Nori Rolls with Fresh Vegetables (Printable)

Fresh seaweed rolls with crisp vegetables, creamy avocado, and crunchy sprouts for a healthy bite.

# What You Need:

→ Vegetables

01 - 1 medium cucumber, julienned
02 - 1 ripe avocado, sliced
03 - 1 cup mixed sprouts (alfalfa, radish, or broccoli)
04 - 1 medium carrot, julienned
05 - 1 small red bell pepper, julienned

→ Base and Seasonings

06 - 8 sheets nori (roasted seaweed)
07 - 2 cups cooked sushi rice, optional
08 - 2 tablespoons rice vinegar
09 - 1 tablespoon toasted sesame seeds
10 - Soy sauce or tamari, for dipping
11 - Pickled ginger and wasabi, for serving (optional)

# Directions:

01 - If using sushi rice, combine cooked rice with rice vinegar and allow to cool to room temperature.
02 - Place nori sheet shiny side down on a bamboo sushi mat or clean kitchen towel.
03 - Spread thin layer of rice over lower third of nori, maintaining 0.75 inch border at top.
04 - Arrange cucumber, avocado, sprouts, carrot, and bell pepper in single line across rice. Sprinkle with sesame seeds.
05 - Using mat, roll nori tightly over fillings with gentle pressure. Seal top edge with water if needed.
06 - Repeat rolling process with remaining ingredients to create 8 total rolls.
07 - Slice each roll into bite-sized pieces using sharp, damp knife. Serve immediately with soy sauce, pickled ginger, and wasabi.

# Expert Advice:

01 -
  • No cooking required means you can make these while everything else is happening in your kitchen.
  • They taste restaurant-quality but cost a fraction of what you'd pay for takeout.
  • Your guests will think you're far more skilled than you actually are.
02 -
  • Wet your knife between each cut; it sounds silly until you've destroyed a roll trying to slice it with a dry blade.
  • The nori sheet's shiny side must face down when you start rolling, or the whole texture experience changes.
03 -
  • Buy the best quality nori you can afford; it's the difference between something delicious and something that tastes like the ocean in the best way.
  • Freezing your filling vegetables for ten minutes before rolling keeps them extra crisp and helps the rolls hold their shape beautifully.
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