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!
Ingredients:
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