Vegetable Nori Rolls

I absolutely LOVE nori rolls!  You can fill then with any leftovers you have in the fridge and nori is a great way to get in your iron and iodine!  This recipe uses avocado, carrots and cucumbers as it’s main fillings, but feel free to use cooked sweet potato, fish or even meat as well!

Avocado Nori Rolls


Vegetable Nori Rolls

Makes about 3 – 4 rolls


1 cup uncooked brown rice

2 cups filtered water

1 carrot, thinly sliced

1 cucumber, thinly sliced

1 avocado, thinly sliced

1 cup fresh arugula

1/2 cup horseradish sauce (see recipe)

1/4 cup toasted sesame seeds

2 – 3 sheets nori

bamboo sushi mat

1 medium sized bowl of water to keep hands moist



To start cook the brown rice by first rinsing the rise in a fine mesh strainer under the faucet using your hand to scour the rice. Rinse until the water runs clear. Now place the rice in a medium sized saucepan with 2 cups filtered water and a pinch of sea salt. Bring to a boil, cover and let simmer for 40 minutes. Turn off the heat and let sit for about 5 minutes before removing the lid. This step prevents the rice from sticking to the bottom.

While the rice is cooking wash and thinly slice the carrots, cucumber and avocado, keeping each vegetable in its own bowl. Wash and dry the arugula and set aside.

Make the horseradish sauce if not already prepared and set aside.

Once the rice is finished cooking and cooled slightly you are ready to start.

Place one sheet of nori shiny side down on the bamboo sushi mat. Spread about 1/3 cup of cooked rice to evenly cover the bottom 3/4 of the nori sheet, it should be about 1/4 inch thick layer of rice, using your damp hands to press the rice all the way out to the sides and lower edge. Intentionally leave the top 1/2 inch of the sheet without rice.

Lightly sprinkle sesame seeds all over the rice. Now about mid way up on the rice place a row of carrot, cucumber, avocado, horseradish and arugula. Starting from the bottom roll up and after the first roll, pick up the bamboo mat and use that to finish the Roll. When you get to the end of the nori, wet the space without the rice lightly to help stick.

Use your hands to gently press the roll into shape. With a wet and sharp knife, cut the roll into 8 pieces starting in the center of the roll first.


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