International Lifestyle Magazine Issue 53 | Page 24

Nori Rolls
The Raw Retreat
Serves 2

4 Nori sheets
Selection of salads, vegetables, fruits, sprouts and herbs; for example; carrots, avocado, red pepper,
apple, coriander, alfalfa sprouts (enough to fill 4 nori rolls)
Sunflower and Garlic dip
1 cup sunflower seeds soaked for 2 – 4 hours
1 clove garlic, crushed
½ cup olive oil
1 lemon, juiced
¼ tsp crystal salt
1 cup water
Ginger dipping sauce
2 inch ginger, thinly shaved on a mandolin
1 tbsp lemon juice
½ tsp raw honey
Wasabi dipping sauce
1 tsp wasabi
1 tbsp. water
2 tbsp. liquid aminos
½ clove garlic, crushed (optional)
To make the mayonnaise blend all ingredients in a high speed blender.
Mix the wasabi ingredients in small dish with a fork.
To make the ginger dipping sauce, stir the honey into the lemon juice and add the sliced ginger.
Cut the vegetables and fruit into fine strips approximately 5cm. long.
Lay out a nori sheet and spread over 2-4 tablespoons of the sunflower and garlic dip over the bottom
½ of the sheet.
Lay out the vegetable/sprout/ fruit selection of your choice; placing in strips over the bottom third of the
nori sheet and taking care not to add too much otherwise the nori sheet will be difficult to roll.
Dampen the top edge either with water or a cut tomato and roll up the sheet. The nori roll is now ready
to eat or can be cut into smaller pieces.
The ginger dipping sauce and wasabi should be served on the side in small bowls as an
accompaniment.

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