Raw Vegan Nori Rolls
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 283.4
- Total Fat: 16.6 g
- Cholesterol: 0.0 mg
- Sodium: 374.0 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 7.9 g
- Protein: 6.7 g
View full nutritional breakdown of Raw Vegan Nori Rolls calories by ingredient
Introduction
This is a delicious nori roll. The slightly sweet, nutty flavor of the pate combines deliciously with the salty seaweed and the sweet kelp "rice." Add a little wasabe and shoyu to finish this flavor combination like no other. This is a delicious nori roll. The slightly sweet, nutty flavor of the pate combines deliciously with the salty seaweed and the sweet kelp "rice." Add a little wasabe and shoyu to finish this flavor combination like no other.Number of Servings: 1
Ingredients
-
Main Roll:
1 sheet Sushi Nori, Raw Untoasted
4 oz kelp noodles, chopped into "rice grains"
Handful julienned Carrots, raw
1/4 cup julienned Zucchini (or 20 grams)
1/4 Avocado, sliced thinly
1/4 Red Bell Pepper, sliced thinly
1 recipe Raw Kelp Sushi Rice Marinade from collection
1 recipe Nut-Ginger Pate from collection
Directions
Rinse kelp noodles. Prepare "sushi rice" by chopping kelp into 1/4" pieces or smaller to form "grains" of rice. Put Kelp rice in Marinade and set aside for 1/2 - 1 hour. Note that Kelp noodles absorb approx. 30% of the marinade, which is reflected in the nutrition values.
Make Nut-Ginger Pate. Combine all ingredients in food processor/blender and blend until there are no chunks left. Mixture will be grainy/creamy.
Prepare vegetables by slicing thinly. Set aside.
Drain rice and press out as much water as possible. Do not rinse. Lay out one nori sheet and spread rice over 2/3 of the sheet. Spread nut-ginger pate down the center of the rice, top with slices of avocado. Layer remaining vegetables on top of first half of rice. Moisten the edge of the nori sheet on the side without rice. Fold over the opposite edge of nori and carefully roll up tightly; the moist end should seal at the end.
Using a sharp knife that has been moistened on both sides, cut first in the middle and then cut each half into 3 slices. Serve with nama shoyu/tamari & wasabi.
Serving Size: makes 1 serving
Make Nut-Ginger Pate. Combine all ingredients in food processor/blender and blend until there are no chunks left. Mixture will be grainy/creamy.
Prepare vegetables by slicing thinly. Set aside.
Drain rice and press out as much water as possible. Do not rinse. Lay out one nori sheet and spread rice over 2/3 of the sheet. Spread nut-ginger pate down the center of the rice, top with slices of avocado. Layer remaining vegetables on top of first half of rice. Moisten the edge of the nori sheet on the side without rice. Fold over the opposite edge of nori and carefully roll up tightly; the moist end should seal at the end.
Using a sharp knife that has been moistened on both sides, cut first in the middle and then cut each half into 3 slices. Serve with nama shoyu/tamari & wasabi.
Serving Size: makes 1 serving
