Vegetarian Nori Rolls

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These light and savory rolls make an appealing summer lunch for the whole family. Experiment with fillings as much as you like. Just remember: don’t fill them too much, and serve them right away so the nori doesn’t get soggy. This recipe makes two rolls, which is enough for one serving. It can, of course, be multiplied to infinity and beyond.

Vegetarian Nori Rolls
Total Time
10 min
Total Time
10 min
  1. 2 sheets sushi nori
  2. 2 medium lettuce leaves, torn into pieces
  3. 1/2 cup guacamole or 1/2 avocado, sliced
  4. 1/4 cup grated carrot (or shave it into ribbons with a peeler)
  5. 1/4 red bell pepper, cut into matchsticks
  6. 1/4 cucumber, cut into matchsticks
  7. 2 ounces smoked tofu, thinly sliced (optional)
  8. 1/2 teaspoon soy sauce
  1. Lay the sheets of nori side by side on a cutting board with the shinier side face down. Usually the sheets are rectangles with one side slightly longer than the other. If this is the case, place the sheets so the longer side is vertically oriented (like “portrait” as opposed to “landscape” orientation on a printer).
  2. You’ll be laying the filling ingredients in an approximately 2-inch-thick strip across the middle of each nori sheet from left to right. (Use half of each ingredient on each nori sheet.) Start with the lettuce (to create a little moisture barrier for the rest of the ingredients), and then layer on the guac or avocado, vegetables, and tofu.
  3. Using your finger, “paint” the soy sauce onto the top and bottom edges of the nori sheets. This will help them stick together when you roll them.
  4. Starting with the edge closest to you and moving away from you, roll up the nori. (You can use a sushi mat and roll it tightly if you like, but it also works fine to just casually roll it like a sleeping bag or a burrito without the tucked-in sides.
  5. Cut in half and serve.
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