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Nori Rolls With Parsnip Rice and Sesame Dip



Parsnip rice

250 g parsnip

350 g cauliflower

2 dl cashew nuts

2 dl baby spinach

2 tbsp lemon juice

30 g coriander

1 tsp salt

0.5 tbsp olive oil

Vegetable sticks

400 g polka beet

100 pea shoots

100 g zucchini or cucumber

100 g sugar peas

4 nori sheets

Sesame dip

1 dl tahini (sesame paste)

3 tbsp agave syrup

3 tbsp tamari

4 tbsp lemon juice

1 pinch of chili powder or more to taste

1 tbsp white sesame seeds


Parsnip rice

Peel the parsnip and rinse the cauliflower. Cut parsnip and cauliflower into pieces and put them in a food processor. Mix it until the rice has a fine-grained texture. Add cashewnuts and run briefly again to a creamy pate. Add baby spinach, chopped coriander, lemon juice, salt and olive oil and pulse a few times with the food processor until everything is mixed and the rice has a beautiful green color.

Vegetable sticks

Peel the polka beet. Cut polka beet, sugar peas and zucchini / cucumber into thin sticks. Put the parsnip rice on a nori sheet, press it with your fingers and spread evenly over the sheet in a 1 cm thick layer. Leave a 3 cm blank row at each side. Add vegetable sticks and pea shoots in a row on the length, in the middle of the sheet. Roll the nori sheet into a tight roll, preferably use a sushi mat. Cut the roll into pieces, about six pieces per roll. Place the nori pieces on a plate and decorate with some extra vegetable sticks. Serve the nori rolls with sesame dip.

Sesame dip

Whisk all the ingredients together in a bowl, except for the sesame seeds. Pour the sauce into small dip cups and decorate with sesame seeds on the top.