Nori Rolls With Spicy Tahini Drizzle [Recipe]

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Divide ¼ sliced red cabbage, 1 large carrot + 1 small yellow summer squash + 1 small cucumber (all peeled and julienned) and 1 ripe sliced avocado on 4 nori seaweed sheets. Drizzle with mix of 2 tbsp fresh lemon juice, 1 ¼ tbsp chickpea miso paste, 1 tbsp raw tahini, 2 medjool dates, 1 mashed garlic clove, ¼ tsp crushed red pepper flakes. Roll nori sheets in a tube shape.

If you like California Rolls, you will love these nori wraps (though personally, I think they are so much better!). The tahini dressing is truly addictive — you are going to want to dress everything in it — and the cabbage provides a nice crunch.

If possible, use a food processor to slice the cabbage so you can get it super thin. Also, make sure the vegetable strips are all the same width and length so that they do not hang over the edges of the nori sheets; this will make rolling up the wraps easier. Use leftover tahini drizzle as a dressing for salads or as a dip for crudités (traditional French appetizers consisting of sliced or whole raw vegetables which are sometimes dipped in a vinaigrette or other dipping sauce). This recipe serves 4.

Nori Rolls With Spicy Tahini Drizzle [Recipe]

Ingredients:

Wraps:

  • 4 nori seaweed sheets
  • ¼ small head red cabbage, very thinly sliced
  • 1 large carrot, peeled and julienned
  • 1 small yellow summer squash, julienned
  • 1 small cucumber, julienned
  • 1 large ripe avocado, pitted, peeled, and sliced

Spicy Tahini Drizzle:

  • 2 tablespoons freshly squeezed lemon juice
  • 1 ¼ tablespoons chickpea miso paste
  • 1 tablespoon raw tahini
  • 2 medjool dates, pitted
  • 1 garlic clove, minced
  • ¼ teaspoon crushed red pepper flakes
  • Water, as needed to thin the drizzle

Instructions:

  • Place the nori sheets on a flat surface.
  • Divide the cabbage, carrot, squash, cucumber, and avocado among the sheets.
  • Top each pile of vegetables with a heaping tablespoon of the Spicy Tahini Drizzle, and then roll up the nori sheets into a tube shape.

To Make The Tahini Drizzle:

Combine all of the ingredients except the water in a blender. Blend, adding water 1 teaspoon at a time as you go, until the mixture becomes a thin sauce.

Disclaimer: The content is purely informative and educational in nature and should not be construed as medical advice. Please use the content only in consultation with an appropriate certified medical or healthcare professional.

Shirley Plant

Shirley Plant is a Nutritionist, Dietary Consultant and Author of "Finally... Food I Can Eat - a dietary guide and cookbook for people with food allergies. As someone who has dealt with food allergies and sensitivities most of her life as well as chronic fatigue syndrome she knows only too well how difficult it can be to plan healthy nutritious meals. Her passion is helping people to know what foods fuel their body and which ones deplete it.

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