If you've never had Nori Rolls before, go ahead and add nori to your grocery list right now. While you're at it, do an inventory of the vegetables in your fridge. If you don't already have them, add carrots, cucumber, lettuce, and cilantro to your list. Why are these rolls a must-make recipe this week? Well...
- They're versatile and adaptable. Out of carrots? Try shredded beet. Have extra avocado? Add it in (really, add it in--you'll be so glad you did).
- They come together in a flash. You might at first think that all of the vegetable chopping in this recipe makes it a slow going ordeal, but once things are cut, you're 90% of the way there. I use leftover chicken, canned tuna, or sushi-grade fish as a protein for my Nori Rolls, which means no cooking necessary (and hey, more versatility!).
- Summer just popped up out of no where, and this is one tasty way to cool off. (Ok maybe summer didn't pop up out of no where but it sure feels like it stormed in before it was supposed to, doesn't it?)
- Spicy Thai Almond Butter Dipping Sauce. Enough said.
- (If you even need a fifth reason--I know I don't). Seaweed is high in calcium and a good source of iodine, which you might need if you rarely eat regular iodized table salt.
Even though this is not a sushi recipe, it reminds me of bringing sushi for lunch in elementary school. The other kids would gawk: What is that? I'd feel slightly ashamed, but keep eating because I knew my sushi was better than their PB&J. These days no one gawks if I bring this for lunch, at least not in a negative way. If they are gawking, it's because they're thinking they want a bite.
Hey, was that a number 6?
6. Be the cause of everyone's lunch envy ;)
Yields: 8 rolls | Total Time:
- 1/2 cucumber
- 2 carrots
- 1/4 cup cilantro leaves
- 4-inch piece of diakon radish
- 4 romaine lettuce leaves
- 1/2 cup leftover chicken, 1 can of tuna, or 3 ounces sushi-grade fish
- 1 green onion
- 4 sheets of Nori
For the sauce:
- 2 tablespoons creamy almond butter
- 1 tablespoon soy sauce
- 1 teaspoon lime juice
- 2 teaspoons sesame oil
- 1 tablespoon canned coconut milk
- 1-2 teaspoons red hot sauce or a few dash of cayenne (adjust this to your spice-preference
- Prepare the vegetables: Shred the carrots in a food processor, and julienne the radish and cucumber. Slice the romaine vertically to make long strips, chopping off any tougher parts (you can discard these, or julienne them like the other vegetables). Slice the green onion into thin rounds, and minced the cilantro.
- Prepare the protein: if using leftover chicken or sushi fish, slice it into thin slices. If using canned fish, break it into chunks with a fork.
- Assemble rolls: lay a single sheet of nori in front of you. If you have a sushi mat, use it now (it is not necessary, but may make your life easier). Pour a small amount of water into a small bowl and set next to your workspace. Arrange a few tablespoons of shredded carrot, a few julienned vegetables, cilantro and green onion, and a small amount of protein in a row along the edge of the nori sheet that is closest to you. Then, began to roll the nori over, in the “away from you” direction. Continue to roll, gently but tightly, until almost all of the nori is rolled up. Now, use your fingers to rub a very small amount of water on the open edge of the nori paper (use the water from the small bowl you filled). Finish rolling the nori, gently pressing the moistened bit to the rest of the roll (the water will help the nori stick). Finish by using a sharp knife to cut the roll in half, revealing the pretty inside.
- Repeat with remaining ingredients.
- Prepare the sauce: Whisk together the ingredients for the sauce. Adjust to taste as desired.
- Keep in airtight container in fridge until ready to serve. (Remember, sushi-grade fish should to be eaten with in two days.)