One of my favorite things to prepare are nori rolls. I make them with many different ingredients. You can see some variations I have done in the past. Raw Nori Rolls with Cauliflower Rice and Vegetable Nori Rolls with Cilantro Chutney. Today’s version is rich and creamy. I used Asian flavoring for the cashew pate.
These nori rolls are easy to prepare. You don’t have to worry about getting the roll to to stick together. The cashew pate holds it together quite nicely. They provide protein and healthy fats from the cashew pate, minerals from the nori seaweed and lots of vitamins and antioxidants from the vegetables. Choose any vegetables you like cucumber, carrots, sprouts. I made these with arugula but whatever you like is fine.
Raw Nori Rolls with Cashew Ginger Pate
Gluten Free, Dairy Free, Vegan
2-4 servings, 4 rolls
4 sheets nori seaweed – I like toasted because it is crispier but raw is good too
Cashew Ginger Pate (recipe below)
Cucumber, carrots cut into julienne strips
Sprouts or arugula
Cashew Ginger Pate
1 cup cashews soaked 4-8 hours
1 inch knob ginger, minced
1 clove garlic, minced
¼ – ½ cup water
2 Tb lemon juice
1 Tb mellow white miso
1 Tb nama shoyu or wheat free tamari
- Place cashews, garlic, ginger in a food processor and process till they’re a coarse meal.
- Add water slowly in a stream with the motor of the machine running. Stop the machine and check the texture: you want it very spreadable, but not so loose as to resemble a sauce.
- Add the lemon juice, miso and tamari. Process until everything is incorporated.
To assemble the sushi:
- Place one sheet of nori horizontally on a clean surface. Spread the bottom half with 1/4 cup cashew pate. Starting in the center of the cashew pate, line your chopped veggies horizontally:
- Starting from the bottom edge, roll the nori sheet up. When it’s almost rolled, spread a little water on the free edge of nori at the top; this will help it stick.
- Very carefully and with a clean, sharp knife, cut the roll into sushi pieces. Serve immediately! I usually serve it with some pickled ginger.
