Contributing Monkie Marni Wasserman
Published on July 16, 2010
I have never been one for sushi. I mean the l kind with white rice and raw fish. I won’t go into all the reasons why. To me, a real nori roll is one that is filled with veggies, kept raw and full of colour. It is one of my favourite things to eat. It is so simple to prepare and makes an amazing snack, lunch or dinner. I don’t know about you, but I like things full – by that I mean complete. I love my food bursting with flavour, colour and texture and there has to be more than one ingredient in my rolls – no matter what. How boring is “kappa maki” – just cucumber all alone in that roll. So sad. There are an abundance of other amazing veggies that would give anything to be inside a luscious roll of nori goodness.
So the key to raw nori making is to use raw nori sheets. It doesn’t work if you buy the toasted kind. So make sure to buy it raw. Then for the filling, you can go crazy with anything from sprouted quinoa, to chopped jicama (an incredible root veggie from Mexico), to shredded cauliflower. But I went on a totally new tangent. I soaked and sprouted some sunflower seeds and almonds– which are loaded with healthy fats and nutty texture. Then I blended them into my version of a mock tuna salad. I threw in some fresh herbs from my garden like dill, oregano and sage, added some dulse (a sea veggie – to give it that true vegan “sea” taste) and other condiments to just make it burst with unique flavour.
Once you spread that on your raw nori sheet, you are good to go and add loads of veggies. I would start with carrots, beets, cucumber, spinach, mango sprouts, avocado. This is a pretty good start and will fill your rolls rather nicely. I promise you will be pleasantly surprised how delicious and filling these are. Take them to your next party or just enjoy them on your own – they don’t even need to be dipped!
For the Roll
4-6 sheets of raw nori
1 carrot shredded
2 small beets, shredded
½ cucumber, cut into slices
1 avocado, sliced
Handful of sprouts (mung, sunflower or pea shoots)
For the Seed Spread
1 cup sunflower seeds soaked 10-12 hours
1 cup almonds soaked 10-12 hours
1-2 tablespoons fresh dill
1 tablespoon fresh oregano
1 teaspoon fresh sage, chopped
2 tablespoon lemon juice
1 tablespoon tamari
1 teaspoon fresh ginger
1 heaping tablespoon kelp or dulse granules
½ teaspoon sea salt
Place all the spread ingredients in a food processor or high speed blender and blend until uniform. You can leave it chunky or smooth it out by adding a touch of water or blending for longer.
1. First you lay one nori sheet flat on a surface.
2. Spread about ¼ cup of seed spread on the nori sheet (you can fill it in to the edges if you want)
3. Place your veggies down in a relatively thin row horizontally towards the bottom of the sheet
4. Begin to roll- lift the bottom edge closest to you, wrap over all the veggies, holding tight, continue to roll it all the way up – seal it with some water or extra seed spread
5. Cut the rolls – start in the center of the roll and then keep cutting down the center of each half until you have 6-8 pieces.