Winter Nori Roll with Dipping Sauce

Last night I received a surprise and a gift by way of a phone call. It was my long lost friend, Ester, from Zurich, Switzerland, who I haven’t heard from in ages. I was thrilled to hear from her after all this time and know that she is doing well. We had so much catching up to do it was impossible to cram the missed years and events into one phone call, especially a long distance call.

One of the things we reminisced about was our mutual interest in languages, Japanese in particular, and how it brought us together. We meet in a Japanese class in college and became study buddies. We laughed at how enchanted we were about everything Japanese – the language, the culture, the boys, and the food, of course.

All that admiration for all things Japanese planted the seeds that lead both of us at different times to that magnificent country. I was fortunate to visit Japan twice spending 4 months in total in Tokyo, a truly fascinating city. One thing about both of us remains the same; we affirmed that we are still captivated with all things Japanese.

This morning, not surprising, I found myself craving Japanese food. My craving guided me not to the nearest Japanese restaurant but to Natural Living Cuisine (my other site that currently rest dormant). I searched for my Winter Nori Roll recipe and thankfully had all the ingredients need to make this recipe, well all except one, celeriac. I ventured out in hopes of finding this knobby root vegetable but unfortunately didn’t so as a stand-in, I used slices of fennel.

Originally, I made a Sesame Orange Dipping Sauce to accompany Winter Nori Roll. This dipping sauce is on the thicker side, but today I whipped up a thinner and lighter sauce, see recipe below.

Bon appétit, or as they say in Japanese, Itadakimasu!

Winter Nori Roll

Original recipe posted here

1 cup celeriac, julienne, or fennel slices
1 cup beetroot, julienne
½ cup kale, cut into thin strips
½ avocado, cut into slices
¼ cup red onion, cut into thin slices
1 sprig fresh rosemary, leaves removed from the stem
3 sheets raw nori

Wash all the vegetables [beetroot, celeriac, kale] well. Cut kale into thin strips. Peel outer skin of the beetroot and celeriac. Cut avocado in half; reserve one half for another use. Cut avocado into ½ inch lengthwise strips. Cut red onion in half, then take one half and cut ¼ inch thick and separate onion shards. Remove rosemary from sprig.

Assembly

Lay raw nori sheet on cutting board. Starting at one end of the raw nori roll and ½ inch from the edge, place julienne celeriac along the width of the sheet. Next place beetroot in same manner next to the celeriac, then the kale strips next to the root vegetables, then the red onion strips, rosemary leaves and two to three avocado slices atop. Roll up nori tightly, compressing while rolling. To secure, dip your fingertips or a pastry brush in fresh filtered water and run along the exposed edge of the nori rolls. Gently squeeze and press to secure.

Cut the nori roll into desired sized. I wanted big rolls so I cut each roll in half. Arrange nori rolls on a plate and serve with a dipping sauce of your choice.

Makes 6 pieces cut in half; 12 3-inch sushi rolls cut in thirds or 24 1-inch sushi rolls, cut in thirds, then the thirds cut in half.

Ginger Garlic Dipping Sauce

For those of you who may prefer a thicker dipping sauce, try Sesame Orange Dipping Sauce

1/4 cup cold pressed extra virgin olive oil
½ an orange, fresh squeezed
1 tablespoon Namu Shoya
1 tablespoon fresh ginger, peeled and chopped
1 teaspoon fresh rosemary, chopped
1 small garlic clove, chopped
Fresh ground pepper, to taste

Place all ingredients in a blender, ideally a smaller personal blender, like this one and blend until smoothie.

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10 Comments so far

  1. earthmother on January 15, 2009 Thursday, 8:12 pm

    I’m sitting here, grinning from ear to ear, Ingrid. I just bought some Nori sheets today and said, “I’m going to try to make something with these.” Yes, a Nori virgin.

    WaLa! I just manifested the perfect recipe for my first time. :D

  2. Kim on January 15, 2009 Thursday, 8:38 pm

    That’s a special kind of nori roll. What if I only have roasted nori? I want to try this!

    Hello Kim – it’s okay, go ahead and use roasted nori, if that is what you have on hand. Hope you enjoy this recipe. Thanks.

  3. Cheris Courtney on January 16, 2009 Friday, 5:28 am

    Yummy! I’ll have to give this version a try!

  4. Winona on January 16, 2009 Friday, 10:10 am

    OOOO I want some garlic ginger dipping sauce!

  5. Zara on January 16, 2009 Friday, 10:25 am

    Your Winter Nori looks fresh and tasty. Using a combination of root vegetables is a great idea! Thanks!

  6. Isle Dance on January 16, 2009 Friday, 11:19 am

    What a sweet story – and another sweet recipe!

  7. Kristen's Raw on January 17, 2009 Saturday, 10:00 pm

    Whoo-Whee!!! That looks scrumptious!!!!!

    Cheers,
    Kristen

  8. Michelle @ What Does Your Body Good? on January 23, 2009 Friday, 1:26 pm

    Exotic sounding! I’m not referring to the idea of nori, just all the interesting fillings!

  9. kendra on February 22, 2009 Sunday, 7:07 am

    I’m totally not good at rolling nori things, but I made this last night by just making a very very giant salad out of these root veggies and the kale with some spinach and tossing with the dipping sauce/dressing. I cut up the nori and mixed it in, and it is still awesome. Someday I’ll get the hang of making nori rolls!

    Kendra – nevermind rolling it, cutting the nori and mixing it in sounds fantastic and is very creative, I like that.

  10. Olga on November 29, 2009 Sunday, 5:15 am

    This is a very fresh idea for me. Doing nori rolls with just veggies and serve them with a dipping sauce rather than soy sauce sounds great!

    ..Always looking for great snacks ideas, and this is one of them!
    Thanks,
    Olga

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