Recipe: Veggie Nori Rolls

Recipe: Veggie Nori Rolls

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Joy Manning
Jan 30, 2015
(Image credit: Kimberley Hasselbrink)

There’s no other lunch in my weight-loss arsenal that serves me better than these rolls. They happen to be both raw and vegan, but that isn’t why I love them. It’s their crunchy-meets-creamy texture and the big, bright flavors of carrots, nori, and lemon juice. Another bonus: they are super filling. It’s the kind of midday meal that prevents snacking. And while there is undeniably something health-food-hippie about them, even my husband eats them up.

(Image credit: Kimberley Hasselbrink)

I often eat these for lunch. Once rolled and sliced, they are convenient to take on the go and keep well for several hours. In the summer, when it's too hot to even think about cooking, I like to make them for dinner.

(Image credit: Kimberley Hasselbrink)

Veggie Nori Rolls

Serves 1

1 sheet nori
2 tablespoons hummus, tahini, or cashew cheese
1/4 cup sweet pea shoots or sprouts
1/4 cup shredded carrots
1 small Persian cucumber, cut into matchsticks
1/4 avocado, sliced thinly
1 tablespoon nutritional yeast flakes
1 teaspoon lemon juice
Salt, to taste

Arrange the nori sheet on a work surface with the long edge close to you. Spread the hummus in a thin layer over the nori sheet. Layer the pea shoots, carrots, cucumber sticks, and avocado on top of the bottom one-third of the nori sheet. Sprinkle with lemon juice and season with salt to taste.

Gently but firmly, roll the edge closest to you toward the center of the nori wrap, carefully rolling a sushi-like roll. (Note: a bamboo sushi mat makes this easier. Doing it freehand requires some practice.)

With a sharp knife, carefully slice your roll and serve immediately.

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