Ingredients
Scale
- 4 sheets Nori (dried seaweed): These are the thin, edible seaweed sheets used for sushi and these rolls, providing structure and a subtle oceanic flavour. Choose good quality, crisp sheets.
- 1 cup Prepared Seaweed Salad (Wakame Salad): This is the star filling. Use store-bought or homemade chilled wakame salad, typically seasoned with sesame oil, rice vinegar, soy sauce, and sesame seeds. It provides moisture, tang, umami, and a pleasant chewy texture.
- 1 small Cucumber, julienned: Cut into thin, long matchsticks (about 3–4 inches long). Adds a refreshing crunch and coolness. English or Persian cucumbers work well due to fewer seeds and thinner skin.
- 1 small Carrot, julienned: Also cut into thin, long matchsticks similar to the cucumber. Adds sweetness, vibrant colour, and another layer of crunch.
- 1/2 ripe Avocado, thinly sliced: Adds creaminess, healthy fats, and a richness that balances the tang of the seaweed salad. Slice just before assembling to prevent browning.
- 1 tablespoon Toasted Sesame Seeds (optional): For garnish and an extra nutty flavour and texture, sprinkled inside or on top.
- Small bowl of Water: Used to moisten the edge of the nori sheet to seal the roll.
Instructions
- Prepare Your Workspace: Lay a bamboo rolling mat (makisu) on a clean, dry cutting board or work surface. If you don’t have a bamboo mat, you can use a piece of plastic wrap or parchment paper placed directly on your work surface, though the mat helps create a tighter roll. Place one sheet of nori, shiny side down, onto the mat or surface, with the longer side parallel to you.
- Layer the Seaweed Salad: Gently drain any excess liquid from the prepared seaweed salad to prevent the nori from becoming soggy too quickly. Spread approximately 1/4 cup of the seaweed salad evenly over the nori sheet, leaving about a 1-inch border clear along the edge furthest from you. Spread it thinly; too much filling will make rolling difficult.
- Arrange the Fillings: Arrange a few strips of the julienned cucumber, carrot, and sliced avocado in a horizontal line across the seaweed salad, about an inch from the edge closest to you. Be mindful not to overfill; a sparse line of each filling is sufficient. If using, sprinkle some toasted sesame seeds over the fillings.
- Roll It Up: Carefully lift the edge of the bamboo mat (or plastic wrap/parchment) closest to you, using your thumbs. Fold the edge of the nori over the fillings. Use your fingers to hold the fillings in place as you begin to roll. Roll the nori sheet away from you, keeping gentle but firm pressure on the roll using the mat to ensure it’s compact and tight. A tight roll is key to ensuring the slices hold their shape.
- Seal the Roll: When you reach the far edge with the 1-inch border, lightly moisten the clear nori strip with a fingertip dipped in water. This acts like glue. Complete the roll, pressing gently to seal the edge.
- Rest and Slice: Let the completed roll sit seam-side down for a minute or two. This allows the moisture to fully seal the nori and makes slicing easier. Using a very sharp, slightly damp knife, slice the roll into 6-8 even pieces. Wiping the knife with a damp cloth between cuts helps prevent sticking and ensures clean slices.
- Repeat: Repeat steps 2-6 with the remaining nori sheets and fillings to make a total of four rolls.
- Serve Immediately: Arrange the cut seaweed salad rolls on a platter and serve immediately for the best texture (crisp nori, fresh fillings).
Nutrition
- Serving Size: one normal portion
- Calories: 200