Collard Green Maki with Sesame Dipping Sauce
Simple, delicious and super nutritious handrolls are a great appetizer or cocktail party dish. Enjoy!
INGREDIENTS FOR DIPPING SAUCE
3 tablespoons organic tamari (or soy sauce)
1 teaspoon grated fresh ginger
1 teaspoon toasted sesame oil
1 teaspoon rice vinegar
1 teaspoon toasted sesame seeds
INGREDIENTS FOR HANDROLL
1 cup uncooked short-grain brown rice
2 cups water
1 2-inch piece of kombu
6 large collard greens
1 large leek, halved length-wise and cut crosswise into ½ inch half-moons
2 cups thinly slice shiitake mushroom caps
1 tablespoon extra-virgin olive oil (EVOO)
1 tablespoon tamari (or soy sauce)
1 cup julienned carrots
1 cup julienned daikon radish
1 avocado, peeled, pitted and sliced
PREPARATION
In a small bowl, whisk together all dipping sauce ingredients and set aside.
Place rice, water and kombu in medium pot or rice cooker, and cook rice according to instructions.
When rice is cooked, remove from heat to cool and discard kombu without squeezing.
In a medium pot, bring 3-inches of water to a boil.
Turn off heat and, one at a time, hold the collard leaves by the stems, submerge leaves in water for 3-5 seconds each (or until just bright green). Repeat with each green until all greens are lightly blanched and set aside.
In a large skillet over medium heat, sauté leek and shiitakes in EVOO until soft, about 5 minutes.
Add tamari and stir. If ingredients stick, deglaze pan with 1 tablespoon of water as needed.
Place one collared green on a cutting board shiny side down; spread a heaping tablespoon of rice crosswise across the widest part of the leaf, leaving 1-inch clean along each edge.
Top with a small scoop of mushroom mixture and then top with carrots, daikon and a piece of avocado.
Fold insides of collard leaf and roll, starting at the end with the rice and vegetables to form a log.
Continue with remaining ingredients until everything is used up.
Cut rolls in half and serve with dipping sauce.
