Sunrise Nori Wraps with Spicy Tahini Drizzle
Servings: 4
Ingredients
- Spicy Tahini Drizzle
- 2 tablespoons freshly squeezed lemon juice
- 1 ¼ tablespoons chickpea miso paste I used white miso, but I think chickpea miso would have been better as my miso was kind of sweet
- 1 tablespoon raw tahini
- 2 medjool dates pitted
- 1 garlic clove minced
- ¼ teaspoon crushed red pepper flakes
- Water as needed to thin the drizzle
- 4 nori seaweed sheets
- ¼ small head red cabbage very thinly sliced
- 1 large carrot peeled and julienned
- 1 small yellow summer squash julienned (I used a broccoli stalk, julienned)
- 1 small cucumber julienned
- 1 large ripe avocado pitted, peeled, and sliced
- 1 recipe Spicy Tahini Drizzle
Instructions
- Make the tahini: Combine all of the ingredients except the water in a blender. Blend, adding water a little at a time as you go, until the mixture becomes a sauce with a creamy consistency. Plan on using 1/4 cup water, more or less depending on the consistency of your tahini and how thin you want the sauce.
- Place the nori sheets on a flat surface.
- Divide the cabbage, carrot, squash, cucumber, and avocado among the sheets.
- Top each pile of vegetables with a heaping tablespoon of the Spicy Tahini Drizzle, and then roll up the nori sheets into a tube shape.
Notes
I trimmed my sheets of nori a little and wrapped them on a diagonal. Amie's sheets seemed much smaller than mine. Alternatively, you can double the veggies and use 4 standard sheets of nori. You'll have plenty of sauce.