Vegan Nori Rolls with Tahini Yuzu Dip


“Let food be thy medicine and medicine be thy food.”

Having a plant based diet doesn’t mean I stay away from all animal products. I’m not one to simply cut something off totally and completely. Even dairy! Yes, I don’t buy those products for home consumption but special occasions do call for some cheesy pastas or creamy ice cream for dinners outside. But then I go home and I go back to consuming more fruits and veggies with healthy fats and proteins and a little bit of grains.


Like these Nori Rolls… I had the urge to make something with seaweed and quinoa and voila! Vegan Quinoa Sushi! I do like my food saucy so I probably should’ve added some hummus in the rolls to moisten them up a little. But well, I was out of chickpeas and I thought the dipping sauce should be more than enough. Indeed it was! The Yuzu was most definitely a winner.


But what do I know? Like I always say, I’m not one to use measurements but the recipe below is approximately what I (more/less) used. Make it your own! Add some hummus to the rolls or use almond butter instead of peanut for the sauce. Either way I’m sure they’ll taste just as great.

Rolls Ingredients
4 nori sheets
1 cucumber, julienned or thinly sliced with a peeler
1 carrot, julienned or thinly sliced with a peeler
1/3 of a red rapsicum, julienned
1/2 cup red cabbage, brunoise (chopped to small pieces)
1/2 cup cooked quinoa

Sauce Ingredients
1 tbsp tahini
1 tbsp real peanut butter (made of just peanuts, no sugar, no oil, no salt)
1 tbsp low sodium soy sauce
2 tsp yuzu powder
2 tsp real maple or agave
2 drops of Young Living Yuzu Essential Oil


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Wellness chaser. Essential oiler. Special needs sibling. Sort of into fitness. Bottomless pit for good food. Nature & travel seeker. Kitchen nuisance. Harry Potter dork. Mostly just dork.

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