Nori Wraps

How does a light, fresh meal made in under 30 minutes, that does not require cooking sound? Sounds pretty great to me! If you agree too, than these nori wraps are the way to go. Now you may be saying what the heck is nori? This part may scare some of you, but stick with me. Nori is the Japanese name for dried seaweed sheets. Just another plant, nothing to be scared of. Think of it as the lettuce of the ocean. If you’ve had sushi, odds are you’ve had nori. It’s got a kind of a salt-water flavor & is packed with nearly every vitamin & mineral nutrient you could ask for. See, not the least bit scary.

These nori wraps feature an altered version of my vegan tuna salad. It is simply mashed beans with some added seasonings. Then you add in all kinds of fresh, crisp veggies & it becomes the perfect light meal. You can customize it with any your favorite veggies. I used cucumber, daikon radish, sprouts, arugula & avocado but feel free to add in any others you might like. More veggies is never a bad thing. For some added heat, drizzle some sriracha on each bite.

While making this I had some extra beans & made a wasabi hummus on the side? I loved it, but wasabi is one of those love it or hate it tastes. I love spice, so pretty much anything that burns, clears the sinuses or makes you cry I’m all about. Don’t worry, I keep those recipes just for me. The recipes shared here are meant for everyone, but if you ever want to add some hot sauce to an item you will never get shade from me.

You may also want to try these lunch ideas too…

Spicy Mushroom Sushi Rolls

Zucchini Ribbon Salad

Spicy Cucumber Salad

Print Recipe

Nori Wraps

A light, fresh meal made in under 30 minutes, that does not require cooking? Sounds great! These nori wraps are the way to go!

Prep Time10 minutes mins

Cook Time15 minutes mins

Course: Dinner, Lunch

Keyword: chickpeas, cinnamon rolls, lettuce wraps, nori, vegan, vegetarian

Servings: 4 wraps

Ingredients

• 2 cups cooked white beans or chickpeas
• 1-2 tbsp vegan mayo or cream cheese see notes
• 2 tsp dijon mustard
• 1/4 cup shallot or red onion, minced
• 1 1/2 tbsp lemon juice
• 1/4 cup celery, finely diced optional
• 1/2 tsp garlic powder
• salt & pepper to taste
• 5 nori sheets
• 1 cup cucumber, sliced or cut into matchsticks
• 1 cup daikon radish, sliced or cut into matchsticks
• 1 cup sprouts (any type)
• 1 cup favorite greens (romaine, arugula, spinach, red leaf)
• 1 avocado, sliced
• a bit water for assembly

Instructions

• Prepare the filling first. In a large bowl add the cooked & rinsed beans. Using a potato masher or large spoon/fork, mash the beans until they form a chunky paste texture. Add in the next 7 ingredients to the bowl & stir to incorporate.
• Take one of the nori strips & cut it in half. Take that half & cut/chop/grind that nori sheet into tiny pieces (see notes). Add this to the bean mixture & stir well to combine. Place the mixture in the refrigerator while you prepare the vegetables.
• Slice, julienne, or chop the cucumber, radish & avocado (see notes).
• Assemble the nori wraps (much like you would sushi or a burrito). Grab a tiny bit of water & place to the side.

  Lay a nori wrap on a flat surface. Starting at the bottom (side closest to you), arrange a row of cucumber, then radish, sprouts, lettuce & avocado. Leave about 1 inch or empty space at the top. Scoop 1/4 of the bean mixture over the cucumber. Starting at the bottom (side closest to you), begin to roll up the wrap firmly (away from you) until it forms a cigar shape. Dip a finger in the water & run it along the top edge of the nori. Then press it firmly to seal the wrap. Repeat this process with the remaining nori sheets. Slice the wraps in half or serve whole.

Notes

Nori can be found in most grocery stores in the Asian foods section.   Store any remaining sheets in a air-tight bag.  It lasts forever!

The bean mixture is making a version of tuna salad.  Add either vegan mayo or if you are like me & not a fan of mayo, add cream cheese.  Start with 1 tbsp & add more to reach your desired consistency.  I like celery in my tuna salad, but it is completely optional.

Now the thing about tuna is it’s fishy, because well its a fish, but since we don’t eat those we need to find a way to get that flavor.  This is where the nori comes in.  When adding the nori to the bean mixture you want it n the tiniest pieces you can get.  If you have a spice/coffee grinder this will give you the finest pieces.  I have also used scissors & cut it into tiny, little pieces.  Now you can also chop it with a knife, but it doesn’t form those tiny, flakey pieces as well as the other methods.  The taste will still be there, but you will end up with noticeable pieces of nori in your mixture.  Simply a matter of how it looks, nothing more.  Don’t stress!  Use what you have available to you.

I’ve listed my favorite vegetables to use in the recipe but feel free to substitute or add any of your other favorites.  I like to cut the vegetables into long thin julienned strips.  I have a mandolin with a blade that cuts these up super fast, but any style or size will work.

Want some added flavor & heat?  Add a drizzle of sriracha to each bite or serve on the side for dipping.  Getting more of a sushi vibe, feel free to use some soy sauce too.

Enjoy!!!!