Sri Lankan Seaweed Stuffed Rice Rolls

Ingredients

In this Sri Lankan adaptation, we infuse the traditional Japanese Wakame Gunkan Maki with the bold flavors of Sri Lankan cuisine. We replace the traditional sushi rice with fragrant Sri Lankan rice, which adds a subtle sweetness to the dish. The filling is enhanced with Sri Lankan spices such as curry powder, turmeric, and cumin, giving it a unique and aromatic twist. Additionally, we incorporate Sri Lankan vegetables like carrots, bell peppers, and onions to add a burst of color and freshness to the rolls. We alse have the original recipe for Wakame gunkan maki, so you can check it out.

• 10 sheets of dried seaweed (wakame) 10 sheets of dried seaweed (wakame)
• 2 cups (400g) Sri Lankan rice 2 cups (400g) Sri Lankan rice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 carrot, julienned 1 carrot, julienned
• 1 bell pepper, julienned 1 bell pepper, julienned
• 1 teaspoon curry powder 1 teaspoon curry powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• Salt, to taste Salt, to taste
• 2 tablespoons coconut milk 2 tablespoons coconut milk
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 1g
• Carbohydrates (total, sugars): 50g, 3g
• Protein: 5g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Cook the Sri Lankan rice according to package instructions and set aside to cool.
2. 2.
   In a pan, heat vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the julienned carrot and bell pepper to the pan and cook for 2-3 minutes until slightly tender.
4. 4.
   Sprinkle curry powder, turmeric powder, cumin powder, and salt over the vegetables. Stir well to coat the vegetables with the spices.
5. 5.
   Add the cooked Sri Lankan rice to the pan and mix thoroughly with the vegetables and spices.
6. 6.
   Pour in the coconut milk and stir until well combined. Remove from heat and let the mixture cool.
7. 7.
   Take a sheet of dried seaweed and place it on a clean surface. Spoon a small amount of the rice and vegetable mixture onto the seaweed.
8. 8.
   Roll the seaweed tightly around the filling, forming a cylindrical shape. Repeat with the remaining seaweed sheets and filling.
9. 9.
   Using a sharp knife, slice the rolls into bite-sized pieces.
10. 10.
    Garnish with fresh cilantro leaves and serve.

Treat your ingredients with care...

• Seaweed — Make sure to soak the dried seaweed sheets in water for a few minutes before using them. This will soften them and make them easier to roll.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili powder or finely chopped green chilies to the vegetable mixture.
• For added crunch, you can include some finely chopped cashew nuts or roasted peanuts in the filling.
• Experiment with different vegetables such as cabbage, beans, or spinach to customize the filling according to your taste.
• Serve the rolls with a side of spicy Sri Lankan chutney for an extra kick of flavor.
• To make the rolls more visually appealing, you can sprinkle some toasted sesame seeds on top before serving.

Serving advice

Serve the Sri Lankan Seaweed Stuffed Rice Rolls as an appetizer or a light lunch. Arrange them on a platter and garnish with fresh cilantro leaves for an attractive presentation. Pair them with a refreshing Sri Lankan drink, such as a glass of chilled king coconut water, to complement the flavors.

Presentation advice

Arrange the sliced rolls on a rectangular serving dish, placing them close together to create an appealing visual display. Garnish with sprigs of fresh cilantro and sprinkle some toasted sesame seeds on top for an added touch of elegance.