Nori Hand Roll

Written by Eydie Desser

Matthew Kenney is one of my raw food chef heroes, and I’ve always wanted to take his raw food culinary program.  But it is expensive and super time consuming.  Because of our “safe at home” time, he and his team offered the course online, for a fraction of the cost.  So I jumped at the opportunity!  And you’re one of the beneficiaries!  Here is an easy recipe to put together, so healthy and really delicious.  You may ask what is Furikake? It’s a dry Japanese seasoning made to be sprinkled on rice and vegetables.  Also fish, but we don’t do that here!  I tweaked it just a bit to be Garden of Eydie healthy, without detriment to the taste -I promise!


Raw Sushi Rice:

  • 10 oz. white cauliflower, trimmed
  • 7 oz. jicama, peeled
  • ½ cup Eden brand Mirin
  • 2 tsp rice wine vinegar

Furikake Seasoning:

  • 2 tsp. sesame seeds
  • ½ tsp. porcini powder (dried porcini ground in spice grinder)
  • 1-½ sheets or 2 oz. Nori, finely minced
  • ½ tsp. chili powder
  • 1 tsp. onion powder

For the Nori Rolls:

  • Sushi rice
  • Furikake
  • Nori Sheets
  • Radish sprouts or sprouts of your choice, and/or microgreens
  • Carrots, sliced into very thin julienne (sticks)
  • Cucumber sliced into very thin julienne
  • Avocado, thinly sliced
  • Wasabi powder mixed with water, pickled ginger


Make the Cauliflower Rice:

1- Break the cauliflower into small florets. Cut jicama into pieces the size of the florets. Place in the bowl of a food processor and process until the size of short grain rice. Do not overprocess or the “rice” will become pasty. If the vegetables are still wet, place the vegetables in a nut bag or cheesecloth and squeeze dry.

2- Transfer to a bowl and season with mirin and vinegar, stirring to coat well. 

For the Furikake:

Place all the ingredients in a bowl and mix thoroughly to combine.


1- You need to work with dry hands so nori won’t get soggy.  Cut the nori sheets in half longways.  Your nori should be visibly longer than it is wide.

2- Place the nori sheet horizontally on a flat, dry surface, shiny side facing down.  Add the “rice” from left side to center, leaving the right half empty.  Heavily sprinkle furikake on the rice and lay vegetables angled from bottom left corner pointing towards top right corner on rice, ensuring the right half of the nori sheet is still empty.  Top vegetables with sprouts and/or greens.

The top right corner of the nori sheet will be the bottom of the cone and the left bottom corner will be the presentation point where the vegetable peaks through.  Begin by folding top left corner onwards right bottom corner and roll, very tightly, until the cone is formed.  As you come to the end of the roll lightly rub water on the side of the nori sheet to help it stick closed.

Serve with wasabi paste and pickled ginger if you wish.

Notify of
Inline Feedbacks
View all comments