Recipe: Fresh and Crunchy Raw Nori Rolls with Sweet-spicy Dip

from Tales of a Kitchen

Makes 8 rolls


For the rolls:
2 nori sheets
about 1 cup quinoa
1/4 carrot, julienned
1/3 capsicum, julienned
few matchsticks of cucumber
1/2 avocado, thinly sliced

For the sauce:
1 full tbsp unhulled tahini (it has a dark brown color)
2-3 drops sesame oil
1 tsp tamari
2 tbsp lime juice
1/2 tsp raw honey
hot chili flakes, to taste


First prepare the quinoa according to instructions and set aside.

Second, prepare the sauce by adding all the ingredients to a bowl and whisking until you get a creamy, smooth consistency.

To make the nori rolls, cover a bamboo rolling mat with cling wrap. It will make rolling easier. (Or use parchment paper)

Place a sheet of nori on the rolling mat, shiny side down.

Spread 1/2 cup of quinoa evenly over the nori sheet, leaving a 2 cm strip uncovered along the edge farthest from you.

Arrange half the carrot strips long the center of the quinoa, top with capsicum and cucumber strips, and finally half the avocado slices.

Keep your fingers on the filling to hold it in place and gently begin rolling by lifting the edge closest to you. Gently press as you’re rolling to get a firm roll.

Cut your roll in half, then each half in two. Repeat with the second nori sheet. Serve with sweet-spicy sauce.

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