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.
Servings: 3 wraps
Calories: 397kcal
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
Calories: 397kcal | Carbohydrates: 43g | Protein: 20g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Sodium: 1329mg | Potassium: 505mg | Fiber: 6g | Sugar: 19g | Vitamin A: 1129IU | Vitamin C: 39mg | Calcium: 247mg | Iron: 3mg