Hello, friends! It looks like spring is finally with us, really with us, and my body is happily responding by turning to lighter, fresher foods. The salads that have seemed unappealing to me during the cold of winter are suddenly the most beautiful thing I could picture on my plate. And nori rolls of various sorts have lately been my favourite thing to eat. With Mother’s Day coming up on Sunday the 11th, we wanted to share a recipe with you that you might consider preparing for you and your Mama, in celebration of spring, and your relationship with each other. Food is love!
This is such a pretty dish – and it’s so simple to make! Here’s a ton of pictures showing the steps first, with the recipe below.
First: prep your ingredients! Pictured here are cucumber, carrots, zucchini, King Oyster mushrooms, a mix of sprouts (radish, alfalfa, um, a couple others), baby spinach leaves, avocado, kelp noodles, pickles, and in the jars, sauerkraut, and 2 types of dipping sauces.
LIVE NORI VEGETABLE ROLLS
2 nori sheets
a handful baby spinach leaves for each sheet, or one big leaf for each (kale, chard, collards, etc.)
a handful of each, thinly sliced and raw: carrot, cucumber, avocado, mushrooms (King Oyster, portobello, etc.), zucchini, pickles, and whatever else you’d like!
¼ cup sprouts
¼ cup sauerkraut
1 – 2 tbsp hemp and/or pumpkin seeds
a handful of raw kelp noodles
optional: scramble an egg or two and cook as a tiny omelet. Once cool, slice into thin strips and add to other filling-ingredients along bottom of nori sheet.
- Place nori sheet on rolling mat or flat surface. The shiny side should be down – the rougher, more textured side faces up, so that your filling is more likely to stick, however this is not a big deal. You will also probably notice some lines across your nori sheet: lay the sheet so that the lines are horizontal. This is also not vital, but it helps the nori to roll up properly – it’s a matter of going with the grain rather than working against it.
- Start lining up your ingredients along the bottom of the sheet. Line first with spinach leaves, or with your big green leaf. If your leaf is big, make sure that you leave the top 2″ of your nori sheet exposed.
- Line all other desired ingredients about 1 inch from the bottom, in a horizontal line. Sprinkle any seeds on top.
- Wet your fingers and moisten the top 2” of the nori sheet. This will help seal the roll. Now pick up the bottom of your nori sheet and gently fold it over your row of ingredients. Try to keep it snug. Then roll your bundle all the way to the top of the sheet.
- Use more water on your fingers to wet from the outside of the roll to seal the nori. You can also gently roll the whole thing back and forth under the palms of your hands.
- Using a sharp knife, slice into 4-6 pieces. I find a serrated knife works best. It also works best if it is clean, so depending on how messy your chosen ingredients are, you may want to wipe the knife with a cloth between cutting each piece.
You can dip these in organic tamari or nama shoyu alone. Or you can make yourself a sauce, simple or fancy, to dip in. There are endless possibilities. Here’s one that we like:
3 Tbsp almond, peanut butter, or tahini
1 -2 tbsp miso
1 clove garlic
1 tbsp lemon juice
small piece of ginger, thinly sliced
1 tbsp maple syrup/honey (optional)
pinch of sea salt and pepper each
water, as needed (or use coconut milk)
- If mixing by hand, finely chop the ginger and garlic (or grate). All all ingredients except water in a bowl and stir together. Slowly add water or coconut milk to think to desired consistency.
- If using a blender, you may still need to grate or chop the ginger, but the garlic clove can be popped in whole. Add all ingredients (start with just a little water or coconut milk). And blend until smooth. Add more liquid as desired to adjust.
- ENJOY WITH YOUR MAMA!
This dish makes a great meal-to-go, as well. Have fun with it and enjoy that delicious, light, Springy taste in your mouth!
Word to all the mothers out there. Happy Mama’s Day!
-the FGF team