Nutrition Recipes

Vegan / Paleo Nori Rolls – Recipe

January 4, 2016
Mary Catherine making Nori Rolls

Vegan / Paleo Nori Rolls – Recipe

These yummy, versatile rolls are easy to make and are good for you too.  Nori are thin sheets of dried, edible seaweed that are typically used to make sushi.  You can find them in the Asian food section of most grocery stores. Nori rolls are extremely versitle.  You can add brown rice if you are vegan or add seafood if you are paleo.  They’re your rolls so make them how you want ’em. Here’s how I make mine with some options for various dipping sauces.

Vegetables ready for the nori rolls

Vegetables ready for the nori rolls


  • Red Cabbage
  • Cucumber
  • Carrots
  • Spinach
  • Broccoli sprouts
  • Avocado
  • Lime
  • Cilantro, fresh & chopped
  • 1 Package of Nori Rolls (usually come in 8-count or 10-count)

Preparation Instructions

Nori sheet with avocado

Nori sheet with avocado

Pick your favorite vegetables.  I chose red cabbage, cucumber, carrots, spinach, broccoli sprouts, and avocado (see list above).  Cut your vegetables (with the exception of the avocado) into matchstick size bites that will be easily rolled up.

Cut your avocado in half. Remove the pit. Scoop out the avocado into a bowl. Squeeze a little lime juce and smash the avocado to make a creamy paste.

Vegetables and nori sheet ready for rolling

Vegetables and nori sheet ready for rolling

Place your nori sheet, shiny side down onto a bamboo mat or a piece of parchment paper.  2 inches for the end closest to you, spread the advocado in a line over the Nori sheet.  Stack all of your vegetables on top of the advocado.  Sprinkle with chopped cilantro. Wet your fingers lightly. Dampen the nori sheet at the opposite end.  Begin to roll the nori sheet toward the wet end.  You can use a bit more water to help finish sealing your roll.

Nori rolls - finished product

Nori rolls – finished product

Soy-based Dipping Sauce (Vegan)

  • 1/3 Tamari (gluten-free soy sauce)
  • 1/3 Rice Wine Vinegar
  • 1 tsp. hot chili sauce of your choice
  • 1 tsp. sesame oil
  • 1/2 tsp. fresh minced ginger
  • 2 – 3 minced garlic
  • 2 – 3 chopped scallions for garnish

Whisk all ingredients together and garnish with scallions.  Keep in a mason jar in the fridge.

Thai Crystal Sauce (Vegan)

  • 1 cup water
  • 2 cups sugar
  • 1/2 cup rice wine vinegar
  • 1/4 cup of minced garlic
  • 3 tbsp. crushed red pepper

Bring sugar, water, and garlic to a boil in a suace pan.  Simmer until syrup-like.  It should take about 20 minutes.  Add crushed red pepper.  Keep in a mason jar in the fridge.

Sunflower Seed Sauce (Paleo)

  • 1/4 cup sunflower seed butter
  • 1 tbsp. coconut aminos
  • 1 tbsp. freshly squeezed lime juice
  • 1 tsp. sesame oil
  • 1 tsp. maple syrup
  • 1/8 tsp. red pepper flakes,  more if you want a spicier sauce
  • Hot water

Whisk ingredients together adding enough hot water to make a thin dipping sauce.  Place in jar and keep in the fridge.

Mary Catherine prepares to enjoy Nori Rolls with our daughters Tori (left) and Alex (right)

Mary Catherine prepares to enjoy Nori Rolls with our daughters Tori (left) and Alex (right)

Acknowledgement: Thanks to,, and  I used a fusion of your recipes to create my own.




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