Sunrise Nori Wraps with Spicy Tahini Drizzle
These nori wraps are packed with healthy veggies--avocado, squash, cabbage--and topped with a miso tahini sauce. A great easy snack recipe from my friend Amie Valpone's new cookbook, Eating Clean.
Servings 16 handrolls
Ingredients
- 4 nori seaweed sheets cut into 4-inch squares
- ¼ small head red cabbage very thinly sliced
- 1 large carrot peeled and julienned
- 1 small yellow summer squash julienned
- 1 small cucumber julienned
- 1 large ripe avocado pitted, peeled, and sliced
For the Spicy Tahini Drizzle:
- 2 tablespoons freshly squeezed lemon juice
- 1 ¼ tablespoons chickpea miso paste
- 1 tablespoon raw tahini
- 2 medjool dates pitted
- 1 garlic clove minced
- ¼ teaspoon crushed red pepper flakes
- Water as needed to thin the drizzle
Instructions
- To make the tahini: Combine all of the ingredients except the water in a blender. Blend, adding water 1 teaspoon at a time as you go, until the mixture becomes a thin sauce.
- To make the wraps: Place the nori sheets on a flat surface.
- Add a few pieces of cabbage, carrot, squash, cucumber, and avocado to each sheet. Top each pile of vegetables with a heaping tablespoon of the Spicy Tahini Drizzle, and then roll up the nori sheets into a tube shape.
- Serve alongside the remaining sauce!
Notes
If you want the wraps to stick together when you roll them up, wet the sides of each sheet with a little water (you can just use your finger). I laid out my sheets like diamonds and placed the veggie piles vertically. Then all I had to do was tuck the bottom corner and fold the sides in to get little hand rolls.