Raw Vegetable Nori Rolls | Real Raw Food Recipes

Like with other raw recipes, when making raw vegetable nori rolls, exact quantities aren’t that important, nor are the actual vegetables used. For these raw vegetable nori rolls, just use whatever vegetables and paste you have at hand or prefer.

Ingredients:

2 or 4 nori sheets (raw)
1 – 1 1/2 cups of raw vegetables, chopped julienne. Avoid watery vegetables like tomatoes.
2 tablespoons of paste
2 tablespoons of tamari (optional)

Raw Vegetable Suggestions

carrot
green onion
avocado
cucumber (don’t use the middle as this part is watery)
salad greens e.g. spinach or beet greens (leave leaves whole)
sweet bell pepper
mushroom
sprouts e.g. alfalfa, broccoli

Paste Suggestions

tahini (raw)
mild miso (unpasturised)
tahini and mild miso
spicy thai paste

Directions:

Place 2 nori rolls (shiny side down) side by side. Because the raw nori sheets are fragile some people prefer to double them up, in which case lay another nori sheet on top of the other two nori sheets.
On one 3rd of the nori sheets add your vegetables. If you have leaves, start with those first. Lay them out evenly.
On the opposite end of nori roll spread your paste about 1cm from the edge.
Starting at the vegetable end, firmly roll the nori sheet up to the end. Using the paste to stick the roll together.
Using a knife cut each nori sheet into 6 nori rolls. Be gentle, as you don’t want to squash the nori rools. I find a bread knife works best.
Serve with tamari soy sauce

Servings:

12 nori rolls, serves 1 person

Notes:

You could use a sushi mat to roll up the vegetable nori rolls if you have one. I don’t, so just lay the nori sheets out on a large chopping board and roll by hand.
Rolling the nori sheets is tricky, but the more you do it the better you’ll get.
To create the raw vegetable nori rolls shown in the image above I used 4 nori sheets, 8 small red beet greens, 3 small hairloom carrots, 1 mini cucumber, 2 green onions, 1/3 red pepper and 2 tablespoons miso.
My favorite raw vegetable nori rolls are made with 2 nori sheets, 12 spinach leaves, 3 small hairloom carrots, 1 mini cucumber, 2 green onions, 1/3 red pepper, 1/4 avocado, 1 tablespoon miso, 1 tablespoon tahini.
I prefer to just use the nori sheets single as I find raw nori to be a bit chewy. However, I did double up the nori sheets for the vegetable nori rolls this time, as I’m trying to eat more seaweed.