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.
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.
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.
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?
(Disclosure: This post contains affiliate links. Find out what that means for you here.)
SHOP THE POST