Quick Nori Rolls with Cucumber and Avocado

Nori wraps are what are used in sushi making, but they can also be used to make delicious rolls with a variety of fillings and ingredients. Rolling nori takes a bit of practice, but it has a wonderful end product. My third grade brownie troop made nori rolls at a girl scout meeting, so it’s certainly do-able!



4 sheets nori seaweed (available at the health food store)

1 lb. cucumbers, thinly sliced with a mandolin slicer

toasted sesame seeds

ground chili powder (optional)

1 ripe avocado, sliced into thin wedges

3 1/2 ounces tofu, cooked chicken, or fish (raw and super fresh, or cooked), cut into strips

long-stem sprouts or sprouted seeds

soy sauce, for serving

Optional additions:

simple tahini sauce

raw cashew cheese or other spread

pink radishes, thinly sliced with a mandolin slicer

large handful of small salad leaves, such as baby spinach or baby kale

fresh herbs, especially shiso or cilantro

1/2 ripe mango, sliced into strips

1/2 small jicama, peeled and cut into strips

See the entire recipe and directions at the Chocolate & Zucchini recipe blog.