This maki-style Nori Roll is super easy to assemble, and that goes well with just about any kind of fresh vegetables. It’s the perfect quick lunch that is filling and healthy. Enjoy it immediately for the optimal crunchy texture, or pack it for your office lunch or picnic.
Preparation time: 15 minutes
- 12 nori sheets
- 500g cucumber
- 1 ripe avocado
- 1 carrot
- 100g jicama (sengkuang)
- 100g purple cabbage, shredded
- 1 cup pea sprouts
- 1 tbsp sesame seeds
- 1 tsp chilli flakes
Other Fillings (optional)
- Fresh herbs like coriander, Thai basil and sweet basil
- Salad leaves
Tahini Miso Sauce
- 2 tbsp tahini paste
- 2 tsp miso paste
- 1-2 tbsp water
In a small bowl, combine the tahini, miso paste and water.
Slice the cucumber thinly with a knife or mandoline. Slice the avocado into thin wedges. Peel and cut the carrot and jicama into long thin strips. Have all the ingredients ready and divided into 6 equal portions before you begin, and have a small bowl of water close at hand.
Place 2 sheets of nori (stacked together) on a dry cutting board, shiny side facing down and the longest edge facing you. Starting from the edge nearest to you, arrange the cucumber slices in overlapping rows on the nori, leaving a 3cm margin of uncovered nori at furthest corner.
Arrange the bulkier fillings – the avocado, pea sprouts, carrot, cabbage and jicama – in an even, horizontal pattern, about 5cm from the edge nearest to you. Sprinkle with sesame seeds and chilli flakes.
Make sure your hands are dry. Using both hands, start rolling the sheet of nori from the edge closest to you, folding it up and over the fillings, then rolling it snugly away from you. Just as you’re about to reach the uncovered strip of nori at the end, dip your fingertips in the bowl of water and dab the nori lightly so it will stick.
Slice into halves or thick slices using a sharp chef’s knife. Set aside, seam side down, and repeat with the remaining ingredients to make the other rolls.
Serve with the tahini miso sauce for dipping.
Recipe extracted from Asian Raw Food Kitchen by Shannon Lim-de Rooy, published by MPH Publishing Group.