“Hi I’m Lucy and I’m 15. I love steamed greens and broccoli. I love sprouts and tabouleh.” I like when my mom makes green rolls or nori rolls with greens!”
Watercress rolls by Aveline Kushi
2 Bunches watercress
3Sheets nor I
3Tablespoons tamari soy sauce
3 Tablespoons spring water
1/2Teaspoon grated fresh ginger
Wash the watercress very well. Put about 1/2 inch of water in a pot and bring it to a boil. Dip one-forth of the watercress at a time in the bubbling water for 30 to40 seconds,moving it around several times to cook it evenly. Remove the watercress,drain,and let it cool. Toast the nor I. Divide the watercress into three egual portions. Place the watercress on top of each of the sheets of norinori and roll up tightly into a cylinder. Slice each cylinder in half. Then slice each half into 3to4 equal bite-sized rolls. Place rolls on their sides so that the bright green shows and arrange them on a plate or serving platter. Make a dip or sauce by mixing the tamari,water and ginger together. Dip the watercress rolls into the sauce when eating.