Vegetable Nori Wraps with Sunflower Butter Dipping Sauce (Raw, Vegan, Grain-Free, Paleo)

Finely shredded carrots, thin strips of crunchy radishes, spinach leaves and sprouts are bundled up in an edible seaweed container and served alongside a creamy sunflower butter dip for a practical and portable lunch or snack.

nori wraps, nori rolls, raw nori rolls, raw nori wraps

I like to think of these nori vegetable wraps as a portable salad; great for getting extra fresh, raw vegetables and mineral rich seaweed into your diet while also easy to eat with your hands and a natural for picnics and parties.

Sushi’s popularity certainly has made nori a more common appearance on menu’s and supermarket shelves everywhere these days.  The paper-thin sheets of seaweed best known for holding together sushi are also filled with essential minerals from the sea like much needed iodine.  The taste is often described as umami which is best described as evoking a certain savoriness. shredded carrots, pea shoots, watermelon radishes, sunflower seed butter dipping sauce

I use the sheets as an alternative wrap for all manners of fillings.  They’re an excellent way to enjoy raw vegetables not to mention a great vehicle for using up whatever vegetables maybe lying around in your vegetable bin.  You can’t really go wrong with the filling, just choose a variety of fresh vegetables and slice them up thin.

The beauty of nori wraps is their simplicity.  You choose your filling, prepare your sauce and get rolling.  I whizzed some carrots in the food processor to create a raw “rice” of sorts as the base for the rolls and then piled on layers of fresh crunchy vegetables and sprouts.  The finished rolls can be cut into bite sized pieces like traditional sushi or cut in two for a handheld wrap.

raw vegetable rolls, vegetable wraps, paleo sushi

The dipping sauce is creamy from the sunflower seed butter with a little zip thanks to some fresh lime juice and is a nice counter point to the crunch of the raw vegetables.  And if you’re anything like me, you may find yourself making a double batch to dip all your vegetable in.

What’s your favorite portable lunch or snack?

Raw Vegetable Nori Rolls or Wraps with Sunflower Seed Butter Dipping Sauce (Raw, Vegan, Grain-Free, Paleo)

Yields makes 6 to 8 wraps

Raw vegetables are bundled up in a nori sheet and served alongside a creamy sunflower butter dip.

25 minPrep Time

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    Make the sunflower seed butter sauce:
  1. Whisk all the ingredients together adding enough hot water to thin to make a loose but not watery sauce for dipping.
  2. Make the carrot “rice”:
  3. Pulse the carrots in the bowl of a food processor until very finely chopped (about the size of rice).
  4. Remove the chopped carrots and place in the middle of a clean kitchen towel, cheesecloth or nut bag squeezing over a large bowl to remove the liquid. Save the juice and drink it, you just made carrot juice without a juicer! (Alternatively you can use the leftover carrot pulp from making carrot juice to make the carrot rice.)
  5. Place the carrot “rice” in bowl and add vinegar, stir to combine.
  6. Assemble the vegetable nori rolls:
  7. Place a nori sheet shiny side down on a sushi mat or cutting board. Spoon a thin layer of the carrot “rice” along a third of the sheet closest to you, pressing down firmly to smooth.
  8. Place the spinach in the middle of the carrot “rice” all the way down the sheet. Repeat with the avocado, radishes and sprouts.
  9. Using the edge of the sushi mat closest to you, grasp the mat and the edge of the nori sheet rolling both over the vegetable filling. Press down on the opposite side pulling back gently towards you to create a log shape. Roll nori tightly, using the mat to help. Brush the edge of the nori sheet furthest away from you with a finger dipped in a little water to moisten and seal the edge.
  10. Repeat this process until you have run out of filling or nori sheets.
  11. Place the rolls seam side down and using a sharp knife, gently slice the nori rolls into desired pieces and arrange on a serving platter . Serve the rolls immediately with the dipping sauce alongside.


Gluten-Free, Grain-Free, Vegan, Raw, Paleo

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  1. says

    Beautiful veggie wraps, Sylvie! I love how you whirred your carrots in the processor to create “carrot rice” as a filler and that you used sunflower butter in the sauce with coconut aminos and toasted sesame oil. Delish. Also, I like that your wrap of choice was nori. We need to add iodine to our diet…especially if we don’t eat enough seafood. Gorgeous photos as always. Thank you for sharing. Will be pinning tonight!

  2. says

    This looks delicious! Such a great idea. Love the nori wrapper and carrot “rice”. And the sun-butter dipping sauce sounds awesome.

    As for your question, I have no idea – I put leftovers in Weck jars for lunch normally 🙂

  3. says

    What a great idea for a portable lunch! I’m prone to packing leftovers for lunch everyday, which is great, but I keep reminding myself that it’s good to mix things up with some options that are cold/raw/not in need of the microwave, especially when the weather is nice and conducive to eating outdoors!

  4. says

    This is so colorful and gorgeous! I love using nori to wrap veggies like this, but your dipping sauce sounds incredible! I need to try this! I honestly have 4 packages of nori in the pantry right now!

  5. says

    GIRL I just finished making and eating this (and it’s the SECOND recipe of yours I’ve used TODAY). Awesome. I love how simple and easy-to-modify this is, along with the cucumber noodles I made earlier. 😉

    I am cooking and eating for one, so I just eyeball ingredients and use whatever is on hand. LOVE your ideas and pictures. So inspiring! Keep doing what you’re meant to do!

    With gratitude~