These delicious nutritious nori rolls can be whipped up in less than 15 minutes. I made these after getting home late after my yoga class and was too hungry to make anything that would take any longer. I’ve used a homemade raw brazil nut sesame tahini in these rolls but feel free to use store bought raw tahini if you can get it or just regular tahini. You could also mix it up and use some raw brazil or almond butter instead. By using another leaf inside the nori it will prevent it from becoming soggy, so these would be a great lunch snack too. When shopping for Nori sheets check the packet, if it’s not raw it will usually say toasted somewhere. Most brands are toasted, so if you want to keep it strictly raw try a wholefoods shop or an online raw foods shop. In Australia and New Zealand I usually buy the spiral foods brand nori.
Swiss or rainbow chard (or romaine/cos lettuce)
Himalayan or sea salt
1. Lay the nori flat on a board
2. Remove the stalk end from a large chard leaf. The leaf should be around the same size as your nori sheet or a little narrower. Lay this on top of the nori.
3. Use a vegetable peeler to slice the carrot into long ribbons, cut the cucumber into long sticks and dice the tomato.
4. Spread some tahini along one edge of the chard following the direction of the stalk. Use as much or as little as you like. You may prefer to thinly spread it over the whole leaf or have one thick line of tahini.
5. Layer your carrot ribbons, cucumber and tomatoes lengthways next to the tahini so that the come to about 1/3 of the width across. Add salt to taste.
6. Now simply roll from the filled side over, pressing in as you do so, to form your nori roll. Wet the end of the nori with a small amount of water to help it stick together.
I like to just cut these in half and eat them as they are but you could also make a little dipping sauce from tamari amd lemon juice if you like.
Don’t limit yourself to the fillings that I have used. This was just what I had in the fridge at the time. There are so many other veges that would be great in these rolls. Try some red bell pepper, mung bean shoots, alfalfa sprouts, fresh herbs, grated beetroot, or even add some tofu. The tahini could also be substituted with avocado for a lighter tasting roll.