Nori wraps are a vibrant, nutrient-packed delight that come together in just 20 minutes, making them perfect for busy days.
Crisp nori sheets cradle a medley of fresh, crunchy vegetables and creamy avocado, creating a satisfying contrast of textures.
Each bite bursts with umami richness, balanced by a hint of tangy sesame dressing, offering a flavor experience that’s both light and indulgent.
These wraps are not only quick to prepare but also a feast for the senses, with their bright colors and refreshing crunch.
Packed with wholesome ingredients, they’re a guilt-free way to enjoy a meal that’s as nourishing as it is delicious.
Whether you’re a sushi lover or just seeking something new, these wraps are sure to become a go-to favorite.
Fresh & Flavorful Ingredients for Nori Wraps
- 2 cups cooked short-grain white rice (or brown rice for a healthier option)
- Splash of rice vinegar
- Pinch of cane sugar
- 2 tablespoons tamari (or soy sauce as a substitute)
- 2 tablespoons lime juice
- 2 to 3 nori sheets, cut into quarters
- ½ English cucumber, sliced into strips
- 1 ripe mango, sliced into strips
- ½ avocado, sliced into strips
- Pickled ginger, to taste
- Sesame seeds, for sprinkling
- Spicy mayo:
- ⅓ cup mayo
- 2 teaspoons sriracha
- Optional extras:
- Umeboshi paste, a few dabs
- 3 ounces sliced baked tofu
- Basil leaves
- Microgreens
Step-by-Step Instructions for Perfect Nori Wraps
- Prepare the rice: Fold the rice vinegar, sugar, and a pinch of salt into the hot cooked rice. Cover and set aside until ready to use.
- Make the dipping sauce: In a small bowl, combine the tamari and lime juice. Set aside for serving.
- Prepare the spicy mayo: In another small bowl, stir together the mayonnaise and sriracha until well combined.
- Assemble the platter: Arrange the nori squares, rice, cucumber, mango, avocado, pickled ginger, sesame seeds, and any optional extras on a platter for easy assembly.
- Serve and enjoy: Let everyone mix and match their favorite fillings to create their own nori wraps. Serve with the tamari-lime dipping sauce and spicy mayo on the side.
Creative Sauce and Topping Ideas
Elevate your nori wraps with a variety of sauces and toppings! Try a creamy wasabi mayo by mixing 1 teaspoon of wasabi paste into ⅓ cup of mayo.
For a tangy twist, drizzle with ponzu sauce or a sprinkle of furikake seasoning. Add crunch with tempura flakes or a handful of crushed peanuts for a nutty flavor.
Perfect Pairings for Serving
Serve your nori wraps with a side of miso soup or a light seaweed salad for a complete meal. For a refreshing drink, pair with iced green tea or a citrus-infused sparkling water. Arrange everything on a large platter for a fun, interactive dining experience!
Quick Storage and Reheating Tips
Store leftover nori wraps in an airtight container in the fridge for up to 2 days. To prevent the nori from getting soggy, keep the rice and fillings separate until ready to eat.
If reheating rice, sprinkle a few drops of water and microwave for 30 seconds to restore moisture.
Fun Recipe Variations to Try
Switch up the fillings with grilled shrimp, smoked salmon, or marinated mushrooms for a different flavor profile. Swap the mango for pineapple or pear for a sweet twist. For a low-carb option, use lettuce leaves instead of nori sheets.
Time-Saving Hacks for Busy Cooks
Use pre-cooked rice or a rice cooker to save time. Pre-slice your veggies and store them in the fridge for quick assembly. If you’re short on time, skip the spicy mayo and use a store-bought sriracha mayo instead!
Nori Wraps
Ingredients
- 2 cups cooked short-grain white rice, or brown rice
- splash rice vinegar
- pinch cane sugar
- 2 tablespoons tamari
- 2 tablespoons lime juice
- 2 to 3 nori sheets, cut into quarters
- ½ English cucumber, sliced into strips
- 1 ripe mango, sliced into strips
- ½ avocado, sliced into strips
- pickled ginger
- sesame seeds, for sprinkling
- ⅓ cup mayo
- 2 teaspoons sriracha
- optional extras
- a few dabs umeboshi paste
- 3 ounces sliced baked tofu
- basil leaves
- microgreens
Instructions
- Fold the rice vinegar, sugar, and salt into the hot cooked rice. Cover until ready to use.
- In a very small bowl, combine the tamari and the lime juice and set aside to use as a dipping sauce.
- Make the spicy mayo: In a small bowl, stir together the mayonnaise and the sriracha.
- Serve the nori squares, rice, cucumber, mango, avocado, pickled ginger, sesame seeds, and desired extras, on a platter to assemble as you eat, mixing and matching fillings as you like. Serve with the tamari-lime dipping sauce and spicy mayo.