Let’s get a roll on with these super simple, easy, and DELICIOUS Veggie “Sushi” Rolls. Lately, I’ve been incredibly busy (I’m in the middle of a move, exciting!), but that’s no excuse not to take the time to nourish my body with healthy foods! If anything, when we feel tired, ill, overworked, or stressed both mentally and physically, these are times when our bodies need a little extra love and nourishment. Show your body some love with these Veggie “Sushi” Rolls. When I’m in need of a nourishing, filling, and delicious meal or snack, this recipe is my absolute “go-to” quick pick. It’s packed full of nutrients, antioxidants, fiber, vitamins, minerals (especially from the nori sheets–oooh how I love seaweeds!), healthy fats, and protein. Avocado serves as the base instead of using white rice and gives the sushi rolls a delicious creamy texture and a great balance with the crunchy vegetable sticks.
What is nori and why is it so awesome? Nori (or more commonly known as “the green wrapper” that holds your sushi together), is far more than an ingredient to keep sushi from unraveling and is also a nutrient powerhouse. Nori can be consumed in other ways besides rolled. You may add it to soups (common in miso soup), tear it into salads, add it to sandwiches, or eat it plain as a quick snack. Nori a.k.a Sea Lettuce, has a very mild, slightly sweet, and nutty flavor. Because it doesn’t possess a very strong flavor, it’s a friendly sea vegetable that plays well with other foods. In general, seaweeds contain a host of nutrient benefits, but just to name a few about nori:
- Iodine – supports thyroid function
- Protein – up to 50% protein by dry weight!
- Calcium – more by weight than most dairy products
- Vitamins A, B (B1, B2, B3, B6, and B12), C, and E
- Sodium – seaweeds are great alternatives to typical sea salt and table salt
You can purchase organic nori sheets at most health food stores, the Asian section of your local grocery store, and local Asian food markets. If you can’t find organic nori sheets you can always use other “wraps” such as butter lettuce leaves, swiss chard leaves, or romaine lettuce, but in the future nori sheets are a must try! If you’ve never made sushi before, don’t be intimidated. You don’t need any fancy tools, just the ingredients and your hands. You may use a bamboo sushi mat, but I go at it sans mat and it’s worked perfectly for years. I promise you’ll get the hang of it after a couple of tries. Besides, if all else fails fold it over and eat it like a sandwich! So show that nori who’s boss…
- 2 organic raw sushi nori sheets
- 1 Avocado, mashed
- ¼-1/2 organic red bell pepper, cut into thin strips
- ¼ large organic carrot, cut into thin strips
- ¼ organic zucchini, cut into thin strips
- ½ cup of alfalfa sprouts (or any other sprouts you enjoy)
- Secret Sauce:
- 2-4 Tbs. of nutritional yeast (depends on your taste preference, I like a lot)
- 1 Tbs. of Dijon mustard (can swap out for any mustard you like; honey, hot, sweet, etc.)
- 1-2 tsp. of gluten free, low-sodium Tamari sauce (or Coconut Aminos)
- 1 Tbs./squeeze of fresh lemon or lime juice
- 1 Tbs. of fresh organic cilantro, finely chopped
- salt and pepper to taste
- SECRET SAUCE //
- Mix all ingredients into a small mixing bowl, until a creamy "paste" is created, if you feel the texture is to thick you may add more liquid in the form of water or lemon/lime juice; if you feel the texture is too thin, add more nutritional yeast.
- ASSEMBLY //
- Lay the nori sheets on a flat surface, a counter top or cutting board.
- Cut, dice and mash the avocado into a separate bowl and save on the side for now.
- Pour and spread half of the Secret Sauce on the closest end of each nori sheet to you (bottom).
- Spread half of the mashed avocado at the closet end of each nori sheet (where you spread the Secret Sauce).
- Lay thinly sliced red bell peppers, carrots, and zucchini alongside and on top of the mashed avocado, parallel to the edge of the nori sheet (horizontally).
- Top with alfalfa sprouts.
- With a steady yet quick hand, take the edge with all the "filling" and roll/flip over onto the nori sheet just until you can no longer see the "filling"; continue this rolling action untill you reach the other end.
- Simply wet your index finger with water on the far edge until the nori sheet is damp (this creates a "glue" to hold it all together).
- Finish rolling and press the wet edge onto the rest of the roll to complete.
- Lightly dampen your hand with water and run alongside the whole roll to allow the complete nori roll to become slightly damp (this makes it easier to cut).
- Repeat above for the second nori sheet.
- ADDITIONAL NOTES
- You may either slice these rolls into small bite size pieces with a very sharp knife or you may eat as 2 long rolls (which I normally do, especially for a quicker meal).
- Top with sesame seeds (optional).
- May use the reserved Secret Sauce for dipping.
- May serve this along side with a large salad and fermented veggies!
Have you ever tried nori sheets or “experimented” with these? Have you made making your own sushi before? I’d love to hear your experiences and how you like to use nori below! And if you make them at home, I’d love to see on Instagram with #nutritionstripped.
Happy nori rollin’ friends,
Love Veggie Sushi Rolls and want even more healthy recipes and tips to live whole and eat well? Get the Nutrition Stripped Cookbook with almost 100 delicious whole food recipes not on the blog! Get your copy here.