I’ve made Nori rolls before and blogged about them, but I thought I’d like to try at least one or two other recipes for the ‘rice’ part of the Nori Rolls.

I was really pleased with this recipe (and also put together my own dipping sauce which worked really well).

These are such a quick and easy lunch time recipe.

Ingredients:… makes 3 large Nori Rolls or 18 pieces…

‘Rice’

1/2 cup pine nuts

1/2 cup cashews

Florets from 1/2 head of cauliflower

1 Tsp. sea salt

1/2 Tsp. Nama Shoyu

‘Filling’

1 Avocado, peeled, pitted and thinly sliced

1 carrot finely sliced on a mandolin

1/2 cucumber julienned

3 Nori Sheets (I used the raw Nori Sheets)

To make rice:

Place the nuts, cauliflower, salt and Nama Shoyu in a food processor and pulse until the mixture looks like sticky rice; it shouldn’t be smooth and needs to stick together a bit.

To assemble:

Place a sheet of nori on bench and spread 1/3 of the cauliflower mixture down middle.  Arrange some avocado, carrot and cucumber on top of the cauliflower.  Roll up the nori and moisten the last inch with water to seal the roll.  Set roll aside with the sealed side down on the bench.

Continue with the remaining nori, cauliflower and vegtables.

Slice each roll into six pieces.  Put the rolls cut side up in a serving plate.

Serve with some Nama Shoyu or my dipping sauce.

My Dipping Sauce

1 Tbsp. Nama Shoyu

1 Tbsp. Rice Wine Vinegar

1 Tbsp. Olive Oil

Sprinkle of Chilli Flakes

Mix together in a bowl and serve with the Nori’s…

These were really good!

I find that the raw Nori is a bit ‘chewy’ so they kind of fall apart when you dip and eat them.  Larger pieces would probably work better.

Still yummy and worth the messiness 🙂

Ally x