Nori Rolls
Nutritional Tip:
Nori is rich in iodine, vitamins, minerals, and antioxidants. It supports thyroid function, gut health, and may offer anti-inflammatory benefits, while also providing omega-3 fatty acids and bioavailable iron in a low-calorie package.
The diverse array of plant-based ingredients also supports a healthy gut microbiome, which is increasingly recognized as crucial for overall health and well-being.
Ingredients
Nori Rolls (Seaweed wrappers)
Rice (Forbidden/Black)
Seasoned rice wine vinegar
Cucumber
Radish
Carrot
Avocado
Bell Peppers
Marinated Tofu
Fresh herbs: parsley, cilantro, basil
Any other vegetable on hand
Dipping Sauces & Dressings
Coconut Aminos or Tamari
Directions
Measure, rinse and cook your rice in the instant pot. 1 cup of dry rice with 1.25 cups of water on manual (Hi) for 18 minutes. Allow to natural release for 10 minutes, then open the toggle to fully release pressure. Open top.
While the rice is cooking slice your veggies thinly.
When rice is done cooking, fluff with a fork and sprinkle in 1 teaspoon of seasoned rice vinegar, fluff again.
Lay a sheet of nori on a bamboo sushi mat, cutting board or a clean kitchen towel, shiny side down.
Spread a thin layer of cooled forbidden rice over 2/3 of the nori sheet, leaving a 1-inch strip bare at the top edge.
Arrange a variety of vegetable strips and fresh herbs in a line across the center of the rice.
Using the mat or towel as a guide, tightly roll the nori away from you, enclosing the filling. Moisten the bare edge of nori with water to seal the roll.
With a sharp knife, slice the roll into 6-8 pieces.
