That's a tight roll
Sequels are rarely better than the original but this may be an exception to the rule… well at least this video is shorter. I actually get my roll on. I ended up making a ridiculous amount of filling for these nori sticks. I rolled for about an hour and had only gone through a third of the mix. I recorded this towards the end once I had figured out this advanced rolling technique. If you’re going to roll nori sticks, invite some friends over and make a party of it. No sense in rolling alone. I’ll post my recipe for goji beer and then you got no excuses not to Rawk and Roll.
Just when you thought it was safe to go back in the kitchen, I’ve done and gone it again… ? Yes, I’ve been huffing rejuvalac. Not really. I made some tasty ginger almond nori roll ups last week and now the video is edited and ready for viewing.
The recipe I made on the video was a double batch which is a cruel thing to do to yourself if you’re on your own when it comes time to roll. My prayers weren’t answered and a bunch of escaped Cuban cigar rollers did not show up to help out. And none of the high school kids in the neighborhood were willing to roll up what I had to offer… Below is a half version of the recipe on made on camera.
Happy rolling and Keep It Live!
Nori Almond Sticks
1 C almond (soaked)
1/2 C sunflower seed (soaked)
1/4 pumpkin seeds
1/4 C sts water
1 T ACV
1 t turmeric
¼ t ground black pepper
2 T ground chia seed
1 clove garlic, pressed
1 pinch cayenne
10 Nori sheets – cut in half across the grain
2 T lemon juice (to moisten nori)
Process the above ingredients into a thick paste. Spread a bead of paste on the cut nori sheets and roll. Moisten the edge of the nori and seal it. Dehydrate at 125 for 3 hours then lower to 115 and continue dehydrating until completely dry. 10-12 hours. Nori sticks can be cut in half after dehydrating.