Nori Rolls with Vegetables (Printable Version)

Fresh seaweed rolls with crisp vegetables, creamy avocado, and crunchy sprouts. Ready in 20 minutes for a healthy snack.

# What You'll Need:

→ Vegetables

01 - 1 medium cucumber, julienned
02 - 1 ripe avocado, sliced
03 - 1 cup mixed sprouts (alfalfa, radish, or broccoli)
04 - 1 medium carrot, julienned
05 - 1 small red bell pepper, julienned

→ Other

06 - 8 sheets nori (roasted seaweed)
07 - 2 cups cooked sushi rice, optional
08 - 2 tablespoons rice vinegar
09 - 1 tablespoon toasted sesame seeds
10 - Soy sauce or tamari, for dipping
11 - Pickled ginger, optional
12 - Wasabi, optional

# How-To Steps:

01 - If using sushi rice, combine cooked rice with rice vinegar and allow to cool to room temperature.
02 - Place nori sheet shiny side down on a bamboo sushi mat or clean kitchen towel.
03 - Distribute a thin layer of rice over the lower third of the nori, leaving a 0.75 inch border at the top.
04 - Arrange cucumber, avocado, sprouts, carrot, and bell pepper in a horizontal line across the rice. Sprinkle with sesame seeds.
05 - Using the mat, roll the nori tightly over the fillings, pressing gently to seal the top edge with water if necessary.
06 - Repeat the filling and rolling process with remaining ingredients to create 8 rolls.
07 - Cut each roll into bite-sized pieces using a sharp knife dipped in water.
08 - Arrange rolls on a plate and serve immediately with soy sauce or tamari, pickled ginger, and wasabi.

# Expert Advice:

01 -
  • You can make these in 20 minutes with zero cooking involved, so they're perfect for days when turning on the stove feels like too much effort.
  • The textures are absolutely addictive—crisp, creamy, crunchy—all in one bite.
  • You control every ingredient, which means no mystery sodium or processed fillings, just vegetables you can see and taste.
  • They work for almost any diet: skip the rice for low-carb, add tofu for protein, they're naturally vegan and gluten-free without any weird substitutions.
02 -
  • Nori is delicate and absorbs moisture, so assemble these rolls as close to eating time as possible—if they sit for more than an hour, they'll lose that crisp snap you're after.
  • A damp knife is essential for clean slices; a dry blade just smushes everything, and even experienced roll-makers know this lesson usually comes from making a beautiful roll only to massacre it while cutting.
03 -
  • Cold vegetables are your friend here—refrigerate your cucumber, avocado, and other fillings for at least an hour before rolling so they stay crisp and firm instead of turning soft and floppy.
  • Buy pre-cooked sushi rice from the grocery store if you want to skip the cooking step entirely, or make regular rice and season it with rice vinegar yourself for half the cost.
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