Friday, December 11, 2009

Raw Nori Maki Rolls

Nori is most commonly used to wrap around rice balls. I prefer the black untoasted nori to wrap whatever I like. These rolls are delicious without any dipping sauce and popular in my children lunch boxes.


10 g / 1 Tbsp of ginger ( to your taste)
1 clove of garlic
1/2 tsp sea salt
150g almonds or brazil nuts ( soaked and rinsed, or unsoaked + 60 g water)
Juice of 1-2 limes

2 carrots
1 avocado

4 nori seaweed sheets

  • Chop ginger, garlic, salt and almonds/brazil nuts 10 seconds on speed 10
  • Scrape down the sides and add lime juice, mix another 10 seconds on speed 10 and 20 seconds on speed 5
  • Emty paté into a bowl and chop carrots on speed 5
  • Place nori sheet on a bamboo rolling mat. Spread about 1/4 pate onto each nori sheet, arrange carrots, avocado and sprouts
  • Roll up nori as tight as you can. Dip your fingers into the water and coat the edge
  • Let the roll sit, sealed sides down, for a few minutes
  • Cut into small pieces or half and enjoy 


  1. Just did this recipe! Sooo easy - even figured out how to roll the sushi (have had the mat for over a year). Can't wait to feed daughter the fruits of this after school today (I had them for lunch and managed to save a few for her). They are so yummy! I used shredded broccoli stalks rather than sprouts and added extra ginger to the roll for me.

  2. Thats a great idea Louise to use the broccoli stalk :-). I used little turnips instead carrots and mixed beets with the nuts a couple days ago. Did Erin like them?