Nori rolls…a raw vegan classic, right? Absolutely–and when they’re dipped in soy sauce and topped gently with peanut sauce and sunflower seeds, it’s all the more to love about carrot rice, avocado strips, and…the secret ingredient! Read on…
I’ve seen sooo many recipes that want to call for jicama rice…well, I never can find jicama, and even when I can, I prefer…carrots. Yep, that’s right. Good old organic carrots!
So, here’s what you do…
What You Need
- 3 large carrots
- 1 red pepper
- 1 avocado
- 1 cucumber
- 1″ or so of ginger
- 2 cloves garlic
- 1 chili pepper, chopped
- Nori sheets
- peanut sauce (See recipe at the end!)
- Green onions
- Gluten-free soy sauce
- Handful of sunflower seeds
What You Do
- Using the grating plate on the food processor, shred the 3 carrots (you could also do this by hand with a grater, but it would take significantly longer). Set aside.
- Slice the pepper, avocado, and cucumber into long, thin strips.
- Finely chop the garlic, ginger, and chili pepper. Set this aside in a small bowl.
- Finely chop the green onions and set aside.
- Now that all of your “middles” are prepared, let’s get rolling…for each roll, start by covering an entire sheet of nori with the carrot shreds, leaving an inch on one side and several inches on the other side.
- Now, lay down strips of cucumber, avocado, and red pepper on your roll. Keep in mind which way you will be rolling as you do this–usually, you want to line up the edges of your veggies so they’re parallel to the short side of the nori!
- Now, sprinkle on some green onions…
- On each roll, sprinkle a tiny bit of the garlic-ginger-chili mix. This tiny addition makes a HUGE addition to the flavor, so please remember to do it!
- Roll it up!
- Let each roll sit for a while before attempting to cut it. This allows the nori to soak up some of the moisture from the vegetables, which does two things…1) It makes your roll easier to cut and 2) It makes everything stick together better.
- When you are ready to cut, the idea is to cut each roll into 1″ – 1.5″ pieces, depending on your preference. For beginners, start with the bigger pieces, as they’re easier to cut out! Don’t forget to use a high-quality sharp knife to do this. Your nori is raw and therefore won’t cut as efficiently as roasted nori.
- Line up all your cut-up roll slices on a plate, and sprinkle with sunflower seeds and a few dashes of nama shoyu.
- Now, comes the fun part…peanut sauce! Wait, you haven’t made the peanut sauce yet? Well, let’s get started…
Peanut Sauce – What You Need
- 1/2 cup peanut butter (or almond butter if you prefer)
- 2 TBS sesame oil
- 2 medjool dates
- 2 TBS apple cider vinegar
- 1/2 c gluten-free soy sauce
- 2 TBS chopped ginger
- 1/2 c water, or more (depending on what texture you want)
What You Do
- Pretty straightforward here–throw it all in the blender & blend.