A few days ago I was leafing through a favorite cookbook, Passionate Vegetarian, written by my friend Crescent Dragonwagon. On page 40 I discovered an irresistible recipe for preparing Nori rolls. Intrigued by all the possible fillings Crescent suggested, I felt an intense craving for those distinctly Japanese flavors and away I went in search of the ingredients.
Among these are some origami-paper-thin sheets made of seaweed (called Nori). On these sheets a layer of sushi rice is spread together with vegetables such as avocado, carrots or mushrooms. The nori is next rolled into a cylinder shape with the assistance of a small bamboo mat, and cut into bite-size pieces.
Still following Crescent’s recipe, I served the Nori rolls with wasabi paste and pickled ginger, and as an added touch, I complemented the table place-settings with folded chopstick rests (diagrams found in the book Home Decorating with Origami, by Tomoko Fuse, page 64).
All in all, my effort turned out quite well. Not one piece of Nori rolls remained!