Cucumber Avocado Nori Rolls with Cashew-Carrot Dipping Sauce

Categories > Dairy Free, Dinner, Entrees, Gluten Free, Grain Free, Paleo, Sugar Free, Vegan, Vegetarian

Cucumber Avocado Nori Rolls with Cashew-Carrot Dipping Sauce

Love going out for sushi with your girlfriends? Next time, impress your friends by inviting them over for the homemade version.

These rolls are easy to make and don’t require any special equipment. They’re also fish-free, so even your vegan BFF can eat them.

And cashew-carrot dipping sauce? It’s so creamy and delicious you’ll want to put it on everything from here on out. We’d totally approve of that, FYI.

INGREDIENTS

For Sauce:
1/2 medium carrot, cut into 1″ pieces
2 teaspoons chopped cashews
1/2 teaspoon minced ginger
1 tablespoon rice wine vinegar
1 tablespoon water
1/2 teaspoon sesame oil
pinch sea salt
For Nori Rolls:
1/2 medium carrot
1/2 medium cucumber
2 sheets roasted seaweed
2 1/5 teaspoon plain hummus
1/4 avocado, cut lengthwise into 4 pieces, each about ¼” thick

DIRECTIONS

To make the sauce: Combine the carrot, cashews, ginger, vinegar, water, oil, and salt in a blender or food processor fitted with a metal blade. Puree for 15 seconds, or until the carrots are finely grated, scraping down the sides halfway through. Set aside.
To make the nori rolls: Peel the carrot lengthwise, removing a thin layer of the skin. Place the cut side down and repeat on all remaining sides. Cut it in half lengthwise, then cut each half into 2 pieces, each about ¼” thick. Peel the cucumber lengthwise, removing a thin layer of the skin from all sides. Cut it lengthwise into 4 pieces, then stack 2 pieces flat on top of each other and cut them into 4 thin strips. Repeat with the remaining 2 pieces. Cut a sheet of plastic wrap slightly larger than a sheet of seaweed. Lay one seaweed sheet flat on the plastic wrap vertically. Place 4 pieces of cucumber flush with the bottom edge of the sheet, and place 4 more pieces next to them. Then place 1 piece of carrot next to the cucumbers on each side. Add 1/2 teaspoon of hummus next to each carrot, and finally place 1 piece of avocado next to the hummus on each side. (Cut the ends of the veggies if necessary, so that they won’t poke out of the roll.)
Repeat with the second sheet of seaweed and the remaining cucumbers, carrots, hummus, and avocado.
Use the plastic wrap to carefully lift the seaweed end that’s closest to you (the filling should come right to the edge) and tightly roll it away from yourself, making sure the contents remain inside the roll at the ends. Dot the edge with ¼ teaspoon of the remaining hummus to seal, and turn the roll seam-side down. Repeat with remaining roll.
Cut each roll into 4 pieces. Serve with the dipping sauce and edamame on the side.

WHY WE LOVE THIS RECIPE

Seaweed is one superfood it can be tricky to get in your diet. Packed with minerals like calcium, iodine, and iron and loaded with vitamins, it’s like the “spinach of the sea.” And while these rolls don’t come with fish, the hummus provides plant-based protein instead.

Print this Recipe