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?
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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
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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.
Kiersten @ Oh My Veggies says
Mango in sushi?! Oh yes! The closest thing I've had to that was plum, but mango sounds much better. 🙂 I keep meaning to try making my own sushi because sadly, we can't find a many veg options at the restaurants here. They all have the obligatory kappa roll and that's it.
Kristina Sloggett says
ooh, the umeboshi sushi? YES so good! we have a couple great places that have a small "veggie" menu, and I ask for things... 🙂 one of the perks of being recognized as a regular, I guess!
Ari @ Ari's Menu says
I've always wanted to try making my own sushi!! I love that you made it without rice. I never even thought rice-free sushi existed. Shows how much I know... 😉
Kristina Sloggett says
SO GOOD 🙂
Maureen | Orgasmic Chef says
I'm all thumbs when it comes to these rolls but just the mention of mango sends my heart spinning.
Kristina Sloggett says
the mango was my favorite - I made a couple "tubes" and just ate them like that, without cutting into small pieces. like a big yummy mango cigar 😉
Eileen says
SUSHI! I straight up could not eat it until I was 30, but now? IT'S ON. I love the idea of using cashew-ginger puree in place of the rice here! And yes, I have had mango in sushi--fresh mango with tempura sweet potato in an inside-out roll. So good.
Kristina Sloggett says
oh, I love tempura sweet potato rolls - I have NOT had them with mango... NEED to!
Kat @ Balance & Spice says
These look so fantastic - I avoid rice, and making cauliflower rice sushi is delish but can take a long time. These look so easy and yummy!
Kristina Sloggett says
Kat, rice to me is FILLER, I'd rather leave it out too! the cauliflower rice is good, but I find it is not sticky enough for rolls (and then I have to add something to it so it will stick, nah...). this is my answer to that! 🙂
Heather @ Better With Veggies says
Yummy!!! I love mango in my sushi and I haven't tried non-rice sushi rice, so this is going on my list of things to try. 🙂
Did you like your juice fast? Did you juice yourself or buy?
Kristina Sloggett says
I did like it - I bought a 3 day, then juiced my own after. I love the variety in the purchased (Cooler Cleanse is my favorite!), and it is SO easy. Once I get into my "groove" of juicing I'm good, though...
Sarena (The Non-Dairy Queen) says
This looks so cute! I love the little fish soy sauce! Too cute. The more veggies in my rolls the better is my opinion. I'm guess you already knew that though. 😉
Kristina Sloggett says
aren't the fish SO cute? resealable, too, although I always use it all. SO good.
Kate | Food Babbles says
I'm so intrigued by these little rolls! I've never tried making any sushi or rolls at home. I usually leave it to the professionals but these sound so tasty and easy to make. I think I may have to give it a go! Thanks for inspiring confidence 😉
Kristina Sloggett says
oh, Kate you are welcome! I hope you do try - if you are careful it is not too difficult. and SO tasty! XO
Laura @ Sprint 2 the Table says
I am the worst sushi-roller ever. But its really the taste that matters, right? 😉
LOVE the paste idea! That sounds delicious - and so creative!
Kristina Sloggett says
exactly - or just do a rough handroll (geez, there is no way to write that without sounding bad...) 😉
Heather (Where's the Beach) says
These look so good - and super fun to make and eat. We haven't made sushi rolls in ages. A little messy, but worth it!
Kristina Sloggett says
so worth it!