Nori Rolls (Murreita)

These Nori Rolls offer a vibrant, healthy twist on traditional sushi, perfect for a light lunch or appetizer. The combination of nutty brown rice, crisp cucumber, and grated carrot provides a satisfying texture contrast, while the tangy umeboshi plums and fresh parsley add a bright, zesty kick. Marinating the filling allows the flavors of the tamari, lemon, and "soy mayonnaise" to meld beautifully with the vegetables. These rolls are easy to assemble, require no cooking beyond preparing the rice, and make for an impressive, low-fat vegan dish that brings fresh, home-style flavor to any table.

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 179.8

Dietary: Gluten-free, Low-fat, Vegan, Vegetarian

Description

These Nori Rolls offer a vibrant, healthy twist on traditional sushi, perfect for a light lunch or appetizer. The combination of nutty brown rice, crisp cucumber, and grated carrot provides a satisfying texture contrast, while the tangy umeboshi plums and fresh parsley add a bright, zesty kick. Marinating the filling allows the flavors of the tamari, lemon, and "soy mayonnaise" to meld beautifully with the vegetables. These rolls are easy to assemble, require no cooking beyond preparing the rice, and make for an impressive, low-fat vegan dish that brings fresh, home-style flavor to any table.

Ingredients

2 cup Cooked brown rice
1/2 cup Mung bean sprouts
1/2 cup Grated carrot
1/2 cup Cucumber, finely diced
1/4 cup Daikon radish
2 tablespoon Fresh parsley
1 tablespoon Tamari
1/2 tablespoon Soy "mayonnaise"
2 teaspoon Lemon juice
3 Freshly Chopped umeboshi
4 sheets Toasted nori

Directions

1
In a large mixing bowl, combine the cooked brown rice, mung bean sprouts, grated carrot, finely diced cucumber, daikon radish, fresh parsley, tamari, soy "mayonnaise", lemon juice, and chopped umeboshi.
2
Toss the mixture gently to ensure all ingredients are evenly coated with the dressing.
3
Cover the bowl and let the mixture sit for at least one hour to allow the flavors to absorb and meld together.
4
Place a sheet of toasted nori on a clean, dry work surface.
5
Spread 3/4 cup of the rice and vegetable filling evenly onto the nori sheet, leaving a small border at the edge.
6
Carefully roll the nori sheet tightly around the filling to form a cylinder.
7
Using a sharp knife, cut the roll into five equal slices.
8
Repeat the process with the remaining nori sheets and filling, then serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 179.8kcal

% Daily Value *
Total Fat 2.7g5%
Saturated Fat 0.5g3%
Cholesterol 0.3mg1%
Sodium 54.2mg3%
Total Carbohydrate 35.1g12%
Dietary Fiber 4.6g19%
Sugars 3.4g
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the brown rice is cooled to room temperature or chilled before mixing to prevent it from becoming mushy.

If umeboshi plums are unavailable, you can substitute with a pinch of salt and extra lemon juice for a similar tangy profile, though the flavor will be less complex.

These rolls are best served fresh. If preparing ahead, keep the filling and nori sheets separate until ready to assemble to maintain the nori's crisp texture.

For a spicier kick, add a small amount of sriracha or chopped fresh chili to the filling mixture.

Keywords: nori, rolls, vegan, vegetarian, rice, brown rice, carrot, cucumber, umeboshi, tamari, low-fat, appetizer, lunch, fresh, crunchy, healthy, no-cook, easy

Read it online: https://www.chefs-mate.com/recipe/nori-rolls-murreita/