Winter Nori Roll
November 16th, 2007 | by Ingrid
My intention to do something fun with celeriac and a craving for sushi inspired this eclectic little nori roll. Fresh celeriac, beetroot, and kale accented with red onion, savory rosemary leaves and buttery avocado come together wrapped in raw nori. Accompanied with a creamy sesame orange dipping sauce, this combination makes for a hearty yet unique Asian inspired meal.
Not your ordinary nori roll. It’s natural, it’s living, and it’s cuisine that is raw and definitely creative.
PREP: 20 Minutes TOTAL: 20 Minutes
Makes about 12 3-inch sushi rolls, if cut in thirds or24 1-inch sushi rolls, if cut in thirds, then the thirds cut in half
1 cup beetroot, julianne
½ cup kale, thin strips
½ avocado, strips
¼ cup red onion, thin strips
1 spring fresh rosemary leaves
3 raw nori sheets
Preparation
Wash vegetables well. Click here for instructions on how to clean and prepare Beetroot | Celeriac | Kale.
Cut kale into thin strips. Cut or peel beetroot and celeriac. Cut avocado in half; reserve one half for another use. Cut avocado into ½ inch lengthwise strips. Cut red onion in half, then take one half and cut ¼ inch thick and separate onion shards. Remove rosemary from sprig.
Assembly
Lay raw nori sheet on cutting board. Starting at one end of the raw nori roll and ½ inch from the edge, place julienne celeriac along the width of the sheet. Next place beetroot in same manner next to the celeriac, then the kale strips next to the root vegetables, then the onions, rosemary leaves and two avocado slices atop. Roll up nori tightly, compressing while rolling. To secure, dip your fingertips or a pastry brush in fresh water and run along the edge of the nori rolls to secure. Gently squeeze and press to secure.
Cut the nori roll into desired sized. I cut in thirds to get 3 nice size pieces. Arrange nori rolls on a plate and serve.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Tools for This Recipe
- Knife
- Vegetable peeler
- Cutting board
- Small bowl of water
If you enjoy this recipe you might like to try:
3 Responses to “Winter Nori Roll”
By Bri on Nov 26, 2007 | Reply
What a wonderful roll! You’ve been busy, I see. Nori is such a delicious nourishing food, that this sounds like a great dish for using winter veggies. I think I need to familiarize myself more with celeriac. I haven’t encountered it much, but I know it grows locally. I LOVE beets, so that’s a wonderful addition. Yum!
By Julie Kalivretenos on Sep 22, 2008 | Reply
Those look so divine, and what a unique combo of ingredients! I’d never think to use rosemary in a nori roll. They look so hearty and nutritious, I’ll bookmark this page and try them!
Hi Julie - You described it well “hearty and nutritious”, and he rosemary adds a unique twist. This is one flavorful nori roll. When you try it, I’d love to know your thoughts. Thanks for stopping by.