Nori Rolls with a Japanese Tahini Sauce – Monica Yates
Mains

Nori Rolls with a Japanese Tahini Sauce

BY Monica Yates

These nori rolls are an easier substitute for homemade sushi that takes way less time, yet still tastes delicious! Seaweed is LOADED with nutrients and full of iodine which is important in order to have a functioning thyroid. Plus, when you combine these rolls with my epic Japanese tahini sauce, you will be blown right out of your chair. It’s so good you’ll be pouring it over every recipe from now on.

  • 5 sheets of nori
  • 1/2 of a large avocado or 1 small avocado
  • 1 Lebanese cucumber, sliced into sticks
  • 1 red capsicum sliced into sticks
  • 1 carrot, sliced into sticks
  • 1/4 red cabbage, sliced into 5mm slices
  • 2 spring onions, sliced to serve
  • black and white sesame seeds for garnishing

 

Sauce: 

  • 4 Tbsp warm water
  • 3 Tbsp unhulled tahini
  • 1/4 tsp garlic powder
  • 1/4 tsp ginger powder
  • 2 Tbsp tamari
  1. Layout a piece of nori, and place down the right side some cucumber, cabbage, capsicum, carrot and avocado.
  2. On the left side edge of the nori sheet, wet it slightly with some water on your fingers. Then roll it up from right to left, holding really tightly and set aside. Repeat for all the rest of the sheets.
  3. Using a serrated knife, slice each of the long rolls into half
  4. To make the sauce, combine everything into a cup and mix very well with a teaspoon. It will start off looking clumpy and gross, but as you keep mixing it will go smooth and creamy.
  5. Sprinkle with the spring onion and sesame seeds and enjoy!

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