Nori Hand Roll

butterfly Serves: 6

Written By Eydie Desser


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Here is an easy recipe to put together that’s so healthy and really delicious, and is  perfect for a snack or hors d’oeuvre.  The recipe calls for Furikake, a dry Japanese seasoning for sprinkling on rice and vegetables, and also fish, but we don’t do that here!  I tweaked the original recipe to be Garden of Eydie healthy, without detriment to the taste -I promise!


Raw Sushi Rice:
  • 10 ounces white cauliflower head, trimmed of leaves
  • 7 ounces jicama, peeled
  • ½ cup Eden brand Mirin
  • 2 teaspoons rice wine vinegar
Furikake seasoning:
  • 2 teaspoons sesame seeds
  • ½ teaspoon porcini powder or a dried porcini mushroom,  ground in a spice grinder
  • 1-½ sheets (2 ounces). Nori, finely minced
  • ½ teaspoon chili powder
  • 1 teaspoon onion powder
Vegetables for the Nori Rolls:
  • radish sprouts or sprouts of your choice, and/or microgreens
  • carrots, sliced into very thin julienne (sticks)
  • cucumber sliced into very thin julienne (sticks)
  • avocado, thinly sliced
  • wasabi powder mixed with water to make a paste
  • pickled ginger


Make the Cauliflower Rice:
  1. Break the cauliflower into small florets and dice the jicama into similar size pieces as the cauliflower florets.  
  2. Place in a food processor and pulse until the vegetables are the size of short grain rice. Do not over-process or the “rice” will become pasty. If the vegetables are still wet, place the vegetables in a nut bag or cheesecloth and squeeze dry. 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.

To Assemble:

Work with dry hands so the nori won’t get soggy.  

  1. Cut the nori sheets in half longways. The 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 the left side to the center, leaving the right side half empty.  
  3. Heavily sprinkle furikake on the rice and lay the vegetables angled from the bottom left corner pointing towards the top right corner of the nori sheet, ensuring the right half of the nori sheet is still empty.  Top vegetables with sprouts and/or greens.
To Roll the Nori:

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 the 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 lighty rub water on the side of the nori sheet to help it  stick closed.

To Serve:

Place rolls on a serving platter or individual dishes and garnish with wasabi paste and pickled ginger if you wish.

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