November 21st, 2024
Recipes
Nori Crunch Roll
Valentina P
- Difficulty
•
- Time 20"
Nori seaweed wraps stuffed with mashed chickpeas or tuna, crunchy veg, herbs, and creamy spicy mayo. It's fun, healthy, and tasty — and surprisingly easy to make.
How To MakeDiet Type: Classic
Shopping List
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For the Filling
- 1 can chickpeas (or 3 cans of tuna, drained)
- 1 1/2 cups raw vegetables (such as cucumbers, carrots, and/or radish)
- 3 large nori seaweed sheets (we like these ones)
- 1 cup fresh herbs (such as basil and/or cilantro)
- 3 tablespoons rice vinegar
- 1/4 teaspoon salt For the Spicy Mayo
- 6 tablespoons mayonnaise (or vegan mayo)
- 1 tablespoons sriracha
- 1/2 teaspoon sesame oil
Instructions
- Step 1: Mix all Spicy Mayo ingredients together until smooth. Store in refrigerator.
- Step 2: Thinly slice the raw vegetables of choice. Combine the vegetables with the rice vinegar and salt in a sealable jar. Shake and refrigerate.
- Step 3: Drain and rinse the chickpeas (if using). Use a fork to roughly mash the chickpeas or tuna with 1/4 cup of the prepared Spicy Mayo, reserve the rest for later. Add more mayo for extra creaminess and/or more sriracha for spice.
- Step 4: Lay one nori sheet on a flat surface. Evenly spread the chickpea or tuna mixture over the sheet, leaving a 1 inch border on the side furthest away from you. Add a small handful of pickled vegetables and fresh herbs on top. Roll up the nori away from you, tucking in any loose toppings that might fall out. Once rolled, brush a little water on the seaweed edge to help the nori stick together. Repeat this process with the remaining filling.
- Serve: Use a serrated knife to slice the roll in half. Dip the roll in any remaining spicy mayo and enjoy. These are best enjoyed fresh, but leftovers may be stored in the refrigerator.
Recipe Notes
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Nutrition
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What you should eat next
Nori Crunch Roll
PT20M 1 can chickpeas (or 3 cans of tuna, drained) 1 1/2 cups raw vegetables (such as cucumbers, carrots, and/or radish) 3 large nori seaweed sheets (we like these ones) 1 cup fresh herbs (such as basil and/or cilantro) 3 tablespoons rice vinegar 1/4 teaspoon salt 6 tablespoons mayonnaise (or vegan mayo) 1 tablespoons sriracha 1/2 teaspoon sesame oil Gluten Free Paleo Vegan Low-Carb 3 Servings
Ingredients:
