Nori Rolls


  • ¾ cup sushi rice
  • 1 cup water
  • tsp sea salt
  • 3 nori sheets
  • 1 small carrot, cut into matchsticks
  • 1 small cucumber, cut into matchsticks ½ avocado, sliced into thin strips
  • ¼ cup thinly sliced spinach leaves
  • Tamari for dipping


Rinse rice until water is nearly clear, or about 3-4 times. Place rice in a pot (or rice cooker) with water and salt. Cover, bring to a boil, reduce heat to low, and simmer 20 minutes. Place rice in a shallow dish to cool. Place a sheet of nori, shiny side down, on a clean surface. Spread a thin layer of rice from the bottom of the sheet to within 1” of the top. Wet the back of a spoon to help spread the rice more easily. Place vegetables on top of the rice at the bottom of the sheet. Tightly roll up the sheet from the vegetable end. Seal the nori by wetting your fingers and running them along the top of the sheet (where there is no rice). Gently squeeze roll to hold roll together. Repeat with remaining nori sheets. Slice into 1” pieces, if desired, using a sharp knife that has been dipped into water. Alternatively, serve the rolls whole. Serve with tamari for dipping. Consider also topping these rolls with wasabi and pickled ginger.