Nori Wrap

Nori Wraps are a great snack, canapé or lunch suitable for every diet including Gluten Free, Paleo, Raw and Vegan.



They are a light variation of a sushi roll, having no rice. This makes them very quick to assemble and a particular favourite for those following a Paleo diet.

The ingredients chosen will make these wraps suitable for a canapé or with some protein — thin slices of grilled tofu or omelette, chicken or cheese — a nutritious and satisfying light meal (particular choice if preparing for a diet).

Here, I have baked or lightly fried some of the vegetables to vary the flavours and soften them so they will hold together in a wrap. Whatever your selection, make it interesting to the eye with a range of colours as well as flavours and textures. (This is not appropriate for a Raw diet.)

The sauce can be a dipping sauce; or you can incorporate it into the wrap to bind the ingredients in addition to adding flavour and texture.

Diets for which Nori Wrap is suitable:

Diabetic, Dairy Free, Egg Free, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free, Paleo, Raw, Vegetarian and Vegan.

Ingredients

Preparation: 20 mins | Cook: 20+ mins | Serves: 4+ canapes, 2 as light meal
4 nori papers
1 large sweet potato, sliced length-wise into batons*
1 tbsp olive oil (for baking the sweet potato batons)
1 avocado, sliced
1/2 green pepper, thinly sliced
1 small red onion, thinly sliced
A small bunch fresh coriander


The Miso Dressing** (not Nut Free)
3 tbsp cashew nut butter***
1 tbsp tamari or other gluten free soy sauce
2 tbsp miso paste
2 tbsp water

Method

PREHEAT the oven to 200 C/400 F/Gas 6.
PEEL the sweet potato and cut it into batons.
DRIZZLE half the olive oil over the potato and bake for approximately 20 minutes until softened.
WHIP together the cashew nut butter, tamari, miso paste and soy sauce. (Add a little water if necessary for a spreading or dipping consistency.)
SLICE the avocado, green pepper and red onion into thin strips.
HEAT the remaining olive oil in a frying pan.
FRY the green pepper and red onion to soften slightly.
COOL the cooked ingredients.
COVER half of a nori paper with the dressing. (This is the long edge of the nori sheet.)
ADD a few sweet potato batons, a quarter of the sliced avocado and a few red onion and green pepper slices.
TOP with a few sprigs of coriander before rolling it up.
ROLL the nori with the vegetables like a cigar.
‘GLUE’ the nori by brushing the edges with a little water and pressing closed.

Serve

– Immediately (when left to sit for a short period the nori will soften).
– Snack or light lunch.
– As a visually impressive and tasty canapé.

Notes

* Select vegetables of your choice.
** Select a different dressing for Nut Free diet (soy/miso dressing).
*** Make cashew butter by grinding lightly toasted cashew nuts (not Nut Free) or use peanut butter (not Nut Free).

Other Vegetable Canapes recipes

Beetroot Blinis
Padron Peppers
Pea Guacamole

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