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п»їNori Sushi Wraps (Seaweed Sandwich)
This nori wrap recipe is so fun and delicious! It makes for an easy alternative to rolling sushi and it is so versatile, you can use all the sushi filling ingredients you like! This version is vegan and includes sweet umami tofu with cucumber, mango, avocado, rice and spicy mayo. It is easier to make than it seems and perfect quick and easy lunch to use leftovers.
These nori wraps are the best alternative to regular sushi: they are so fun to make, done quickly without a fuss, ultra-versatile and perfect if you love sushi but aren't into rolling them at home. If making homemade sushi or nori roll is intimidating to you, then try this one!
We actually love making our own sushi during the weekend when we have more time and we usually alternate between sweet potato sushi, shiitake sushi and panko avocado sushi.
If we don't feel like rolling sushi, we might go for a vegan sushi bake, since it is easier and quicker to whip up. But now, these sushi wraps really caught our attention, they are so fun to do!
They look like seaweed sandwiches or as my son Zach likes to call them, sushi burgers. They are actually very easy to make, the only tricky part is to make them not too messy to take a nice picture to share here рџЉ!
I filled up my nori wraps with sweet pan-fried tofu, brown rice, cucumber, avocado and mango. Then, we added some vegan mayo and sriracha for a creamy component. It was absolutely amazing and much easier to make than it seems.
The tofu comes together very quickly and if you don't have a batch of rice ready to go, then I'll share a few tricks of what you can do to keep this recipe quick and simple.
Let me know if you give it a try! вќ¤пёЏ.
Why you will love this recipe.
Includes all your favorite ingredients from sushi, but there is no rolling implicated! Easy recipe to use your leftover rice. Ultra versatile: there are endless ways you can customize your version. Keep reading for more inspiration! Delicious combination of fresh veggies with chewy rice, spicy mayo and umami-rich tofu. Unique sushi-inspired meal perfect for a fun lunch, a filling snack or as a healthy dinner for your whole family. Healthy: rich in plant-based protein and packed with vitamins, antioxidants and fiber. Vegan and vegetarian.
What is nori sheet and is nori healthy?
Nori sheet is a dried edible seaweed made from pressing and drying red seaweed into a flat and crispy sheet. Nori is used regularly in Japanese cuisine, especially sushi and onigiri and it has a strong, but pleasant, ocean flavor. You can now find nori sheets in any grocery store in the Asian aisle.
Nori (or any seaweed) is considered a health food as it is high in antioxidants (flavonoid and phenolic compounds), lots of vitamins (A, C, E, D and B), minerals (calcium, potassium, iodine, iron, magnesium) and much more. It is especially rich in fiber and also is a surprisingly good source of plant-based protein.
Seaweed is sometimes called sea vegetables, it is so good for you!
Ingredients you will need.
(See below in the recipe card for the measurements)
For the tofu.
Tofu: use extra firm or firm tofu for the best texture. Soy sauce: adds lots of umami flavor that works great in a sushi-inspired recipe. Rice vinegar: can be swapped for lime juice. Maple syrup: or agave syrup. Adjust the amount to make the sauce as sweet as you want. Tahini: adds a creamy component and a delicious nutty flavor. You can also use almond butter or peanut butter if you don't have tahini.
For the sushi wraps.
Nori sheet: I used the nori seaweed sheets from the brand Gimme. Rice: if you have leftover rice, then this recipe is a delicious way to use it. To enhance the sushi flavor, you can also season the rice lightly. Check out these sweet potato sushi rolls to see how I do that. I used short brown rice to make these wraps for extra nutrients, but feel free to use regular white rice or sushi rice. Sauces: we love the combination of vegan mayo with spicy sriracha sauce. Fresh filling ingredients: the combo of sweet mango with creamy avocado and fresh crunchy cucumber with ocean-flavored seaweed is perfect for this recipe. Keep scrolling to get more ideas! Sesame seeds: for a nice little crunch, optional.
How to make nori wraps.
(See below in the recipe card for the full recipe)
The longest part of this recipe is to prep the tofu and the rice. If you have leftovers, such as any protein that you like and cooked grains, then this recipe is great for serving them creatively.
Prepare the rice.
If your rice isn't cooked yet, then start by preparing it.
Then, you can season it with classic sushi rice seasonings (rice vinegar + sweetener + salt). You can make your own mix or buy sushi seasoning at the store.
In this sweet potato sushi rolls recipe, I show how I season brown rice for making sushi.
Once the rice is done, let it slightly cool down while you prep the other ingredients.
Prepare the tofu.
Drain the package of tofu and pat dry very well using a clean towel or paper towel. Then slice into thin squares or rectangular slices (about ВЅ inch thickness).
Warm up a large pan with a little oil then add the tofu in a single layer. Cook and flip until browned on both sides (about 5-6 min on each side).
While the tofu is cooking, combine the soy sauce, rice vinegar, maple syrup and tahini in a small bowl. Whisk well and note that it won't be all smooth since the tahini might not combine well. This is fine, it will all come together in the pan.
Once the tofu looks done to your liking, then add the whisked sauce to the pan and stir the pieces of tofu to cover them all with the sauce. Keep cooking on medium heat stirring/flipping the tofu once in a while, the sauce will slowly thicken and coat the tofu nicely.
Once done, set aside.
Assemble.
Layer 2 nori seaweed sheets on top of the other one rough side up and use scissors to make an opening to the middle of the nori (see video and pictures below). Then, imagine there are 4 quadrants of the same size at each corner of the nori where you will be placing different toppings.
In the bottom left corner, add some of the tofu, then in the top left corner add some cucumber and sprinkle with some sesame seeds. On the top right corner add some avocado and mango and finally, in the bottom right corner, add some rice and drizzle some mayo and sriracha over.
Then, grab the bottom left tofu part, flip it up over the cucumber part, then flip the top left over the right top side and finally flip over the rice and try to shape the whole thing into a big square. And that's it, you have got a sushi sandwich! Enjoy!
Helpful tips.
The crispy nori sheet breaks easily instead of bending while folding the quadrants. But it is no big deal and should not impact the nori wrap shape very much. Folding your first nori wrap might feel a little messy and awkward, but you should get the hang of it pretty quickly. I find it easier not to overload each corner for better folding and don't worry if it does not look like a nice square. It helps to have something sticky to hold the whole sushi wrap together. Creamy soft avocado and sauces, like mayo and sriracha, can help with that.
Serving suggestion.
These vegan sushi wraps are meant to be eaten just like a sandwich or a burger. Grab it using both hands and bite in! It can be a little messy, so start eating on the open corners to help keep the sauce trapped at the bottom.
You can also serve with all the classic sushi fixings, such as:
pickled ginger soy sauce wasabi.
You can serve alongside a yummy dipping sauce to dip the whole seaweed sandwich, especially a hoisin peanut butter sauce or a Thai peanut butter sauce.
This recipe would also be amazing accompanied by a miso soup, Asian cucumber and carrot salad and Thai brussel sprouts.
Variations.
This recipe is so versatile and fun to experiment with. You can include so many of your favorite Asian ingredients and make your sushi wrap more personalized to your taste.
More filling ingredients to try:
Pineapple Kimchi Green onions Tempeh (try this easy pan-fried tempeh recipe!) Sunflower cream cheese or tofu cream cheese Furikake seasonings Shredded carrots or red cabbage Radishes Lettuce Sprouts Red bell pepper.
Storage tips.
Once assembled, eat the nori wrap right away for the best texture. The nori will lose its crispiness quickly after being in contact with the other ingredients. For this reason, you cannot make it ahead.
You can prepare the tofu and the rice ahead and briefly warm them up before assembling and serving.
As a side note, once you open up the bag of nori, close it right away to preserve its freshness as it is sensitive to the surrounding humidity.
FAQs.
Is nori always vegan?
Yes, nori is made from seaweed, which is 100% plant-based. That being said, you can check on the ingredient list to ensure there are not any non-vegan additions.
How can I make this recipe gluten-free?
To make your wrap GF, then use a GF tamari sauce instead of soy sauce. Otherwise, the other ingredients are naturally GF.
Can I make it without the rice?
Yes, simply omit the rice or swap for other grains, such as quinoa. To help make the grain sticky enough to hold better, make sure to add something sticky, like a little mayo. You can also skip the grains altogether and double up on the veggies or tofu.
Related recipes.
Kale wraps Buffalo chickpea lettuce wraps BBQ jackfruit wraps Crusted tofu wraps Balsamic tofu wraps.
I hope you like this nori wraps recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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Nori Sushi Wraps (Seaweed Sandwich)
This nori wrap recipe is so fun and delicious! It makes for an easy alternative to rolling sushi and it is so versatile, you can use all the sushi filling ingredients you like! This version is vegan and includes sweet umami tofu with cucumber, mango, avocado, rice and spicy mayo. It is easier to make than it seems and perfect quick and easy lunch to use leftovers.
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