Rice-free Paleo Nori Rolls PLUS Three Healthy Filling Ideas
These clever Rice-free Nori Rolls are my new lunchtime staple. Made with a healthy helping of greens they are grain-free, nut-free and gluten-free too. As for the filling ideas, here are three of my favourite suggestions below.
It’s such a cliché to act all surprised at the end of November that the year is almost gone, but 2013 has been swift, even the kids think so and that says a lot! We’ve sure had a busy one with this exciting event, buying a house and various work projects we both had been involved in. Now, exactly a month from today we will be watching the cricket , eating leftovers and reminiscing with family and friends about the year just gone by. And just as eagerly we’ll all be dreaming up plans for the new year ahead.
But before that time is upon us, I thought I’d share this quick recipe that’s great for getting a nutritious feed during the busiest 30 days of the year. And, it’s actually quite easy to do.
So, how does this Rice-free (Paleo and grain-free) Nori Roll work?
Almost exactly a year ago, I posted this ever so-obvious-yet-clever Quinoa Sushi Roll recipe, because I have never been a big fan of rice. The recipe is great if you have some spare cooked quinoa lying around in your fridge, which in itself is not that bad of an idea, or if you have time to cook it. But being a busy homemaker, home-front construction project manager, blogger, writer, photographer, school-picker-upper and so forth, I don’t always have a spare half an hour to follow this step.
Instead, I layer my nori sheet with one or two lettuce leaves. They can hold the fillings in well in case the nori sheet breaks. Then simply dot with the toppings, wrap, roll up and enjoy while the seaweed is still crunchy! What’s not to love?
As for the filling ideas…
I let my sushi filling imagination run wild but do include loads of greens for maximum health benefit. Exact ingredients and measurements can be found in the recipe card below, but here is what I’m liking at the moment.
Sauerkraut is one of my current favourite toppings because it’s great for good gut health – it is the perfect probiotic source for vegans and those allergic to dairy. Egg omellette is a classic protein-rich and obvious choice, but when cooked with a handful of sprouts mixed in, it can not only prevent them from falling out of the roll but also delivers some great health benefits from them. I also like the idea of a quick barbecue chicken roll with a salad of avocado and raw sliced broccoli – again, with the focus on greens. Or even leftover cooked fish or mince – something like Chilli Con Carne, would also be fab!
What do you think? What would make a good and quick Rice-free Paleo Nori Roll filling? Feel free to share your ideas.
Oh, and one more thing.
I just wanted to say welcome to all of the new subscribers – thanks for choosing to stick around. Please feel free to make Wholesome Cook your home of culinary inspiration. And do share your thoughts, tell us all what you are cooking, share photos of Facebook or Instagram of the blog dishes you’ve made. Or tell us how you would put your own little twist on some of the recipes.
Let’s give this space a community feel. Now and in 2014.
- 1 sheet Nori seaweed
- 1-2 small cos lettuce leaves
- soy sauce or tamari, to serve
- ¼ cup packet slaw mix, undressed
- ¼ cup tuna in olive oil, drained and mashed
- small handful of sauerkraut
- 1 sprig coriander or parsley
- chilli powder or pepper, to taste
- 1 egg, free-range or organic preferred
- 1 tablespoon mung bean sprouts
- 2 tablespoons crumbled feta, I like sheep’s milk (or tuna or smoked salmon)
- ⅓ cup shredded barbecue chicken, free-range or organic preferred
- ½ cup broccoli florets, sliced
- ¼ avocado, diced
- chilli powder or pepper, to taste
- Lay Nori sheets flat on a cutting board and place 1-2 small cos lettuce leaves alongside the edge closest to you.
- Top the leaves with your choice of fillings then using a knife press the ingredients down as you fold over the edge closest to you. Wrap snugly toward the edge furthest away.
- Repeat with any additional rolls. Cut rolls in half or eat whole, serve with soy sauce or tamari.
- Whisk together the egg, sprouts and feta (or fish). Cook in a small frypan set over medium high heat, greased if required, for 4-5 minutes.