Veggie Nori Rolls
There’s no other lunch in my weight-loss arsenal that serves me better than these rolls. They happen to be both raw and vegan, but that isn’t why I love them. It’s their crunchy-meets-creamy texture and the big, bright flavors of carrots, nori, and lemon juice. Another bonus: they are super filling. It’s the kind of midday meal that prevents snacking. And while there is undeniably something health-food-hippie about them, even my husband eats them up.
Ingredients
- 1 sheet nori
- 2 tablespoons hummus, tahini, or cashew cheese
- 1/4 cup sweet pea shoots or sprouts
- 1/4 cup shredded carrots
- 1 small Persian cucumber, cut into matchsticks
- 1/4 avocado, sliced thinly
- 1 tablespoon nutritional yeast flakes
- 1 teaspoon lemon juice
- Salt, to taste
- Arrange the nori sheet on a work surface with the long edge close to you. Spread the hummus in a thin layer over the nori sheet. Layer the pea shoots, carrots, cucumber sticks, and avocado on top of the bottom one-third of the nori sheet. Sprinkle with lemon juice and season with salt to taste.
- Gently but firmly, roll the edge closest to you toward the center of the nori wrap, carefully rolling a sushi-like roll. (Note: a bamboo sushi mat makes this easier. Doing it freehand requires some practice.)
- With a sharp knife, carefully slice your roll and serve immediately.