1/ Gather your basic tools.

Your ideal tools for making nori rolls include a bamboo sushi mat (optional), spatula (optional), and super-sharp knife. The most important (and quite specific!) ingredient for making nori rolls is, of course, nori. If you’d like your nori rolls to be raw, be sure to look for untoasted nori sheets.

2/ Place a nori sheet on the bamboo mat.

You might notice there are two textures. One side of the nori is rough, and the other side is shiny and smooth. The shiny and smooth side faces down.

3/ (Optional!) Add rice to the nori sheet.

✦ If using COOKED rice, use a wet spatula or moist fingertips to press the rice almost to the edges, about 1/2 an inch thick.
✦ If using RAW rice, use a spatula to put the rice in the bottom half of the nori sheet, with about 1/2-1 inch of space at the edges.

Raw "Rice"

Ingredients

✦ 2 cups chopped daikon radish
✦ 1/2 cup soaked cashews
✦ 1/2 Tablespoon apple cider vinegar

Instructions

1/ Food process rice ingredients until well combined but with a texture similar to cous cous or a bit larger. You may like to squeeze the excess moisture from the rice by putting it in a nut milk bag and squeezing, or pressing the water out via a fine mesh strainer.

2/ Drizzle the apple cider vinegar over the rice, and hand toss.

Note: From here, you’ll pile everything you fill into your roll up at the bottom, closest to you.
The raw-ish photo in the middle is from Gena Hamshaw at www.ChoosingRaw.com and shows how you don’t fill the non-rice ingredients all the way to the very top.

4/ Pile up your preferred filling mix.

✦ The longer the strips the better for slicing and rolling, so long julienne-like slices of the following veggies work well: bell pepper, cucumber, carrot, zucchini, yellow squash, beet, sweet potato, jicama.
✦ Fresh sprouts work well, such as mung beans, sunflower sprouts, and alfalfa sprouts. Just spread them out so they cover the full width of the nori.
✦ Avocado can be a special kind of amazing in nori rolls.

5/ (Optional!) Add a sauce or dip.

Drizzle the dip from the left to the right, all the way across. Creamy sauces work well, but you could get creative and use guacamole, tahini, hummus, or literally just about any sauce, dip, or dressing you love.

Basic Cashew Cream

Blend until smooth: 1 cup soaked cashews, 1/2 cup water, 1/2 teaspoon salt

Super Easy (Better Than) Ranch Recipe

(yes, you can use ranch! why not?!)
1/ Blend 3 cups soaked cashews, 1/2 teaspoon salt, 5 cloves garlic, and 3/8 cup apple cider vinegar.
2/ Hand mix 1/2 cup finely chopped dill.

6/ Roll it up!

Roll the nori sheet from the bottom edge and tightening up until you get almost to the top.

7/ Seal it closed with a touch of water.

Dip your finger in some water, then run it across the edge before sealing your roll closed.

Note: You can actually stop right here without cutting the nori rolls into smaller pieces. I call these “Nori Logs” but you could even think of them like skinny sandwiches! Or see the next step if you’d like the bite-sized rolls...

8/ (Optional!) Cut 6-8 smaller pieces.

It’s important here to gently saw with a sharp knife; this helps keep you from tearing the nori. It stays much prettier this way!