Quick Nori Roll with Cucumber and Avocado Recipe

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Ingredients


  • 4 sheets nori seaweed (available from natural food stores and Japanese markets)
  • 450 grams (1 pound) cucumbers, thinly sliced with a mandolin slicer (I don't peel my cucumbers; see note)
  • toasted sesame seeds
  • ground chili powder (optional)
  • 1 ripe avocado, sliced into thin wedges
  • 100 grams (3 1/2 ounces) tofu, or cooked chicken, or fish (raw and super fresh, or cooked), cut into strips
  • long-stem sprouts or sprouted seeds
  • soy sauce, for serving
  • Optional additions
  • simple tahini sauce
  • raw cashew cheese or other spread
  • pink radishes, thinly sliced with a mandolin slicer
  • large handful of small salad leaves, such as baby spinach or baby kale
  • fresh herbs, especially shiso or cilantro
  • 1/2 ripe mango, sliced into strips
  • 1/2 small jicama, peeled and cut into strips

Instructions


  1. Have all the ingredients ready and portioned out into four equal servings before you begin, and have a small bowl or glass of water close at hand.
  2. Place a sheet of nori on a clean and dry cutting board, shiny side facing down and longest edge facing you.
  3. Starting from the left edge, arrange the cucumber slices in overlapping rows on the nori, leaving a 3-cm (1-inch) margin of uncovered nori at right.
  4. Sprinkle with sesame and ground chili powder, if using.
  5. If using tahini sauce or cashew cheese, drizzle or smear over the cucumber now.
  6. If using sliced radishes or salad leaves, arrange in a single layer on top of the cucumber now.
  7. Arrange the bulkier fillings -- avocado, tofu, sprouts, herbs, mango, jicama -- in an even, vertical pattern, about 5 cm (2 inches) from the left edge.