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Raw Salad Nori Wraps
MAKES 4 WRAPS
- INGREDIENTS
- 4 raw or toasted sheets nori
- 1 tablespoon beet gochujang
- 4 leaves Boston lettuce, red or green leat
- 1 firm but ripe avocado, sliced
- 1 large handful sprouts, microgreens, or pea shoots
- 2 Persian cucumbers, thinly sliced
- 2 carrots, shaved
- 2 radishes, thinly sliced
- Small bowl of room-temperature water
- Tamari sauce
- Dash of sesame seeds
METHOD
Along the bottom edge of each sheet nori, spread 1 teaspoon of the gochujang. Then place 1 leaf lettuce on top of the paste. Next, arrange the sliced avocado, sprouts, cucumbers, carrots, and radishes (or whatever veggies you are subbing) in a row, on top of the lettuce. You don’t want the roll to be too large, or it will be hard to seal. Using both hands, gently tuck the bottom edge of the nori and roll to the top. Dip your finger in the water to wet the top edge, and seal the roll. Slice diagonally with a sharp knife. Serve with tamari sauce with a dash of sesame seeds for dipping!
I like to have one of these wraps before dinner instead of a salad. For a group, serve all the ingredients in small bowls to make a fun DIY bar.
