Watch Julieanna roll up Mediterranean, Japanese and Mexican style wraps, all made from the nutritious nori seaweed. Use any seaweed you have leftover to experiment new norito themes and submit your favorite nori concoctions. This recipe comes to us from Julieanna Hever, The Plant-Based Dietitian.
Serves 1
For the Japanese norito:
- 1 sheet nori
- 2 tablespoons brown rice, cooked
- ½ teaspoon miso paste
- A few slices cucumber
- 1 tablespoon carrots, shredded
- A drizzle tamari or soy sauce, to taste
- Sesame seeds, for garnish
For the Mediterranean norito:
- 1 sheet nori
- 2 tablespoons hummus
- A few slices red bell pepper
- A few slices cucumber
- 1 tablespoon sundried tomatoes, sliced
For the Mexican norito:
- 1 sheet nori
- 2 tablespoons guacamole
- 2 tablespoons jicama, sliced
- 1 teaspoon cilantro
- 1 tablespoon salsa
To make the Japanese norito:
Spread the brown rice on the sheet of nori. Using a butter knife, spread the miso paste on top of the rice. Place the cucumber and carrot slices on top of the miso covered rice. Top with a drizzle of tamari and a sprinkling of sesame seeds. Roll it up to complete.
To make the Mediterranean norito:
Spread the hummus on the sheet of nori. Lay the strips of red pepper, cucumber and sun dried tomato over the hummus. Roll it up to complete.
To make the Mexican norito:
Spread the guacamole on the sheet of nori. Lay the slices of jicama on the guacamole and sprinkle with cilantro. Top with salsa. Roll it up to complete.
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