Veggie Nori Roll Recipe
Nori rolls make a fantastic lunch, appetizer, or main dish that is surprisingly easy to prepare. Perfect for throwing something together with all of the random veggies left in your fridge. As long as you have quinoa and nori on hand- you are good to go! Here we used sweet potato, beets, carrots, cucumber and avocado, but the possibilities for fillings are endless - feel free to get creative!
We like to use Quinoa in place of rice to add a nutritional boost. Quinoa is a super nutritious grain providing a complete protein source, essential Omega 3 fats (in the form of ALA), and a surprisingly high antioxidant content. This along with an impressive micronutrient profile makes quinoa a staple food for plant-based eaters. If your not a fan of quinoa, this recipe will work just as well with white or brown rice.
For the Quinoa
1 cup uncooked Quinoa
2 to 3 cups water
1 tablespoon rice vinegar (optional)
1 teaspoon of cane sugar or other sweetener (optional)
For the Sweet Potato
1 medium sweet potato
1-2 Teaspoons unrefined coconut oil
For the Nori rolls:
4 Sheets of Nori seaweed
1 ripe Avocado
1 cup Shredded or julienned Carrot
1 cup Shredded or julienned Beet
For the Tamari Ginger Dipping Sauce
6 Tbsp. Tamari
3 Tbsp. Maple Syrup
3 Tbsp. Lime Juice
1 clove of Garlic, Minced
1 Tsp Ginger, Minced
Preheat oven to 400 F
- Chop sweet potatoes into long strips about the thickness of a French fry. Grease a baking tray with coconut oil (or oil of choice). Spread the sweet potatoes evenly on the baking tray and bake for about 25 minutes, or until the sweet potatoes are tender and beginning to brown on the outside.
- Add quinoa to a pot with 2 cups of water and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until cooked, adding more water if necessary.
- While the Quinoa and Sweet potatoes are cooking, prepare the rest of the veggies. Feel free to mix it up with whatever veggies you have on hand.
- After the quinoa has finished cooking, add the rice vinegar and sugar to the quinoa. This step is optional, but helps to make the quinoa resemble the ”sticky rice” normally used in sushi.
- After the Quinoa and Sweet potatoes have cooled, you are now ready to roll! Start by laying down a nori sheet- smooth side down. Spread ½ cup of quinoa evenly over the nori sheet, leaving a bit of space at the top and bottom. Then add a row of each item (carrots, beets, sweet potato, cucumber and avocado) to the bottom third of the sheet.
6. Check out our video for an example of the sushi being rolled- it doesn't have to be perfect, just do your best! Bring the bottom of the nori sheet over top of the veggies so that they are covered by the quinoa and nori. The trick is to peel the nori back slightly so that you can continue to roll the quinoa layer around the veggies, while keeping the nori on the outside.
7. To make the dipping sauce, simply mix all of the sauce ingredients together in a small bowl.