Veggie Nori Rolls

Monday, May 9, 2011

Want something easy, how quick, and how TASTY!! Seriously--I can NOT believe how good this is! And yet it's so simple! It's best made ahead and brought to work for lunch (or just eaten later on). Allowing it to sit for a bit softens the nori sheet as it absorbs some of the liquid from the filling.


  • 1 sheet nori (seaweed like the kind used in sushi)
  • 1/2 avocado
  • 1/2 carrot, julienned (sliced very thin in strips)
  • red bell pepper, sliced thinly in strips
  • bit of tahini
  • sprouts (optional)
  • soy sauce or tamari
  • baby spinach, sliced thinly


This is best made ahead, to allow the nori to soften.

Also, try to resist putting a lot of each ingredient, unil you know how much you can get away with and still roll! lol You can always add more if you still have room.

1. Place I sheet of nori on a flat, dry surface.

2. Smear some tahini on the bottom 1/4 of the sheet (the part closest to you). It should be horizontal so you can roll it when the time comes. At the opposite end, smear some more tahini, just enough to "glue" it when you roll.

3. Slice the half avocado into strips. You can do this while it's still in the skin if you like, just be careful not to slice through the avocado's skin into your hand! Place them on top of the tahini closest to you.

4. Place the carrots and peppers over top of the avocado.

5. Place the sprouts on top of the carrots and peppers, if using. You can use bean sprouts, but alfalfa, brocolli, onion sprouts etc will make it way tastier.

6. Place the spinach on top of the sprouts.

7. Carefully left the edge of the nori closest to you. Roll away from yourself, rolling it firmly, so that it will hold together. When you roll it to the line of tahini, make sure the edge is "sealed" to the roll.

8. Slice in half. If you prick it carefully with a knife first, it slices easier. Dip in soy/tamari sauce and enjoy!