Recipe Directions

PREP: 20 Minutes TOTAL: 25 Minutes

Prep

Wash vegetables well. Click here for instructions on how to clean and prepare Beetroot | Celeriac | Kale.

Cut kale into thin strips. Julienne beetroot and celeriac. Cut avocado in half; reserve one-half for another use. Cut avocado lengthwise into ½ inch strips. Cut red onion into thin strips and separate shards. Remove rosemary leaves from sprig.

Assemble Using A Sushi Mat

Lay sushi mat on a dry, flat surface. Place 1 nori sheet on the mat with the shiniest side down and the longest edge coming right to the bottom edge of the sushi mat. One inch up from the edge of the nori horizontally lay julienne celeriac and beetroot, some kale strips, a single line of red onions and rosemary leaves across nori roll.

Starting from the edge closest to you, roll the sushi mat away from you, around the vegetables. Use your fingers to wrap the nori tightly around the vegetables. When the leading edge of the mat completes the first roll and touches the vegetables, stop, and pull the leading edge of the mat up. Use your fingers to keep the nori roll tight. Using the small bowl of water, moisten this end with water using your fingertips or a pastry brush. If using a bamboo mat tightly around the nori roll and gently squeeze the roll with your hands several times to ensure a tight roll. Gently tuck any vegetables that are sticking out at either end of the roll.

Without Sushi Mat

Lay raw nori sheet on a cutting board or clean, dry, flat surface. One inch up from the edge of the nori horizontally lay julienne celeriac and beetroot, some kale strips, a single line of red onions and rosemary leaves across nori roll.

Starting from the edge closest to you, take the edge of the nori roll, begin rolling away from you, around the vegetables. Use your fingers to wrap the nori tightly around the vegetables and continue rolling until you reach the uncovered edge of the nori. Using the small bowl of water, moisten this end with water using your fingertips or a pastry brush. Roll tightly and squeeze gently to secure edges. Gently tuck any vegetables that are sticking out at either end of the roll.

Serving

Immediate serving: Wet the blade of a well-sharpened knife. Cut the nori roll into desired sizes or keep it whole. Cut in half then cut the half in half. I cut the roll in thirds to get 3 nice size pieces. Arrange nori rolls on a plate and serve with a dipping sauce.

If preparing in advance: Store prepared nori rolls in an airtight container. Cut just before serving.

Natural Living Cuisine

Nyuszi's Thoughts

By Nyuszi

Not your ordinary nori roll. Pictured with Winter Nori Roll is Sesame Orange Dipping Sauce, contributed here at Gone Raw.

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Comments

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Hi LionMouse, adding pickled ginger, great idea and keeps with the Asian theme. I find when I use avocado in salad that riper it is it acts as a dressing when mixed with the other ingredients.

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I didn't have any nori today, so I tossed the rest of the ingredients together and ate it as a salad. With a little pickeled ginger on top, it didn't even need dressing.

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Hey zhanna8, I'd be happy to help. If you don't mind, go to my web blog and under "About" click on Email/Feedback and email me so I can email you the code. For some reason, it doesn't want to show up when I've tried to display the code in comments.

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i am still did not figure out how to add links where you can click on it

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LionMouse, I'm happy you enjoyed this recipe. Birko, glad the instructions were clear, thanks for the feedback. Zhanna8, thanks, you made me realize that it would be a good idea to link the dipping sauce recipe - I've added the link. 123, hope you can try it soon. :-) Thanks for all your comments.

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hhmmm... i would love to have those right now! ~thanks,,, what is the dipping sause?

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These rolls were really refreshing and easy to digest. Seasonal rolls are a really good idea.

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excellent instructions, thanks!

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This looks great!

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