Quick Nori Roll with Cucumber and Avocado Recipe

Quick Nori Roll with Cucumber and Avocado Recipe

Everything began with this photograph on Gena's Instagram feed. Gena is the creator of the astounding site The Full Helping, and she has since quite a while ago lauded the excellencies of the vegetable nori move as a rapidly and effectively collected tidbit: her site offers right around twelve models, including this most recent form.

The procedure isn't not normal for that which prompts maki, yet here you swear off the prepared rice out and out — this spares time and exertion, and furthermore implies you don't need to prepare — for crisp vegetables, bunches of them.

I was so roused by that most recent shot that I went out and got a few cucumbers and sprouts the exceptionally following day to make my own, and I have been weaving minor departure from that topic about two times every week from that point forward — that is the means by which enthused I am.

In spite of the fact that Gena likes to apply a thick layer of a type of spread — think hummus or cashew cheddar — straightforwardly on the nori sheet, I begin with the cut cucumbers as I favor my nori to remain as fresh as possible* — the drier, the crisper — and think that its most satisfying to nibble into the crunchy layer of cucumbers first.

Quick Nori Roll with Cucumber and Avocado Recipe


Ingredients :

  • 4 sheets nori seaweed (available from natural food stores and Japanese markets)
  • 450 grams (1 pound) cucumbers, thinly sliced with a mandolin slicer (I don't peel my cucumbers; see note)
  • toasted sesame seeds
  • ground chili powder (optional)
  • 1 ripe avocado, sliced into thin wedges
  • 100 grams (3 1/2 ounces) tofu, or cooked chicken, or fish (raw and super fresh, or cooked), cut into strips
  • long-stem sprouts or sprouted seeds
  • soy sauce, for serving

Optional additions

  • simple tahini sauce
  • raw cashew cheese or other spread
  • pink radishes, thinly sliced with a mandolin slicer
  • large handful of small salad leaves, such as baby spinach or baby kale
  • fresh herbs, especially shiso or cilantro
  • 1/2 ripe mango, sliced into strips
  • 1/2 small jicama, peeled and cut into strips

Instructions :

  1. Have all the ingredients ready and portioned out into four equal servings before you begin, and have a small bowl or glass of water close at hand.
  2. Place a sheet of nori on a clean and dry cutting board, shiny side facing down and longest edge facing you.
  3. Starting from the left edge, arrange the cucumber slices in overlapping rows on the nori, leaving a 3-cm (1-inch) margin of uncovered nori at right.
  4. Sprinkle with sesame and ground chili powder, if using.
  5. If using tahini sauce or cashew cheese, drizzle or smear over the cucumber now.
  6. If using sliced radishes or salad leaves, arrange in a single layer on top of the cucumber now.
  7. Arrange the bulkier fillings -- avocado, tofu, sprouts, herbs, mango, jicama -- in an even, vertical pattern, about 5 cm (2 inches) from the left edge.

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