Cucumber and Avocado Quick Nori Roll Recipe


4 sheets nori seaweed (available from natural food stores and Japanese markets)
450 grams (1 pound) cucumbers, thinly sliced with a mandolin slicer (I don’t peel my cucumbers; see note)
toasted sesame seeds
ground chili powder (optional)
1 ripe avocado, sliced into thin wedges
100 grams (3 1/2 ounces) tofu, or cooked chicken, or fish (raw and super fresh, or cooked), cut into strips
long-stem sprouts or sprouted seeds
soy sauce, for serving

Optional additions
pink radishes, thinly sliced with a mandolin slicer
large handful of small salad leaves, such as baby spinach or baby kale
fresh herbs, especially shiso or cilantro
1/2 ripe mango, sliced into strips
1/2 small jicama, peeled and cut into strips


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