Nori Rolls with Vegetables (Printable Version)

Fresh and vibrant DIY seaweed rolls with crisp vegetables, creamy avocado, and sprouts—ready in just 20 minutes.

# What You'll 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

→ Nori 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 with shiny side down on a bamboo sushi mat or clean kitchen towel.
03 - Apply a thin, even layer of rice over the lower third of nori, maintaining a 3/4 inch border at the top edge.
04 - Layer cucumber, avocado, sprouts, carrot, and bell pepper in a horizontal line across the rice, then sprinkle with sesame seeds.
05 - Using the mat as a guide, roll nori tightly over fillings, pressing gently to compress. Seal the top edge with water if necessary.
06 - Repeat the rolling process with remaining nori sheets and ingredients to create 8 total rolls.
07 - Using a sharp, damp knife, cut each roll into 6-8 bite-sized pieces, wiping the blade between cuts.
08 - Arrange sliced rolls on a serving platter and serve immediately with soy sauce or tamari, pickled ginger, and wasabi on the side.

# Expert Tips:

01 -
  • You control every ingredient, so it's as healthy or indulgent as you want it to be.
  • No cooking required means you can make these while chatting with friends or right before dinner.
  • They're naturally gluten-free and vegan, but nobody needs to know unless you tell them.
02 -
  • A wet knife is non-negotiable; dry blades shred the nori and turn your beautiful rolls into sad, torn edges.
  • Over-stuffing is the most common mistake, but restraint here actually creates a more elegant roll that holds together and tastes better with each bite.
03 -
  • Nori loses its crispness quickly once rolled, so make these as close to serving time as possible, or they become chewy rather than satisfying.
  • If you're meal-prepping, store your rolls upright in an airtight container with parchment between layers, and they'll hold their shape better than if stacked flat.
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