Nori rolls recipe

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  • Yield: 4 Servings, or 8–10 rolls
  • Preparation Time: 30 Minutes


  • 2⁄3 cup almonds
  • 1 cup sunflower seeds
  • ½ red onion
  • ½ in (1 cm) piece fresh ginger
  • 2 dates (medjool are best)
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tbsp cold-pressed almond oil or cold-pressed olive oil
  • 4–5 tbsp lemon juice
  • ¼ tsp sea salt
  • 1 tbsp tamari
  • 2 tbsp sesame seeds
  • ½ bunch cilantro
  • 4–5 nori sheets (raw or roasted)
You will also need
  • sushi-bamboo mats
  • 2 dehydrating trays
  • food dehydrator
How to Make It
  1. Soak the almonds and the sunflower seeds overnight in cold water. Drain just before using. Peel and dice the onion. Peel and finely grate the ginger. Pit the dates.
  2. Place the almonds and sunflower seeds into a food processor, and chop them finely. Then add the onion, ginger, dates, garlic, paprika, oil, lemon juice, salt, and tamari. Mix the ingredients until smooth, and then transfer the mixture to a bowl. Without using any oil, toast the sesame seeds in a frying pan. Pick the cilantro leaves, and chop them very finely. Add the cilantro and the sesame seeds to the mixture, using your hand to mix them in.
  3. Cut each nori sheet in half. Lay out one sheet horizontally on the bamboo mat. Spread it with a layer of the mixture about ½ in (1 cm) thick. Leave a free edge along the top about the thickness of your finger. Using your finger and a bit of water, moisten the edge. Roll up the nori sheet like a cigar with the help of the bamboo mat. Repeat with the other sheets of nori until the mixture is used up.
  4. Lay out the rolls side by side on the dehydrating trays, leaving a bit of room between them. Dry in a food dehydrator for 5–6 hours at 107.6°F (42°C). Check the degree of dryness occasionally.

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