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Raw Nori Rolls

Raw nori rolls

1 avocado finely sliced

Handful of Coleslaw with cashew dressing for each Nori – see recipe

1 piece of ginger finely grated or pieces of raw pickled ginger

Heaps of sprouts

Mayonnaise vegan and sugar free

Parsnip rice or cauliflower rice.

Parsnip rice

2 cups peeled and roughly chopped parsnip

1/8 cup macadamias

3 tbl pine nuts

1/2 tbl olive oil

1/2 tsp lemon juice

1/2 tsp Celtic or Himalayan salt

1 tsp white miso

  • Place all ingredients except the pine nuts in a food processor and pulse until a rice-like consistency is achieved.

  • Add pine nuts and process some more.

Coleslaw with cashew dressing

1/4 red cabbage, washed, cored and shredded

1/4 white cabbage, washed cored and shredded

2 large carrots washed, trimmed and grated

2 celery stalks washed and finely sliced

1 red, green or yellow pepper seeded and finely sliced

1 large red onion, peeled, trimmed and finely sliced

Handful of sultanas

2 slices of pineapple cut into pieces

  • Combine all ingredients in a large bowl

  • Add dressing


1/2 cup cashew previously soaked for minimum 2 hours

2 tbl lemon juice

1 garlic clove

1/2 cup water

1 pinch Celtic or Himalayan salt

  • Blend all ingredients together until mixed well and serve.

To assemble

  • Place nori sheets shiny side down on a clean cutting board and/or bamboo mat.

  • Spoon a generous rice mixture on the sheets and spread evenly across third of it, leaving 1 inch space at the bottom edge.

  • Add a little Mayonnaise

  • Add Slices of Avocado

  • Add Slices of ginger

  • Load up all the remaining vegetable, sprouts and a little mayonnaise onto each sheet and fold from the bottom of the sheet up using the bamboo mat or your fingers – I personally get a better result using my fingers.

  • Wet the top of the nori sheet with a little water to seal the roll, and then cut into two or you can cut into 4 or 5 smaller pieces as in my photo.

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