Maki sushi, originating from Japan, is a beloved form of sushi that features vinegared rice wrapped around various fillings, often including raw fish and vegetables. Traditionally enjoyed as a casual meal, it has become a popular dish worldwide, celebrated for its versatility and the artistry involved in its preparation. Today, variations abound, with ingredients ranging from traditional seafood to creative combinations like tempura or vegetarian options.
Ingredients
- ●sushi rice
- ●nori
- ●raw fish
- ●cucumber
- ●avocado
- ●soy sauce
- ●wasabi
- ●pickled ginger
- ●sesame seeds
- ●salt
- ●sugar
- ●rice vinegar
- ●scallions
- ●cream cheese
- ●carrots
- ●mayo
- ●tempura flakes
Instructions
- 1Rinse sushi rice under cold water until water runs clear.
- 2Cook sushi rice according to package instructions, then let cool slightly.
- 3Mix rice vinegar, sugar, and salt in a small bowl until dissolved.
- 4Fold the vinegar mixture into the cooled rice gently with a spatula.
- 5Lay a sheet of nori on a bamboo sushi mat, shiny side down.
- 6Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
- 7Place your choice of fillings (fish, cucumber, avocado) in a line across the center of the rice.
- 8Using the mat, roll the sushi away from you, pressing gently but firmly to shape it.
- 9Seal the edge of the nori with a little water to hold it together.
- 10Slice the roll into 6-8 pieces with a sharp knife, wiping the blade between cuts.
- 11Serve with soy sauce, wasabi, and pickled ginger on the side.
Ingredient Alternatives
raw fish
Healthier: cooked shrimp
Cheaper: canned tuna
Canned tuna is more accessible and budget-friendly.
sushi rice
Healthier: brown rice
Cheaper: white rice
Brown rice adds fiber and nutrients.
nori
Cheaper: seaweed snacks
Seaweed snacks are often cheaper and can be used for rolls.
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Tamari is gluten-free and often similarly priced.
Techniques
rollingmixingslicing
Equipment
bamboo sushi matsharp kniferice cookermixing bowl
🌶️🌶️🌶️Lowfishsoywheat
Also Known As
MakizushiRoll Sushi
vegandairy-freeegg-freegluten-freenut-free
Ingredients
- ●1 cup shredded coconut
- ●1/2 cup cocoa powder
- ●1/2 cup honey or maple syrup
- ●1/4 cup coconut oil, melted
- ●1 tsp vanilla extract
- ●1/4 tsp salt
- ●1/2 cup crushed nuts (optional)
Instructions
- 1In a mixing bowl, combine shredded coconut, cocoa powder, honey (or maple syrup), melted coconut oil, vanilla extract, and salt.
- 2Mix the ingredients until well combined and a sticky dough forms.
- 3If using, fold in the crushed nuts for added texture.
- 4Lay a piece of parchment paper on a flat surface.
- 5Transfer the mixture onto the parchment paper and shape it into a log, about 2 inches in diameter.
- 6Wrap the log tightly in the parchment paper and refrigerate for at least 1 hour to firm up.
- 7Once firm, remove from the refrigerator and unwrap the log.
- 8Slice the roll into 1/2 inch thick pieces.
- 9Serve immediately or store in an airtight container in the refrigerator.
Equipment
mixing bowlparchment paperrefrigerator
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