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Nori Rolls

Prep Time:

Cook Time:


4 nori seaweed sheets


About the Recipe



  • 2-3 cups cooked short-grain brown rice tahini

  • Braggs Liquid Aminos, or gluten-free nama shoyu or tamari

  • 4 nori sheets, cut into quarters

  • ½ English cucumber, sliced thinly into sticks

  • 1 small carrot, sliced thinly into sticks

  • ½ avocado, julienned

  • 1/4 cup grated ginger juice

  • 1/2 cup sunflower sprouts

  • sesame seeds, for sprinkling


  1. Place a sheet of nori shiny-side down on a bamboo mat. Work with wet hands and keep a small bowl of water near by to dip your fingers into.

  2. Spread a thin layer of the rice evenly over the nori, leaving about 1/2 inch on the top edge.

  3. Spread a very thin layer of tahini over the rice.

  4. Place 2 strips of cucumber at the end closet to you. Leave about 1 inch from the bottom.

  5. Next to it, add 1/4 of the carrot, avocado, and scallions. Sprinkle a few sprout on top.

  6. Roll the nori tightly from the bottom using the mat to help make it tight. Seal it with a few drops of water on the 1/2 inch of nori at the top.

  7. Carefully slice the roll into inch-thick rounds. Use a serrated knife dipped in a tiny bit of water.

  8. Repeat the remaining ingredients. Dip into Bragg's Liquid Aminos or gluten-free nama shoyu. Add the juice of grated ginger to the sauce to give it a kick!

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