Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. Each week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation. We will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds.
Makes 4 servings
8 sheets of nori
1 cup Edamame Wasabi Spread (see recipe below)
8 pieces (4 ounces) of smoked wild salmon, spritzed with lime juice
1 English cucumber, thinly sliced lengthwise into 16 pieces
1 large red bell pepper, thinly sliced lengthwise into 16 pieces
2 avocados, thinly sliced length-wise into 16 pieces
24 fresh mint leaves
24 fresh cilantro leaves
Place a sheet of nori on a work surface with the rough side facing up. Carefully spread 2 tablespoons of the edamame wasabi mixture over the nori, leaving 11/2 inches bare along the bottom edge of the nori (the edge facing you) and 1/2 inch bare along the top edge. Place 1 piece of the salmon, 2 slices of cucumber, 2 slices of bell pep- per, and 2 slices of avocado about 11/2 inches from the bottom edge.Top with 3 mint leaves and 3 cilantro leaves. Starting with the bare edge, roll the nori around the fill- ings, pressing gently to make a compact roll. Moisten a finger with warm water and run it along the inside edge of the flap that remains at the top of the roll, then press the moistened edge against the roll to seal. Repeat with the remaining ingredients. Cut each roll into eight pieces using a sharp serrated knife.
Variations: For a vegetarian nori roll, substitute thinly sliced tofu for the salmon (use baked tofu for better flavor and texture).
Edamame Wasabi Spread
Makes 1 cup
1 cup fresh or frozen shelled edamame, mixed with a spritz of lime juice and a pinch of salt
1/4 cup water
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lime juice
¼ teaspoon sea salt
1 tablespoon chopped fresh cilantro or parsley
2 teaspoons wasabi powder mixed with 1 teaspoon water, or 2 teaspoons wasabi paste
1/2 teaspoon sea salt
Put all the ingredients in a food processor and process until smooth. Taste; you may want to add a squeeze of lime juice or a pinch of salt.
Variation: If you’re up for it, go the extra mile and add another 1/4 teaspoon of wasabi powder to amp up the zowie factor in this dip.
Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Leo Gong)