Sick of sandwiches and bored of biscuits? It could be time to get some nori, or as some people call it, kale of the sea. Made from a species of red algae called Porphyra nori is dried, edible seaweed widely known for its use in making sushi, as well as savoury pancakes, sprinkles for soup and rice dishes, in rice crackers, or just eaten on its own.
Preparation Time: 15 minutes
Cooking Time: 5-10 minutes
Serves: Each roll serves 1 person
Nori sheets are available from most supermarkets
Ingredients Nori sheets - If you don’t like nori, you can try shaved cucumber, lettuce, rice paper, soy paper and Inari, which is a fried pocket of tofu, soaked in a flavourful liquid.
1 cup mung bean sprouts
1 red/green/yellow capsicum – thinly sliced
1 cucumber- thinly sliced length-ways
½ cup purple cabbage
1 cup kale
Ingredients ready to roll, with the avocado mixture
A sushi making kit can sometimes be costly, all you really need for this recipe is a bamboo rolling mat – (Called a Makisu in Japanese) covered in plastic wrap (For easy clean up). If you don’t have one handy, a folded over clean tea-towel with a layer of glad wrap in between the roll and the tea towel will suffice. You will also need a sharp knife.
Rolling mat, sharp knife, tamari
Cut the avocado in half, discard the seed and scoop the all the avocado flesh into a bowl, squeeze in the lime juice and mash together with a fork. Set aside.
Take a nori sheet, place shiny side down, then spread a thin layer of tahini on the nori sheet with a teaspoon or brush, making sure to cover the edges well, so they stick together when you roll it up.
Spread 1-2 tablespoons of the avocado lime mixture on the bottom half of the sheet, then assemble your veggies on top of the avocado.
Assemble your veggies on the bottom half of the sheet
Roll it firmly but carefully using the rolling mat, starting with the edge closest to you, rolling towards the centre of the sheet, removing the mat as you continue to roll, making sure it is rolling evenly. Seal the edge at the end with a little more tahini if required.
Cut into 6-8 even pieces with the sharp knife.The more ingredients, the thinner the slices should be.
Assemble the rolls onto a plate
Serve immediately, alongside your tamari, wasabi and pickled ginger, if using.
These will look great on a platter, served as hors d'oeuvres or an entrée.