Lunchbox Highlight: Raw Nori Rolls with Veggies and Hempseed Dressing

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Last Thursday, I spent a few hours in the kitchen, testing recipes for my upcoming spring VegNews column, “Raw Done Right.” My assignment? Raw sushi rolls made simple.

I’m a tremendous fan of raw sushi, as you guys probably know by now. A few of the recipes I’ve highlighted on my blog in the past include:

Raw Beet and Vegetable Stuffed Nori Rolls

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Raw Parsnip Rolls

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Sweet Potato and Beet Nori Rolls

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Raw Nori Rolls with Cashew Ginger Filling

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I can’t tell you how I made my latest nori creation because it’s top secret until the March issue of VegNews hits newsstands this spring! But I can tell you that this may be my favorite batch of raw sushi yet, that I used a new type of sushi “rice,” and that it features seasonal vegetables. Yay!

In the meantime, I polished off leftover batches of test rice and some veggies I had at home to make these lovely, delicious raw rolls:

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The got packed up with salad, cucumber slices, and a simple dressing of shelled hempseeds (1/2 cup), almond milk (1/2 cup), apple cider vinegar (1 tbsp), sea salt (1/4 tsp), 1 pitted date, and nutritional yeast (2 tbsp). All blended up in the Vita.

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For a post-lunch snack, I packed one of these food bars from 22 Days. Full review coming soon!

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It was a creative and fun lunch!

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Thanks to all readers who shared their thoughts on Lauren’s touching post. It’s so nice to see dialog unfold after these Green Recovery stories. Keep it coming!

xo

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    6 Comments
  1. These look amazing, it’s fascinating how easy nori rolls are to make once you get the hang of it (and find a source for good ingredients)

  2. I love your Nori roll recipes. I’m still intimidated by the vaggie rice idea. I don’t know why. That just means that I’ll have to dive right in and make a bunch soon. Thanks for sharing them, as always.

  3. since I’ve discovered raw sushis, I just can’t stop doing some! I have never been a rice fan so I likes it better than regular sushis. Also, guest are always impressed as it looks colorful ! I especially like parsnip rice with a little seaweed in it to recreate a seafood taste.

    Tonight I will try putting some kimchi as a filling!