Copyright John Paul Urizar
www.johnpaulurizar.com.au
Think quince paste. A sweet condiment served with cheese. As quince paste is to the Italians, nori jam is to the Japanese. Traditionally made with sugar, I've come up with an adulterated healthier version that is used in the recipe below but can also be served as a condiment to numerous other dishes.
For a very easy and healthy kids snack, serve sushi rice with chopped cucumber, carrot and avocado and teaspoon of nori jam.
Shred the nori into very small strips (1cm x 0.3cm) . Heat the rice syrup gently in a small pan. Add the soy sauce and dashi and stir until well combined. Drop the nori into the pan and stir continuously until it turns into a thick sticky gooey mass. Remove from the heat and set aside to cool. Store in an airtight container in the fridge.
Note: Nori is seaweed used mainly in sushi and nori rolls. The Japanese have relied on sea vegetables and fish as a mainstay of their diet for 1500 years. Nori is purchased in flat sheets, dried and roasted and available from Asian grocers and health food stores.
Makes 1 servings (serve = 1 jar)
| Prep Time: | 5 mins |
| Cooking Time: | 15 mins |
| Ready in: | 20 mins |
Suitable for: |
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| Sauce/Condiment | |
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