Nori Wraps
Total Time
20 mins
Prep Time
20 mins
Rating
5 out of 5 stars
(5)
Ingredients
2 servings
- 2 cups cooked short-grain white rice, or brown rice
- Splash of rice vinegar
- Pinch of cane sugar
- 2 tablespoons tamari
- 2 tablespoons lime juice
- 2 to 3 nori sheets, cut into quarters
- ½ English cucumber, sliced into strips
- 1 ripe mango, sliced into strips
- ½ avocado, sliced into strips
- Pickled ginger
- Sesame seeds, for sprinkling
- ⅓ cup mayo
- 2 teaspoons sriracha
- A few dabs of umeboshi paste (optional)
- 3 ounces sliced baked tofu (optional)
- Basil leaves (optional)
- Microgreens (optional)
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Preparation
Step 1
Fold the rice vinegar, sugar, and salt into the hot cooked rice. Cover until ready to use.
Step 2
In a very small bowl, combine the tamari and the lime juice and set aside to use as a dipping sauce.
Step 3
Make the spicy mayo: In a small bowl, stir together the mayonnaise and the sriracha.
Step 4
Serve the nori squares, rice, cucumber, mango, avocado, pickled ginger, sesame seeds, and desired extras, on a platter to assemble as you eat, mixing and matching fillings as you like. Serve with the tamari-lime dipping sauce and spicy mayo.
Step 5
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Chef's notes
There are some *very* optional ingredients here:
strips of baked tofu (for protein) and a dab of umeboshi paste (salty pickled plum) that I always have on hand to enjoy with my rice.
This is a fun sushi-like dinner when you don’t feel like making actual sushi rolls.
