LIVE NORI ROLLS

Nori rolls are convenient for meals on the go or as an elegant appetizer. You can serve

them with a simple soy sauce for dipping or with the Spring Roll Dipping Sauce (page

308). Nori sheets come either toasted or sun-dried. Use the sun-dried version for a truly

raw roll. The key for a successful raw nori roll is for the pâté not to be too moist or the

nori sheet will get soggy and spoil everyone’s fun. Here we provide two pâté recipes,

each of which lends itself to numerous variations.

SERVES 4

1 recipe pâté (recipes follow)

4 nori sheets

2 cups mixed salad greens

1 avocado, sliced thinly

4 long strips peeled and seeded cucumber

(optional)

1 cup grated carrots and/or beets

(optional)

1 cup sunflower sprouts (optional)

1. Prepare the pâté according to its recipe.

2. Place a nori sheet, the shiny side down, on a bamboo rolling mat or a clean

cutting board. Spread about ¼ to ½ cup pâté on the nori sheet, leaving about

1½ inches at the top of the sheet. Add a small amount of mixed greens, top

with a couple of thin slices of avocado, cucumber, grated carrot and beets,

and sunflower sprouts, if using. The more fillings you add, the more challenging

it will be to roll, so first-timers may want to start with a very small amount

and work their way up.

3. Fill a small bowl with water. Begin to roll the nori as tightly as you can, being

careful not to tear it. Dip your fingers in the bowl of water and moisten the

top 1½ inches of nori. Finish the roll and let it sit, sealed side down, for a few

minutes.

4. You can serve the roll in one piece, make a diagonal slice in the center and serve

two pieces, or go a step further and cut the halves in half to create four slices

per roll. This last way lends itself to creative displays for appetizers or platters.

Note: If the pâté is watery, you can strain out some of the liquid with a cheesecloth

before using in the rolls.

Variations
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• Replace the pâté with Macadamia Ricotta (page 219) or another nut cheese

• Adding a layer of Pesto (page 246), or cashew or macadamia cheese  on top of the pâté creates an enticing visual, as well as an additional

taste sensation!