Guess what I made out of Nori?
A Gingerbread House!
That was this guy – promoting a cooking class at my local grocery. He’s got Nori skills, huh?
My own Nori swagger has been in full effect, though.
Remember my Korean friend, David? David of the Korean Sweet Potato Snacks<—,
David of the beautiful photographs?
David has a loving concern about my “weight problem” and wants me to eat more rice.
(He knows rice is “complicated” for me.)
He bought me another gift! Toasted Nori. In Korea, they eat toasted nori as a vessel for rice –unlike the Japanese who eat it raw with sushi.
“Maybe now you eat the the rice.” David said.
These things are seawee-d-elicious! So crispy- like chips.
But then I ran out.
I wanted more! Having seen several recipes, I decided to take matters into my own hands and after a few Fails I got it down (recipe in comments).
They’re good on their own but as David says, “They’re not food, more like condiment. You fold with the rice and the kimchi.”
Well David? You’re right.
I tossed Wild and Brown rice with leftover veg and sprayed with Bragg’s liquid Aminos.
Yum…Rice. Complicated rice. (Not so complicated after all.)
And … bonus! David dropped by with a mother-load of nori and a promise to make me his secret Kimchi.
Don’t ya love David? He’s the best-est-est.
Are you reading this? Drop me a line.
- Tackle any “I can make that myself” recipes? My next challenge may be plantain chips.
- Anybody in your life encouraging you to spread your wings and explore more food options?
- Do you know how good Sea Vegetables are for you and how balancing rice can be?