by Meghan Swidler
Ingredients
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1 toasted large Nori sheet (I use Eden)
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2 Tbsp tahini
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1 Persian cucumber, thinly sliced into matchsticks
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1 large carrot, thinly sliced into matchsticks
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1/2 ripe avocado, thinly sliced
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2-3 Tbsp sauerkraut (or another fermented/cultured vegetable like kimchi)
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1 tsp sesame seeds, for garnish
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Sprouts, rinsed and drained (optional)
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1/4 cup coconut aminos or tamari
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2 Tbsp rice vinegar
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1 Tbsp maple syrup
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1 knob ginger, grated
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3 scallions, sliced
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1 tsp gochujang red pepper paste for extra spice (optional)
Dipping Sauce
Directions
Place nori sheet on a flat surface, like a cutting board. The “dull” (not “shiny”) side of the nori sheet should be facing up.
Add 2 Tbsp of tahini in a thin layer across the Nori sheet.
Add sliced cucumber, carrot, sliced avocado, and sauerkraut side by side, covering the bottom 2/3 of the Nori sheet. Add sprouts as well if you have them.
Gently but firmly, roll the edge closest to you toward the center of the nori wrap, carefully rolling to form a sushi-like roll. Once done, cut with a sharp knife into thick pieces.
Top with sesame seeds, and enjoy each piece with dipping sauce!
