About This Fresh And Crunchy Raw Nori Rolls With Sweet-Spicy Dip Recipe
Making your own sushi at home is much easier than you might think, and it’s a great way to enjoy fresh and healthy food.
Nori rolls have always been a huge hit in my house, but I decided to switch it up this time by adding cauliflower couscous. The rolls are fresh and crunchy, with a slight sweetness and spiciness from the dip.
If you’re worried about making nori rolls at home, in this recipe, I will walk you through the step-by-step process for making the perfect rolls. You only need a few simple ingredients like carrots, bell pepper, cucumber, and avocado. The regular rice is replaced with cauliflower couscous for the filling. And the rolls are dipped in a sweet-spicy dip that will tantalize your taste buds.
Now, although these raw nori rolls might look pretty involved, they’re actually really easy to make. The most time-consuming part is probably chopping all these veggies, but even that takes only about 10 minutes. And if you’re short on time, you can easily skip the dip or just use a store-bought version. But, I highly recommend making it!
This raw nori rolls recipe is a delicious and healthy option that is perfect for a quick and light meal or snack. The best part? You can customize the ingredients to suit your preferences.
Give this recipe a try — you may just find yourself preferring it to regular sushi!
What You Need for This Fresh And Crunchy Raw Nori Rolls With Sweet-Spicy Dip Recipe
- Nori Sheets: These dark seaweed sheets are available in most grocery stores in the Asian or international aisle.
- Cauliflower: I like cauliflower couscous because it is light and fluffy and can replace rice or couscous in any dish. Eaten raw, the cauliflower grains are tender but crunchy with a mild flavor.
- Veggies: I like to use carrots, red bell pepper, cucumber, and avocado. They give a wonderfully crunchy texture and make these rolls super colorful.
- Unhulled Tahini: Made from fresh sesame seeds, its consistency is smooth and has a deliciously nutty taste and aroma.
- Sesame Oil: It has a deep, rich, and nutty flavor.
- Tamari: It has a rich umami flavor. It is slightly thicker in texture and less salty than soy sauce.
- Lime Juice: It gives a bit of an acidic taste, making the sauce bright and vibrant.
- Honey: To balance the acidic taste of the lime, I have used a little bit of raw honey.
- Chili Flakes: I have added a few chill flakes for a little bit of spiciness.
- Veggies: I have used carrots, red bell pepper, cucumber, and avocado, but you can use whatever combination of raw veggies you like. Red cabbage, zucchini, and kale leaves are a great addition, too.
- Nori Sheets: They can be replaced with rice paper sheets.
- Tamari: It can be replaced with soy sauce, but be careful as the dip will be slightly saltier.
Can I store these raw nori rolls?
These nori rolls are better consumed fresh, immediately after you make them. However, you can store the ingredients, like the julienne veggies and the dip, separately and assemble the rolls when you’re ready to eat them.
Can I make these nori rolls without a bamboo rolling mat?
Yes. Instead of the bamboo rolling mat, you can use a piece of parchment paper to roll them. It will be a bit tricky since the parchment paper will not give as much steadiness as a bamboo rolling mat, so just make sure you roll the nori sheet firmly.
Fresh And Crunchy Raw Nori Rolls With Sweet-Spicy Dip
These fresh and crunchy raw nori rolls are a delicious, healthy option for a light meal or snack.
Yield: 8 rolls
For the cauliflower couscous:
For the rolls:
For the sauce:
How To Make Fresh And Crunchy Raw Nori Rolls With Sweet-Spicy Dip Step By Step
Start by making the cauliflower couscous. Add all the ingredients for the cauliflower couscous to a food processor and blitz away until you get a couscous consistency.
Then, prepare the dip by adding all the ingredients to a bowl and whisking until you get a creamy and smooth consistency. Set aside.
Now you can start to make the nori rolls. Place a nori sheet on the rolling mat with the shiny side down.
Place a thin layer of cauliflower couscous over about half of the sheet.
Top the couscous with thin slivers of carrot, red bell pepper, cucumber, and avocado slices.
Keep your fingers on the filling to hold it in place and gently begin rolling the bamboo mat by lifting the edge closest to you. Gently press as you’re rolling to get a firm roll, and roll it until the end.
Allow the roll to sit for a minute or two, then cut it in half, then each half in two. Repeat the same with the second nori sheet. Serve with the sweet-spicy sauce, and enjoy!
- Before cutting the nori rolls, it is always better to let them sit for a minute or two, seam side down. This allows the rolls to compact better and makes them easier to cut.
- The moisture from the cauliflower couscous should seal the edge of the nori roll, but if it doesn’t, wet your fingers and run them along the edge.