Nori Rolls with Vegetables (Printable version)

Crisp vegetables and creamy avocado wrapped in toasted nori sheets for a fresh, healthy handheld delight.

# Ingredients list:

→ Vegetables

01 - 1 medium cucumber, julienned
02 - 1 ripe avocado, sliced
03 - 1 cup mixed sprouts (alfalfa, radish, or broccoli)
04 - 1 medium carrot, julienned
05 - 1 small red bell pepper, julienned

→ Base and Seasonings

06 - 8 sheets nori (roasted seaweed)
07 - 2 cups cooked sushi rice, optional
08 - 2 tablespoons rice vinegar
09 - 1 tablespoon toasted sesame seeds
10 - Soy sauce or tamari for dipping
11 - Pickled ginger and wasabi for serving, optional

# Steps:

01 - If using sushi rice, combine cooked rice with rice vinegar and allow to cool to room temperature.
02 - Place nori sheet with shiny side facing down on bamboo sushi mat or clean kitchen towel.
03 - Spread thin layer of rice over lower third of nori, leaving 0.75 inch border at top edge.
04 - Layer cucumber, avocado, sprouts, carrot, and bell pepper in line across rice. Sprinkle with sesame seeds.
05 - Using mat as guide, roll nori tightly over fillings. Press gently and seal top edge with water if needed.
06 - Repeat rolling process with remaining ingredients to complete 8 rolls total.
07 - Cut each roll into bite-sized pieces using sharp knife dampened with water.
08 - Arrange on serving plate with soy sauce or tamari, pickled ginger, and wasabi for accompaniment.

# Expert Tips:

01 -
  • Quick and easy to assemble in just 20 minutes.
  • Naturally vegan and gluten-free for various dietary needs.
  • Bursting with fresh vitamins from raw vegetables and sprouts.
  • Low in calories, providing only 90 calories per serving without rice.
02 -
  • Make sure the rice is completely cooled before spreading it on the nori to prevent the seaweed from becoming soggy.
  • Use a bamboo rolling mat to apply even pressure for a tight, professional-looking roll.
  • Check labels on soy sauce or tamari to ensure the meal remains gluten-free.
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