Ginger Cashew Nori Rolls - a satisfying savory or lunch, these flavorful rolls are crunchy spicy sweet! Perfect for lunch or brunch or afternoon snack.
Ginger Cashew Nori Rolls
The first few days of April I completed a ten day raw foods and juice reboot.
For several lunches I made my ginger-cashew nori rolls, using whatever fillings I found in my produce drawers. There are two rolls in the photos - a mango roll (um, yum) and a pepper-bean roll. So so good.
And so so simple. Really.
Jason and I have a few favorite sushi restaurants we frequent (one has confirmed vegan miso, and all of them make me fantastic veggie rolls), and the one thing we always do before we go? Fill these little fish with gluten free soy sauce, or we bring these packets. The fish are just fun. If we forget it, Jason is already feeling off before dinner is done - he is even more gluten intolerant than I am.
These rolls, though.
Spicy and fresh and crunchy and umami. Depending on the salt you use to season the ginger filling, these can greatly vary in flavor. The kala namak (black salt) is my favorite, the sulphur flavor adds an interesting bite. Onion salt is good here too, and I have used celery salt also (for those who dig on the Old Bay seasoning).
With the cashew base, these are quite filling, and you can customize the crunch with whatever veggies you have on hand. As you can see by my salt options, these are really never the same roll twice around here.
But always good.
Ginger Cashew Nori Rolls
dairy, egg, and gluten free, vegan, raw
makes 2 full rolls (sliced into 6 pieces each)
INGREDIENTS:
¾ cup raw cashews
¾ inch ginger, peeled and minced fine*
½ tablespoon rice vinegar
pinch sea salt, onion salt, or kala namak
2 sheets dried nori seaweed
veggies of choice (sliced mango, bell pepper, green beans)
sesame seeds for garnish
*adjust amount to taste
INSTRUCTIONS:
In food processor, pulse cashews, ginger, rice vinegar, and salt to a paste.
Carefully spread an even layer onto nori sheets.
Line the filling vegetables along one edge, roll tightly.
Using a sharp knife, cut each roll in half, then cut each half into three equal sized pieces (cleaning knife after each cut).
Arrange on serving plate, sprinkle with sesame seeds.
What's your favorite kind of sushi? Have you ever had mango sushi?
Try AmazonFresh Free Trial
for Unlimited Grocery Delivery - add these recipe ingredients to your list. use code FRESH25 for a $25 off discount on your first AmazonFresh order!
about Kristina:
Kristina is spabettie! She founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days - sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers - well, one drummer - and travel.
printable Ginger Cashew Nori Rolls recipe:
Ginger Cashew Nori Rolls
Ginger Cashew Nori Rolls – a satisfying savory or lunch, these flavorful rolls are crunchy spicy sweet! Perfect for lunch or brunch or afternoon snack.
Ingredients
- ¾ cup raw cashews
- ¾ inch ginger, peeled and minced fine*
- ½ tablespoon rice vinegar
- pinch sea salt, onion salt, or kala namak
- 2 sheets dried nori seaweed
- veggies of choice (sliced mango, bell pepper, green beans)
- sesame seeds for garnish
Instructions
- In food processor, pulse cashews, ginger, rice vinegar, and salt to a paste.
- Carefully spread an even layer onto nori sheets.
- Line the filling vegetables along one edge, roll tightly.
- Using a sharp knife, cut each roll in half, then cut each half into three equal sized pieces (cleaning knife after each cut).
- Arrange on serving plate, sprinkle with sesame seeds.
Notes
dairy, egg, and gluten free, vegan, raw
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
2Serving Size:
6 rollsAmount Per Serving: Calories: 176Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 340mgCarbohydrates: 19gFiber: 6gSugar: 15gProtein: 5g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
chaya says
I have made raw sushi with hemp seeds as the rice, use some agave and vinegar to create the "sticky" rice. So good, a bit expensive. Also I havent tried either cauliflower rice or jicama rice, but those are two other options to consider to replace the rice. I have had some vege sushi with macadamias, that was divine. I do love mango in rolls!