JiJu inspiration - Listen, leaves are falling, turning red and yellow~ Autumn nori wrap
People do love summer especially for dutch people who average only got one month sunny days every year if they are blessed. I personally prefer spring and autumn, the period that motherland changes her face and get ready to embrace the coming season. The nature is changing quietly when we are busy at complaining the lousy courses or endless workload pouring on the shoulder day by day. Once you have tea time break , look outside of the window, leaves are talking, and when they are gone, its only one month away from xmas.
For fried tofu and scallion omelette
1. salt
2. black pepper
For purple cabbage pickle
1. 1 and 1/2 Tsp salt
2. 1tsp black pepper powder
3. Half lemon juice
4. 1Tsp honey
5. 1Tsp sugar
6. 1tsp sesame oil
7. 1tsp mirin
For nori wrap
1. Mayonnaise
The idea of this nori wrap comes from last Thursday morning. Every Thursday morning is blocked for shopping in open market. It is only five minutes by bike from where I live, and this five-minute journey offers me a nice scene to feel the season change. I wanted to use nori as a canvas to capture the yellow-orange image and picture the autumn has come.
Nori wrap is a friendly concept that you can use all kinds the ingredients you like, yet, the filling I design for this special occasion is take advantage of food color also keep it healthy and light as I always dedicate to. I prepared fried tofu, scallion omelette, cucumber, smashed pumpkin and purple cabbage pickles to give a touch of autumn spirits.
Nori wrap is a friendly concept that you can use all kinds the ingredients you like, yet, the filling I design for this special occasion is take advantage of food color also keep it healthy and light as I always dedicate to. I prepared fried tofu, scallion omelette, cucumber, smashed pumpkin and purple cabbage pickles to give a touch of autumn spirits.
Ingredients:
1. 5 sheet of Nori
2. 2 cups of sushi rice
3. 2 eggs
4. 1 scallion, chopped
5. 1 block of tofu, sliced 1cm thick
6. 1/2 cucumber, stripped
7. 1 cup of smashed pumpkin (steam with ginger grind, puree)
8. Purple cabbage, stripped (as thin as possible)
Seasonings:
For sushi rice
1. 4 Tsp sushi vinegar
2. 2 Tsp sugar
3. 1 tsp olive oil
For fried tofu and scallion omelette
1. salt
2. black pepper
For purple cabbage pickle
1. 1 and 1/2 Tsp salt
2. 1tsp black pepper powder
3. Half lemon juice
4. 1Tsp honey
5. 1Tsp sugar
6. 1tsp sesame oil
7. 1tsp mirin
For nori wrap
1. Mayonnaise
Instructions:
Sushi rice
1.Cook the sushi rice with 2 cup of water and olive oil. When it is ready and still hot, pour sushi vinegar and sugar, use rice scooper gently combine the seasonings by cutting and folding rice. DO NOT OVERMIX. Cover with lid or towel on top it prevent from drying and ready to use
Fried tofu and scallion omelette
1. Heat a oil pan, fry the tofu until both sides are golden yellow. Add salt and black pepper before set on the plate.
2. Beat the eggs with scallion (green part), season with salt and black pepper
3. Use the same pan, add 1tsp extra olive oil and add white part of scallion, stir fry until it starts bubbling. Pour the egg mixture and try to stay at one side.
4. Fold the egg into half when the edge of mixture become firm. Cover the lid and cook for couple minute until it is done.
5. Strip the tofu and omelette when they cool down.
Purple cabbage pickle (prepare at least one day before hand)
1. Prepare a big bowel, mix the salt and cabbage thoroughly and give it a small massage. Put it aside for 15 mins until the liquid comes out. Wash the cabbage under running water for 2-3 times and drain it well.
2. Mix all the seasonings first and combine with cabbage. Make sure the seasonings and cabbage are properly mixed.
3. Put into fridge for overnight. (It tastes better 2-3 days after)
Sushi rice
Fried tofu and scallion omelette
3. Use the same pan, add 1tsp extra olive oil and add white part of scallion, stir fry until it starts bubbling. Pour the egg mixture and try to stay at one side.
4. Fold the egg into half when the edge of mixture become firm. Cover the lid and cook for couple minute until it is done.
5. Strip the tofu and omelette when they cool down.
Purple cabbage pickle (prepare at least one day before hand)
1. Prepare a big bowel, mix the salt and cabbage thoroughly and give it a small massage. Put it aside for 15 mins until the liquid comes out. Wash the cabbage under running water for 2-3 times and drain it well.
2. Mix all the seasonings first and combine with cabbage. Make sure the seasonings and cabbage are properly mixed.
3. Put into fridge for overnight. (It tastes better 2-3 days after)
Autumn nori wrap
1. Take a piece of saran wrap, lay one nori sheet on top of it. Place sushi rice evenly on the nori sheet. No need to be thick but enough to cover the nori sheet.
2. Lay on tofu, scallion omelette at the end of nori sheet. Squeeze mayonnaise. Continue putting on cucumber strips, smashed pumpkin and purple cabbage pickle on the top.
3.Use the saran wrap to roll the bottom edge of the nori sheet over the filling. Tuck the filling in firmly.
4. Take the nori wrap out of the saran wrap. Cut the nori wrap into half with a sharp knife. Slice into 3 pieces for each half. Wipe the knife with a damp towel every 3 slice to keep the cutting edge clean and nice.
1. Take a piece of saran wrap, lay one nori sheet on top of it. Place sushi rice evenly on the nori sheet. No need to be thick but enough to cover the nori sheet.
2. Lay on tofu, scallion omelette at the end of nori sheet. Squeeze mayonnaise. Continue putting on cucumber strips, smashed pumpkin and purple cabbage pickle on the top.
3.Use the saran wrap to roll the bottom edge of the nori sheet over the filling. Tuck the filling in firmly.
4. Take the nori wrap out of the saran wrap. Cut the nori wrap into half with a sharp knife. Slice into 3 pieces for each half. Wipe the knife with a damp towel every 3 slice to keep the cutting edge clean and nice.
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