Whether as a snack, an entire meal or a side dish, we crave these nori rolls all the time. They happen to be raw and plant based (unless you add salmon or tuna – also delicious!), and we just love them, as do so many of our clients. They have a delicious balance of salty, sweet, sour and spicy – the crunchy vegetables paired so well against the creamy almond dipping sauce.
There are so many options you could include inside the rolls, and we guess they have evolved as some sort of bastardised sushi roll. We have given you an example filling here, it was probably all we had in our fridge to be honest, but you could add sushi rice or leftover brown rice to pad them out which would add some additional carbohydrates to the meal. You could also add some cooked salmon, or raw tuna or tofu as an additional protein source. Some people don’t like fruit with their savoury meals, in which case, the mango can be easily omitted, others like extra spice so we recommend a few slices of chilli in the rolls. Whatever your flavour preference, these are a winner for simply any occasion.
Nori Rolls with Spicy Almond Dipping Sauce
Serves: 2
Prep time: 30 mins
INGREDIENTS
Nori Rolls:
6 nori sheets
Handful thai basil leaves, or regular basil
Handful mint leaves
Handful coriander leaves
Handful baby spinach leaves
2 carrots, julienned
½ cucumber, julienned
1 mango, sliced into matchstick pieces
1 avocado, sliced
1/2 lime, juice
Tofu, cooked salmon, raw tuna (optional)
White miso
Pickled ginger
Almond Dipping Sauce:
2 tbsp almond butter
2cm ginger
1 garlic clove
½ red chilli
2 tbsp tamari
1 tbsp maple syrup
1 tbsp mirin
3-6 tbsp water, to loosen
½ - 1 lime, juiced
METHOD