Raw Vegan Nori Wraps With Green Tahini Sauce

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There are many raw vegan sushi recipes out there, some of which are on our website. More often than not, these recipes contain some sort of raw vegan rice alternative, typically in the form of a spread or similar consistency. The mixture often contains nuts or seeds, in addition to spices, vegetables, and other flavorings. This recipe is a departure from the traditional nori wrap recipes because it does not contain a rice alternative.

Because these wraps only contains shredded vegetables, we had to make an undeniably delicious sauce. The green sauce has a tahini base, which makes it creamy, but what ingredients give it the vibrant color? This sauce calls for basil, parsley, and some fresh jalapeño, which is an optional ingredient, but so worth it if you crave spice. The jalapeño doesn’t overpower the sauce, especially because it contains garlic, apple cider vinegar, coconut aminos, agave, lemon juice, and a few other ingredients. It’s just a flavorful party and the only invitees are your taste buds!

Although we have specific vegetables on the ingredient list, you are more than welcome to use vegetables you enjoy or already have. You may want to use kale instead of Romaine lettuce, or red cabbage in place of yellow bell pepper. The main thing to remember is to use raw vegetables! And as a final note, make sure that the nori sheets are not roasted. You can find raw nori sheets in different supermarkets, so make sure you look for those instead of the roasted varieties. We hope you enjoy!

Raw Vegan Nori Wraps With Green Tahini Sauce
  • Prep Time:20m
  • Total Time:20m


For the Sauce

  • 1 c basil
  • 1 c parsley
  • 1 tbsp. raw agave nectar
  • 3 cloves garlic, minced
  • 1/8 c raw vegan apple cider vinegar
  • 1 tbsp. coconut aminos
  • 2 tbsp. raw tahini
  • 2 tbsp. olive oil
  • 1/2 lemon, juiced
  • 1/2 jalapeño pepper (optional)

For the Nori Wraps

  • 1 carrot, shredded
  • 1/2 zucchini, shredded
  • 1/2 cucumber, cut into thing strips
  • 1/2 yellow bell pepper, thinly sliced
  • 1 avocado, peeled, pitted, and sliced
  • 1 c Romaine lettuce, shredded
  • 3 -4 nori sheets and/or rice paper sheets


For the Sauce

  1. Add all of the ingredients to a blender and blend until smooth. Taste and adjust seasonings as needed.
  2. Because this recipe makes quite a bit of sauce, store some in an airtight container and keep refrigerated for up to five days. It works great as a dressing or even as a sauce over raw zucchini noodles.
  3. Set the sauce aside while you prepare the nori wraps.

For the Nori Wraps

  1. You want to have all of the vegetables be about the same so that you can eat them all without having to chew like crazy.
  2. You can cut all of them by hand, but we recommend using a mandolin with the shredder attachment for the zucchini and carrot. You can cut the cucumber, bell pepper, avocado, and lettuce by hand.
  3. Place a nori sheet on a flat surface and grab a little of every vegetable to line up on the side of the nori sheet closest to you.
  4. Roll it up tight, but wet the edge of the nori sheet to help seal it. Rinse and repeat until you make four nori wraps.
  5. Cut the rolls and serve with the green tahini sauce. Enjoy!
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