Nori Lunch Rolls

Nori Lunch Rolls

Serves 4

These colorful rolls are terrific on their own, or you can make them heartier by adding an ounce or two of steamed shrimp, baked tofu or smoked salmon. Just don’t overload the wrap or you may find them difficult to roll.

  • 1/2 cup shredded radish
  • 1/2 cup shredded carrot
  • 8 sheets nori
  • 1/3 cup sliced basil leaves
  • 1 cup rehydrated hijiki or other seaweed (about 1/2 cup dried)
  • 1 1/2 ounces thin rice noodles
  • 1 cup finely chopped kale leaves
  • 1/3 cup sliced mint leaves
  • 1/2 cup shredded cabbage
  • 2 tablespoons sesame seeds (white or black or a mix of both)
  • Low-sodium soy sauce for serving (optional)
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Cook noodles according to the package directions. Drain well and pat dry.

Overlap 2 nori sheets to form a rectangle that measures about 8x12 inches. With a pastry brush dipped in water, brush the underside of the top sheet where it overlaps and press down to seal the 2 together. Leaving a 1-inch border all around the edges, cover the bottom third of the longer side of the sheet with a quarter of the noodles, hijiki, kale, carrot, cabbage, radish, mint and basil. Sprinkle with sesame seeds. Fold in the sides of the wrap and firmly roll it up as you would a burrito. Repeat with the remaining ingredients, making 4 rolls. Serve immediately with soy sauce, if using, or wrap securely in plastic wrap and refrigerate for up to 1 day.

Nutritional Info: 
Per Serving:Serving size: 1 filled roll, 100 calories (25 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 370mg sodium, 16g carbohydrate (4g dietary fiber, 1g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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