This nori sushi wrap recipe makes for an easy alternative to rolling sushi and it is so versatile that you can use all the sushi filling ingredients you like! This version includes sweet umami tofu with veggies, rice and spicy mayo. It is easier to make than it seems and the perfect quick and easy lunch to use leftovers.
These nori sushi 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, or roll a few tofu rice paper rolls in a pinch. But now, these sushi wraps really caught our attention, they are so fun to do!
Let me know if you give it a try! ❤️
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❤️ Why you will love this recipe
- Features 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.
- This version is vegan and vegetarian.
🗒 Ingredient notes (+ substitutions)
- Tofu: use extra firm or firm tofu for the best texture.
- 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. You can also choose to include green onion, kimchi, shredded carrots, sprouts and lettuce.
- Sesame seeds: for a nice little crunch, optional.
⭐️ Full list of ingredients (+ quantities) down below in the recipe card!
🍽 How to make nori sushi wraps
➡️ 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.
Step 1: Combine the soy sauce, rice vinegar, maple syrup and tahini or peanut butter in a small bowl. Whisk well and note that it won't be all smooth since the nut/seed butter might not combine well. This is fine, it will all come together in the pan.
Step 2: 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 ½ inch thickness).
Step 3: 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).
Step 4: 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.
Step 5: 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 sheets (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.
Step 6: 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.
Step 7: Then, grab the bottom left tofu part, flip it up over the cucumber part, then flip the top left over the right top side.
Step 8: 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!
⭐️ See below in the recipe card for the full recipe (+ video!)
💡 Helpful tips
- I highly recommend using a double layer of nori sheet, this helps fold the wraps without breaking it. You can also place the sheets of nori over a layer of wet rice sheet. Check out this summer rolls for inspiration!
- Folding your first nori wrap might feel a little messy and awkward, but you should get the hang of it pretty quickly. It is 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 nori 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.
❗️ 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
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.
To make your wrap GF, then use a GF tamari sauce instead of soy sauce. Otherwise, the other ingredients are naturally GF.
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.
🌱 More wrap recipes you might like
I hope you like this Nori sushi wrap 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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📖 Recipe
Nori Sushi Wraps (Seaweed Sandwich)
Ingredients
- 6 nori sheets
- ½ English cucumber - sliced
- 1 mango - sliced
- 1 avocado - sliced
- 1 cup cooked sushi rice
- 2 tbsp sriracha - or to taste
- sprinkle of sesame seeds
- ¼ cup vegan mayo - optional
For the tofu
- 1 block tofu (14-16 oz) - extra-firm or firm
- ¼ cup soy sauce - use tamari for a gluten-free recipe
- 2 tbsp rice vinegar
- 2 tbsp maple syrup
- 2 tbsp tahini - or peanut butter
Instructions
- If you don't have some rice ready to go, then start by cooking it. For a nice sushi flavor, then you can also season the cooked rice (see how I do this in this sweet potato sushi rolls recipe).
- Drain the sushi packaging and pat dry the bloc of tofu with a clean towel. Then, slice into about ½ inch slices or about 6 slices.
- Add the soy sauce, rice vinegar, maple syrup and tahini (or PB) to a small bowl and whisk until combined. The sauce might not be fully smooth, it is fine.
- Warm up a large pan with a little oil and add the tofu into a single layer. Cook on medium heat flipping once in a while until golden brown on both sides, about 8-10 minutes.
- Once the tofu looks done to your liking, then pour the sauce into the pan. Stir and flip the tofu to coat them with the sauce and keep simmering until thicker, about 3-5 minutes.
- Lay 2 sheets of nori on top of each other, then make a slit in the middle half way through the height of the nori ( I use scissors). Place the ingredients into the 4 corner quadrants: tofu in the bottom left, cucumber with sesame seeds in the top left, mango and avocado in the top right and rice with a drizzle of mayo and sriracha in the bottom right.
- Then, grab the bottom left tofu part and flip over the cucumber in the top left corner. Then, flip to the right top corner and finally, close up the wrap by flipping to the bottom right part over the rice. Grab using both hands and serve with the classic sushi condiments, such as soy sauce, pickled ginger and wasabi. Enjoy!
Video
Notes
- Storage tips: this sushi wrap recipe is best when enjoyed right away. You can prepare the rice and cook the tofu ahead of time, then keep them in the fridge until ready to assemble. You can briefly warm them up in the microwave before serving.
- Variation: you can also fill your sushi wrap with red cabbage, kimchi, tempeh, green onions and much more. Make sure to read the blog post to get more ideas!
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
NUTRITION
Please note that the nutritional information is an estimate provided for informational purposes only (calculated by software) and may vary based on cooking methods and ingredients used. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
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