Raw Vegan Nori Rolls

September 16, 2020

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Nori Rolls by Manuela Scalini – serves 2

Any raw vegetable you have in the fridge can be used, as a substitution.

4 sheets nori seaweed

1 tablespoons mellow white miso

1 cucumber, peeled, seeded, and cut lengthwise into thin strips

1 red bell pepper, cut lengthwise into thin strips

1 avocados, thinly sliced

1 cup mung beans

1/2 cup broccoli sprouts or other sprouts

1/2 cup sauerkraut

1 cup carrot ribbons

Avocado, optional, about 1/4 per person

Tamari, for dipping, or dip on the Green Magic Sauce mixed with some fresh wasabi powder

Lay one sheet of nori, shiny side down, on a bamboo sushi mat. Using the back of a teaspoon, spread 1 teaspoon of the miso in a single horizontal strip along the bottom third of the nori.

Along the edge of the nori closest to you, layer cucumber strips, red bell pepper strips, avocado slices, the mung beans and sprouts, and carrot ribbons.

To roll, grip the edges of the nori sheet and the sushi mat together with your thumbs and forefingers, and press the filling back toward you with your other fingers. Using the mat to help you, roll the front edge of the nori over the filling. Squeeze it with the mat; then lift the mat and continue rolling.

Just before completing the roll, dip your index finger in water and run it along the far edge of the nori sheet. This will seal the seam of the roll.

Cut the roll into 6 pieces with a serrated knife.

Fill, roll, and slice the other sheets of nori the same way. Arrange on a plate and serve immediately, with a small bowl of tamari for dipping.

Note: To make carrot ribbons, use a vegetable peeler to produce long strips, rotating the carrot until there is nothing left to peel.