Friends of the Nori Roll

Nori rolls have it all—crunchy, creamy, and juicy all in one bite.

March 21, 2017

Ingredients

FOR THE PÂTÉ
  • 1/2 cup peeled and roughly chopped carrots
  • 1/2 cup pecans
  • 1/4 cup pumpkins seeds
  • 1 tablespoon roughly chopped shallot or sweet onion
  • 1/2 cup roughly chopped red sweet bell pepper
  • 1/4 cup dulse
  • 1 tablespoon cider vinegar
  • 1/2 tablespoon tamari
  • 1 pinch sea salt, or to taste
  • 2 tablespoons chopped fresh dill or 1 tablespoon dried
FOR THE DIP
  • 1/8 teaspoon wasabi, or more if you like it spicy
  • 1 tablespoon tamari
FOR THE ROLL UP
  • 2 raw nori sheets
  • 1/4 cucumber, peeled, seeded, and sliced into thin matchsticks
  • 1/2 avocado, thinly sliced
  • 1/4 red bell pepper, cut into thinly sliced matchsticks

Instructions

Pulse-chop all pâté ingredients in a food processor until well incorporated into a smooth paste, scraping down sides of the food processor when needed. Taste and adjust seasonings if necessary.

Mix together wasabi and tamari for the dipping sauce. Set aside.

Assembly: If you have a sushi bamboo mat use it. Alternatively, spread a sheet of plastic wrap on your chopping board vertically.

Lay the nori sheet on the prepared surface with the shiny side down and the lines on the nori running horizontal. Spread half the pâté evenly over 2/3 of a nori sheet, leaving an inch on the end closest to you. Spread the pâté all the way out to the side edges.

Arrange cucumber, avocado, and red bell pepper on top of the pâté at the end closest to you, bringing the vegetables all the way to the side edges. Take a hold of the plastic wrap and bring up the edge of the nori to start rolling. When you have completed the first roll and covered the veggies, give a light squeeze on the wrap to secure the roll.

Lift the edge of the plastic wrap and continue to use the plastic wrap to finish rolling, applying a little pressure for a tight roll. Roll until ½-inch of nori is left exposed, then lightly wet your finger and run it across the exposed nori.

Continue rolling and lightly squeeze to seal and shape roll using the plastic wrap. Remove the plastic wrap and place the roll on the chopping board seam side down. Cut in half with a sharp or serrated knife. Serve with the dip.

About this recipe

"Making a pâté for a Nori roll is quite easy. It’s a good place to let your imaginary creative friend loose in the kitchen to help you. Once you learn the basics, you can set yourself free with different spices and herbs. Taste is important, as is texture, and Nori rolls have it all—crunchy, creamy, and juicy all in one bite. You might want to have some fresh pâté around at all times for a quick roll up or to use in a salad or Buddha bowl." -- from Raw-Vitalize. Photo: Mike Mendell

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Ingredients

FOR THE PÂTÉ
  • 1/2 cup peeled and roughly chopped carrots
  • 1/2 cup pecans
  • 1/4 cup pumpkins seeds
  • 1 tablespoon roughly chopped shallot or sweet onion
  • 1/2 cup roughly chopped red sweet bell pepper
  • 1/4 cup dulse
  • 1 tablespoon cider vinegar
  • 1/2 tablespoon tamari
  • 1 pinch sea salt, or to taste
  • 2 tablespoons chopped fresh dill or 1 tablespoon dried
FOR THE DIP
  • 1/8 teaspoon wasabi, or more if you like it spicy
  • 1 tablespoon tamari
FOR THE ROLL UP
  • 2 raw nori sheets
  • 1/4 cucumber, peeled, seeded, and sliced into thin matchsticks
  • 1/2 avocado, thinly sliced
  • 1/4 red bell pepper, cut into thinly sliced matchsticks
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