Nori Wraps

If you love sushi but don't love rolling it at home, these easy nori wraps are for you. They taste just as good, especially with spicy mayo drizzled on top!

Meal #2 this week: Nori wraps! 

If you missed Monday’s post, I made these Mango Black Bean Ginger Rice Bowls as part of this week’s three meal series showing how ingredients from one meal can work into the next, and then again into one more. I did a similar five part plan a few months ago, and many of you wrote to tell me how helpful it was… so here we are again! At the end of the week, I’ll recap it all with a full grocery list.

For this recipe, I started with these ingredients that I had on hand from Monday’s mango bowls:

– Leftover rice
– 1/2 of a large cucumber
– an extra mango
– 1/2 an avocado
– pickled ginger and sesame seeds

I basically wrapped all of that up into nori squares and made some spicy mayo to go along with it. If you’ve never tried nori – now’s your chance! Sea vegetables are so good for you 🙂 and the crispy nori is so delicious wrapped around soft rice and juicy mango. If you’re still not convinced, these would also be yummy as lettuce wraps or collard wraps (if you use collards, blanch them briefly to soften the coarse greens).

There are some *very* optional ingredients here: strips of baked tofu (for protein) and a dab of umeboshi paste (salty pickled plum) that I always have on hand to enjoy with my rice. 

This is a fun sushi-like dinner when you don’t feel like making actual sushi rolls (if you do want to make sushi rolls, check out this post). For these wraps, just prep all of the ingredients and assemble each wrap as you’re ready to eat it so that the nori stays crisp. 

These wraps are a nice snack or light lunch. Depending on your appetite, you could certainly make more rice and/or add additional toppings into the mix if you like. 

Stay tuned for the final recipe in the series on Friday! 

Nori Wraps

Ingredients

• 2 cups cooked short-grain white rice, or brown rice
• splash of rice vinegar
• pinch of cane sugar
• 2 tablespoons tamari
• 2 tablespoons lime juice
• 2 to 3 nori sheets, cut into quarters
• ½ English cucumber, sliced into strips
• 1 ripe mango, sliced into strips
• ½ avocado, sliced into strips
• pickled ginger
• sesame seeds, for sprinkling

spicy mayo

• ⅓ cup mayo
• 2 teaspoons sriracha

optional extras

• a few dabs of umeboshi paste
• 3 ounces sliced baked tofu
• basil leaves
• microgreens

Instructions

• Fold the rice vinegar, sugar, and salt into the hot cooked rice. Cover until ready to use.
• In a very small bowl, combine the tamari and the lime juice and set aside to use as a dipping sauce.
• Make the spicy mayo: In a small bowl, stir together the mayonnaise and the sriracha.
• Serve the nori squares, rice, cucumber, mango, avocado, pickled ginger, sesame seeds, and desired extras, on a platter to assemble as you eat, mixing and matching fillings as you like. Serve with the tamari-lime dipping sauce and spicy mayo.

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