Nori Seaweed Wraps Recipe with Spicy Tahini Drizzle
This seaweed wraps recipe is built around the most addictive spicy tahini drizzle you'll ever make — and yes, you should double the batch. Crisp rainbow vegetables and creamy avocado rolled up in nutrient-rich nori, ready in 15 minutes. Vegan, gluten-free, and raw.
Servings: 4 Wraps
Calories: 190kcal
Ingredients
Sunrise Nori Wraps
- 4 nori seaweed sheets
- 1/4 small head red cabbage very thinly sliced
- 1 large carrot peeled and juliened
- 1 small yellow summer squash julienned
- 1 small cucumber julienned
- 1 large ripe avocado pitted, peeled, and sliced
- 1 recipe Spicy Tahini Drizzle
Spicy Tahini Drizzle
- 2 tablespoons freshly squeezed lemon juice
- 1 1/4 tablespoons chickpea miso paste
- 1 tablespoon raw tahini
- 2 medjool dates pitted
- 1 garlic clove minced
- 1/4 teaspoon crushed red pepper flakes
- Water as needed to thin the drizzle
Instructions
- Place the nori sheets on a flat surface. Divide the cabbage, carrot, squash, cucumber, and avocado among the sheets. Top each pile of vegetables with a heaping tablespoon of the Spicy Tahini Drizzle, and the roll up the nori sheets into a tube shape.
- Make the tahini: Combine all of the ingredients except the water in a blender. Blend, adding water 1 teaspoon at a time as you go, until the mixture becomes a thin sauce.
Notes
If possible, use a food processor to slice the cabbage so you can get it super thin. Also, make sure the vegetable strips are all the same width and length so that they don't hang over the edges of the nori sheets; this will make rolling up the wraps easier. use leftover tahini drizzle as a dressing for salads or as a dip for crudités.
Nutrition
Serving: 1wrap | Calories: 190kcal | Carbohydrates: 25g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 234mg | Potassium: 784mg | Fiber: 7g | Sugar: 14g | Vitamin A: 3551IU | Vitamin C: 51mg | Calcium: 72mg | Iron: 2mg