Super Simple Nori Rolls

Summer is all about fresh, light, easy-to-make recipes, and this recipe of nori rolls is one of our favourites! You don’t have to be a master sushi chef in order to roll up these super simple nori rolls filled with goodness. Its just dressing, grains, veggies and roll! For the vegetables anything goes really – just julienne style cut it so that it fits inside. For the grains, you can choose anything from quinoa or rice, or  if you aren’t riding the grain train these days, then you can skip them altogether and opt for the extra veg. The tahini lemon dip is also very versatile, and you will want to be pouring it all over salads and dipping everything into it all summer long!

Super Simple Nori Rolls
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

A quick and nutritious lunch that you can throw together in minutes, literally! 

Course: lunch, Snack
Cuisine: DF, GF, V, VEG
Keyword: Nori Rolls
Servings: 2
The Rolls
  • 1-4 sheets dried nori (look for the ones for sushi)
  • 1/4 julienne cucumber
  • 1/2 julienne pepper
  • 1/2 avocado sliced thin
  • 1 cup grain (rice, quinoa) soak & rinse prior to cooking
The Dip
  • 1/2 cup tahini
  • 2/3 cup water (as needed)
  • 3 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 tbsp tamari or coconut aminos
  • 1 clove garlic
  • 1 chunk ginger (to taste)
  • 1 handful cashews (roasted, unsalted)
  • 3/4 tsp salt (or to taste)
  • black pepper (to taste)
  1. Start with soaking and cooking your grain first. Meanwhile start to juilenne your selected veggies. Set aside. 

  2. Add all of the dip ingredients in a blender. Tip: blend only the ginger, garlic and lemon first along to make sure you don't get any chucks. Add the rest of the ingredients until smooth. 

  3. Take out one sheet of nori, and place with the rough side up and shiny side down. Spread 1-2 tbsp of your dip on the lower half of the sheet, with your grain on top. 

  4. Place juilenne veggies on top and begin to roll the nori upwards. Tip: wet your hands with some water before working with your grain, and wet the top of the nori to make it sticky and stay close when finishing the roll. 

  5. Cut the roll in half and enjoy! Ps. you can also make nori cones, or tacos if you want to experiment. Please enjoy immediately as the wraps begin to get soggy after a few hours. 

Recipe Notes

Other optional veggies to include: Greens, sprouts, mango, carrot, shredded beets (basically whatever is in your fridge)


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Brianna Persall is a Certified Nutritional Practitioner, yoga instructor and co-founder of Well Daily. After studying design and working in the creative marketing industry for a few years, and facing her own personal health issues, she resorted to holistic approaches for healing. As she discovered the healing powers of food as medicine, she wanted to further share with the world holistic healing through Well Daily. Brianna integrates yoga as a healing modality through her classes at music festivals and corporate wellness programs.