Nori Rolls with Vegetables (Printable Version)

Crisp vegetables wrapped in roasted seaweed with creamy avocado and crunchy sprouts.

# What You'll Need:

→ Vegetables

01 - 1 medium cucumber, julienned
02 - 1 ripe avocado, sliced
03 - 1 cup mixed sprouts (alfalfa, radish, or broccoli)
04 - 1 medium carrot, julienned
05 - 1 small red bell pepper, julienned

→ Seaweed and Rice

06 - 8 sheets nori (roasted seaweed)
07 - 2 cups cooked sushi rice, optional
08 - 2 tablespoons rice vinegar

→ Seasonings and Condiments

09 - 1 tablespoon toasted sesame seeds
10 - Soy sauce or tamari, for dipping
11 - Pickled ginger and wasabi, for serving, optional

# How To Make:

01 - If using sushi rice, combine cooked rice with rice vinegar and allow to cool to room temperature.
02 - Place a sheet of nori shiny side down on a bamboo sushi mat or clean kitchen towel.
03 - Spread a thin layer of rice over the lower third of the nori, leaving a 0.75 inch border at the top.
04 - Arrange cucumber, avocado, sprouts, carrot, and bell pepper in a single line across the rice. Sprinkle with sesame seeds.
05 - Using the mat, roll up the nori tightly over the fillings, pressing gently to seal at the top edge with water if needed.
06 - Repeat the rolling process with remaining ingredients to create 8 rolls total.
07 - Cut each roll into bite-sized pieces using a sharp, damp knife.
08 - Arrange rolls on a serving plate and serve immediately with soy sauce or tamari, pickled ginger, and wasabi on the side.

# Helpful Hints:

01 -
  • You can have fresh, restaurant-quality rolls ready in twenty minutes without a single pot or pan.
  • Every bite bursts with different textures and flavors, making it feel fancy even though you're basically just rolling vegetables in seaweed.
  • It's endlessly customizable, so whether you're vegan, avoiding carbs, or just tired of the same lunch, these rolls adapt to exactly what you want.
02 -
  • The rice needs to be completely cool before you roll, or the nori will get damp and tear—I learned this the hard way when I impatiently rolled warm rice and ended up with a soggy mess.
  • Don't overstuff your rolls; a modest amount of vegetables rolls smoothly and holds together, but pile them too high and everything squeezes out the sides when you cut.
  • The nori sheet's shiny side should always face down on the mat—the rough side is what grips the rice and vegetables, keeping them from sliding around.
03 -
  • Keep your knife damp between cuts by dipping it in water or wiping it on a damp cloth—this single habit prevents the nori from tearing and makes every slice look intentional.
  • If you can't find toasted sesame seeds, you can toast raw ones yourself in a dry skillet for two minutes, and you'll immediately understand why people get excited about this simple ingredient.
Return