Better Than Sushi Nori Rolls

January 17, 2018

I’ve tried making veggie sushi rolls in the past and ended up frustrated when they turned out more like sushi piles and had to be eaten with a fork. What’s the point of sushi if you can’t eat it with your hands? Instead of giving up, I’ve changed my approach. From now on my “Sushi” rolls will just have to contain sticky spreads to hold them together and will not be cut into little pieces only to fall apart. Also, rice is next level… It’s too hard to manipulate so I’m not there yet. For now, my “sushi” will look more like little nori burritos but at least they taste great and can still be eaten with your hands!


*makes about 4 Servings

4 Sheets Nori Seaweed
2 large cucumbers, thinly sliced
2 ripe avocados
1 jicama, peeled and cut into 1/4 inch strips
approx. 1 cup long-stem sprouts (I used radish sprouts)
4 T hemp hearts
Spread of your choice (I used Lantana spicy yellow lentil hummus)
Plain tahini Sauce
4 T Tamari soy sauce

-Portion all veggies into 4 equal servings
-Place one sheet of Nori (smooth, shiny side down) on a clean, dry surface with the longest side facing you
-Arrange cucumber slices in slightly overlapping rows on Nori, starting on the left side. Leave about 1 inch uncovered on the right edge of the seaweed
-Smear spread in a thin layer over all cucumbers then drizzle with tahini
-Sprinkle hemp hearts over spread and tahini
-Arrange jicama, avocado and sprouts vertically about 1 inch from the left edge of the Nori
-Fill a small cup with luke warm water and set near you
-Turn Nori so the left edge is closest to you then use both hands to tightly roll all the fillings up
-When you reach the uncovered strip of Nori, Dip your fingers in the water and dab the nori lightly to seal the edge of the roll
-Repeat to complete all 4 rolls
-Enjoy with Tamari for dipping