The Raw Truth

Nori Rolls

This was the most popular dish ever at The Raw Experience, where we would sometimes make up to fifty nori rolls a day. Nori can be rolled

using a bamboo sushi mat or by hand. Once it is rolled, it takes skill to cut. Be sure to use a wet serrated knife and to keep the seam side down.

It takes skill and patience to master nori rolling and cutting, but once you figure it out, it’s a snap. Nori is very versatile, and many different things

can be rolled inside. Experiment with your own favorite flavors. (Pictured here)

SERVES 4

4 sheets nori (dried, not toasted)

3 cups loosely packed field greens

1 cup Festive Seed Cheeze

1 cup Carrot-Almond Pâté

1 avocado, peeled, pitted, and sliced

1 carrot, cut into ⅛-inch- thick strips

1 beet, peeled and cut into ⅛-inch-thick strips

1 cup loosely packed sunflower sprouts

¼ cup sesame seeds, for garnish

For each roll, place a nori sheet on a sushi mat or the counter, shiny side down with the ridges running vertically. Lay a few greens on the sheet 1
inch from one edge. Cover with ¼ cup of the seed cheeze and ¼ cup of the pâté. Top with one-quarter each of the avocado, carrot, beet, and
sprouts. Fold the nori sheet in half and firmly envelop the contents by tucking the folded sheet edge underneath the contents. Roll the nori sheet into
a cylinder, wrapping the contents firmly. Moisten the outside edge of the nori sheet and seal. Let sit, seam side down, for 2 minutes. Cut into 8 to 10
serving pieces with a wet serrated knife. Serve garnished with the sesame seeds.