Recipe: Nori Roll with Sesame Ginger Dressing

Nori Roll with Sesame Ginger Dressing | Vitanja

ingredients

UN-TUNA PATÉ | YIELD: 1 1/4 CUPS
1 tablespoon dry wakame
2 tbsp nama shoyu or tamari
2 tbsp sesame oil
1 tbsp lemon juice
1 cup sunflower seeds, soaked
1/4 cup water
1 1/2 tbsp grated ginger
1/2 teaspoon cracked black pepper
1/2 tsp onion powder
1/4 cup finely chopped celery 
1/4 cup finely chopped green onion or chives

Nori Roll with Sesame Ginger Dressing | Vitanja

Soak wakame in nama shoyu, roasted sesame oil and lemon juice for 15 minutes. Pulse sunflower seeds, soaked wakame & it’s liquid, water, ginger, black pepper and onion powder, in the food processor until you get a „tuna“ texture. Transfer into a bowl and fold in the celery and green onion.

Nori Roll with Sesame Ginger Dressing | Vitanja
Nori Roll with Sesame Ginger Dressing | Vitanja

NORI ROLL | YIELD: 1 ROLL
1 Nori sheet
2 big handful alfalfa sprouts (or your favorite greens/spinach/raw grinded cauliflower or other sprouts)
3 tablespoons un-tuna pate (see recipe above)
1/4 cup each julienned cucumber, yellow bell pepper, carrot

Spread alfalfa sprouts evenly onto the nori sheet, leaving about 1inch/3cm of nori empty at the top or bottom. Arrange julienned veggies & un-tuna pate across the center of alfalfa sprouts. Lift the edge of nori and roll over the filling once and press down.

Then roll all the way towards the exposed end of the nori sheet to make a long roll. Moisten with a little bit of water to help seal. Cut into 4-6 pieces to serve.

Nori Roll with Sesame Ginger Dressing | Vitanja

SESAME GINGER DRESSING | YIELD: 3/4 CUP
2 tbsp roasted sesame oil
2 tbsp apple cider vinegar
2 tbsp nama shoyu or tamari
2 tbsp coconut nectar or liquid sweetener of your choice 
2 tbsp tahini
1 tbsp grated ginger

Blend all ingredients in the blender. You can keeping a jar for 1 week in the fridge.

Recipe @sayurihealingfoodacademy 
Photos: Anja

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