- Food: Nori Wraps
- Writer: Lizzie Green
- Content-Type: Food Blog
These simple nori wraps are for you if you enjoy sushi but dislike making it at home. They still have the same great flavor, especially when sprinkled with spicy mayo!
I began by gathering the following components for this dish from my stash of mango bowls:
- Remaining rice
- A large cucumber cut in half
- An extra mango
- A half an avocado
- sesame seeds and pickled ginger
I essentially wrapped everything in nori squares and served it with spicy mayo. This is your chance to try nori if you’ve never done so.
Sea veggies are quite healthy. and the juicy mango, silky rice, and crispy nori make a mouthwatering combination. If you’re still unsure, these would be delicious in lettuce or collard wraps (if you use collards, blanch them briefly to soften the coarse greens).
Strips of baked tofu (for protein) and a dot of umeboshi paste (salty pickled plum), which I usually keep on hand to eat with my rice, are two *very* optional additions to this dish.
When you don’t feel like preparing genuine sushi rolls, this is a fun alternative (if you do want to make sushi rolls, check out this post). To ensure that the nori stays crisp, just prepare all of the ingredients for these wraps before assembling each one right before eating.
These wraps make a tasty snack or quick meal. You can certainly make more rice and/or add more toppings to the dish if you prefer, depending on how hungry you are.
|20 minutes to prepare
Twenty minutes in total
For a quick snack or light lunch, prepare these simple nori wraps! They need half the work yet are just as delicious as sushi.
- 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
- ½ English cucumber, sliced into strips
- 2 to 3 nori sheets, cut into quarters
- 1 ripe mango, sliced into strips
- ½ avocado, sliced into strips
- pickled ginger
- sesame seeds, for sprinkling
- ⅓ cup mayo
- 2 teaspoons sriracha
- a few dabs of umeboshi paste
- 3 ounces sliced baked tofu
- basil leaves
- Salt, sugar, and rice vinegar should all be folded into hot, cooked rice. When not in use, cover.
- Tamari and lime juice should be combined in a very small bowl and left to stand as a dipping sauce.
- Making the hot mayo: Combine the mayonnaise and sriracha in a small bowl.
- On a tray, arrange the nori squares, rice, cucumber, mango, avocado, pickled ginger, sesame seeds, and any additional ingredients you wish. Assemble the dish as you go, combining and contrasting the components as you please. Serve with hot mayo and tamari-lime dipping sauce.