📝 About This Recipe
Experience a vibrant explosion of textures and flavors with these nutrient-dense, raw nori wraps. Inspired by Japanese sushi but reimagined as a refreshing, grain-free handheld meal, these wraps feature crisp julienned vegetables and creamy avocado nestled in toasted seaweed. The star of the show is the velvety ginger-miso sauce, which provides a savory umami depth that perfectly complements the garden-fresh crunch.
🥗 Ingredients
The Wraps
- 4 pieces Nori Sheets (high-quality toasted sushi grade)
- 1 English Cucumber (seeded and cut into long matchsticks)
- 2 medium Carrots (peeled and julienned)
- 1 large Red Bell Pepper (thinly sliced into strips)
- 1 cup Purple Cabbage (shredded very thinly)
- 1 large Avocado (ripe, sliced into long wedges)
- 1 cup Alfalfa or Broccoli Sprouts (washed and dried)
- 1/2 cup Fresh Mint Leaves (whole leaves)
- 1/2 cup Fresh Cilantro (tender stems and leaves)
Creamy Ginger-Miso Sauce
- 1/4 cup Cashew Butter or Tahini (for creamy base)
- 1 tablespoon White Miso Paste (mellow and savory)
- 1 teaspoon Fresh Ginger (finely grated)
- 1 tablespoon Rice Vinegar (unseasoned)
- 1 teaspoon Maple Syrup (to balance the salt)
- 2-3 tablespoons Water (to reach desired consistency)
For Garnish
- 1 tablespoon Toasted Sesame Seeds (black or white)
- 2 tablespoons Pickled Ginger (optional, for serving)
👨🍳 Instructions
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1
Prepare the dipping sauce by whisking the cashew butter, white miso, grated ginger, rice vinegar, and maple syrup in a small bowl until smooth.
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2
Gradually add water to the sauce, one tablespoon at a time, until it reaches a thick but pourable consistency. Set aside to let flavors meld.
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3
Wash and prep all vegetables. Ensure the cucumber, carrots, and bell peppers are cut into uniform matchsticks (about 4 inches long) to make rolling easier.
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4
Lay one sheet of nori on a clean, dry cutting board or a bamboo sushi mat with the rough side facing up and the lines running vertically.
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5
Place a small handful of sprouts on the bottom third of the nori sheet, leaving about an inch of space from the bottom edge.
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6
Layer the cabbage, carrots, cucumber, and bell peppers on top of the sprouts. Be careful not to overfill, or the wrap will tear.
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7
Add two slices of avocado and a few leaves of mint and cilantro across the vegetable pile.
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8
Drizzle a teaspoon of the ginger-miso sauce directly over the vegetables if you prefer the sauce inside, or keep it on the side for dipping.
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9
Gently lift the bottom edge of the nori and fold it over the filling, tucking it tightly with your fingers.
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10
Continue to roll upward firmly. Before reaching the top edge, lightly dampen the top inch of the nori with a wet finger to act as a seal.
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11
Finish the roll and press the seam down for a few seconds to ensure it sticks.
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12
Using a very sharp serrated knife or a damp chef's knife, slice the roll in half diagonally for a beautiful presentation.
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13
Repeat the process with the remaining nori sheets and ingredients.
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14
Arrange the wraps on a platter, sprinkle with toasted sesame seeds, and serve immediately with the remaining dipping sauce.
💡 Chef's Tips
Dry your vegetables thoroughly after washing; excess moisture will make the nori soggy and rubbery. If you find nori too 'chewy,' you can lightly toast the sheets over a low gas flame for 3 seconds before filling. For a protein boost, add thin strips of smoked tofu or tempeh inside the wrap. Use a very sharp knife to cut the wraps; a dull knife will squash the avocado and tear the seaweed. To keep the nori crisp, assemble these no more than 30 minutes before serving.
🍽️ Serving Suggestions
Serve with a side of chilled edamame seasoned with sea salt and chili flakes. Pair with a hot cup of green tea or a crisp, dry Riesling. A small bowl of miso soup makes this a complete, warming meal. Include a side of kimchi or pickled daikon radish for a probiotic-rich flavor contrast.