Vegetable Nori Rolls
(click on image to enlarge)
Serves 2-4
Before switching to a raw, vegan diet, I was a huge fan of sushi. This roll has become a weekly staple, served with Braggs for dipping. Based on a recipe found in RAWVolution (the orignal called for daikon and a different kind of sprouts, but I was having trouble finding daikon and the sprouts so I came up with this variation).
Ingredients
- 4 sheets raw nori
- 4 collard green or romaine lettuce leaves
- 1½ cups carrot, shredded
- 1 avocado, thinly sliced
- 8 scallions, green parts only
- 3½ cups bean sprouts
- ¼ cucumber, seeded and cut lengthwise into 4 long, thin slices
- 1 red bell pepper, seeded and thinly sliced
Preparation
- Place a nori sheet flat onto a sushi rolling mat or cutting board.
- Put one of your lettuce leaves on the nori sheet, covering the half of the sheet that is nearest you.
- Place the ingredients about a half inch from the edge of the sheet in a narrow pile.
- Fold the nori sheet over the ingredients and begin to roll the sheet away from you. Make the roll as tight as possible for easier cutting and eating.
- Seal the end of the nori sheet by dabbing the edge with water, Braggs or Nama Shoyu.
- Cut the roll with a slightly angled cut at the center.
- Repeat with the remaining nori sheets.
Comments
ray writes: (October 31, 2006)
Not only is this delicious, and satisfies my cravings for sushi, but it’s really good to have in my diet. My nutritionist definitely recommended the nori because it’s high in iodine, and like many folks, I’m deficient in iodine. So I try to have these every chance I get.
Tip: Have some wasabi with the Braggs, for an even more sushi-like flavor!
kandace writes: (November 29, 2006)
You can also use a large lettuce leaf to make roll-ups!
RowanC writes: (January 21, 2007)
Yes, but then you don’t get the benefit of the seaweed/iodine.
Theresa writes: (March 02, 2007)
I made them with the nori.Yes! I read it wrong and used a whole cucumber instead of 1/4 but it was soooo good that way. Made twice as many. I could eat these every day!
juleskess writes: (April 09, 2007)
Alfalfa sprouts make an excellent rice substitute in nori rolls. Fills them out, makes it easy to roll etc.
rawstiles writes: (April 11, 2007)
Cilantro is great on it too!
kira writes: (April 30, 2007)
i finally made this, YUM! the kids loved it- I loved it! my husband gave it a weird look with a that’s different but then ate the whole thing I gave him so he must have liked it… we made it with sprouts, carrots, cucumber, green onion, avocado, tomato… it was so good.
Jordan writes: (June 12, 2007)
What a great presenation, I can’t wait until I can figure out how to make these
kristina writes: (July 05, 2007)
I took this on a picnic (slice the roll right before serving) with a Braggs/wasabi dip & it was great. Made a lot more than 4 rolls, though. I added a very thin slice – like a peeling – of ginger to each. A friend suggests using sprouted wild rice instead of bean sprouts – haven’t tried it yet. I really need to refresh my rolling skills! :)
issy writes: (August 02, 2007)
I too am a HUGE sushi fan – this will definitely fix my cravings :) wonderful presentation!
nanamensah writes: (September 13, 2007)
try pulsing a peeled jicama in the food processor til it looks like rice. Let some of the moisture drain out of it on a towel. It doesn’t stick quite as well as sushi rice, but it really does the trick!
kandace writes: (December 05, 2007)
If this recipe sounds delicious, you might also enjoy this sushi thread in the forums.
numptellie13 writes: (January 17, 2008)
I hate to be the bearer of bad news but i heard, for us vegans out there, that nori is full of fish/shellfish remains as when bits are drag up when it is harvested and they don’t bother to take it out.
MontRAWal writes: (January 23, 2008)
I made raw sushi last week without a recipe and had problems rolling so I searches the web and found a recipe called for a not paste to spread on half the sheet and to seal the nori.I lost the link but it was mainly pine nuts ( i used almonds and walnuts and sunflower seeds and a little lemon or apple cider vinegar 1 teaspoon garlink 1 of ginger and a little raw soy sauce.In the FP to a spreadable texture. It was simply the best sushi I ever had! Hope I find the link again but I listed the main ingredients here…Try it and tell me what you think!
MontRAWal writes: (January 23, 2008)
Sorry for all the grammatical errors. I should of re-read :-)
zack writes: (March 03, 2008)
i ground up some fresh horseradish and put it in the shoyu/braggs. it was amazing
zack writes: (March 03, 2008)
also for the filling i sort of just ground up some carrots, celery, red pepper, shoyu, and daikon till it was sort of ricey consistency. it was actually really good.
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