Creative Health Institutes famous Nori Rolls are absolutely delicious and easy to make. For those who have been through our 10 day detox rebuild program these instruction and the recipe will serve as a wonderful remidner, as to how much fun this recipe is to make and what a delight it is to the eyes.
Love and Blessings,
Bobby
Nori Rolls
Utensils
- Place-mats
- Cutting board
- Knife
- Plates
- Veggie peeler
Platter with veggies-zucchini, nori, red pepper, cilantro or basil, sunflower sprouts, avocado, cucumber
Nori Rolls (yield 1 roll)
- 1 sheet nori
- 2 large basil leaves
- 3 cucumber sticks
- 3 long stips of red pepper
- Alfalfa spouts (optional)
- Sunflower or buckwheat sprouts
- Tamari to seal (optional)
- 3 pieces of ripe avocado
*Cut all veggies into thin long stips.
Lay nori shiny side down – Using the back of a teaspoon, spread 1 tsp of white mellow miso in a single horizontal strip along the bottom of the sheet of nori. (optional) Along the edge of the nori closest to you, layer your avocado & basil first, and then proceed with the rest of your veggies. Remember to leave ¼ to ½ inch of empty nori closest to you so that you have room to pinch and roll. Pinch and roll (pulling veggies in towards you and applying slight pressure downwards.) just before completing the roll, dip your index finger in either water or coconut aminos and run it along the far edge of the nori sheet. This will seal the roll. Cut the roll into 6 pieces with a sharp knife. 
Drizzle coconut amino/ginger dipping sauce, serve and enjoy! Don’t forget about the Zucchini you can use it in place of the Nori and make Asian Rolls and if you have a young coconut, cut the meat into thin strips, soak it for a few minutes in some coconut amino/ginger dipping sauce that you have added some kelp powder to. This way you can create a nori roll that is similar in taste and texture to sushi.
