Recipe: Veggie Nori Rolls
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.
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.
Veggie Nori Rolls
- 2 tablespoons
hummus, tahini, or cashew cheese
- 1/4 cup
sweet pea shoots or sprouts
- 1/4 cup
small Persian cucumber, cut into matchsticks
avocado, sliced thinly
- 1 tablespoon
nutritional yeast flakes
- 1 teaspoon
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.