Vegan Sushi: Sunrise Nori Wraps with Spicy Tahini Drizzle

If you like California rolls, you’ll love these nori wraps (though personally, I think they’re so much better!). The tahini dressing is truly addictive—you’re going to want to dress everything in it—and the cabbage provides a nice crunch. If you can’t find nori wraps, you can use romaine leaves instead.

If possible, use a food processor to slice the cabbage so you can get it super thin. Also, make sure the vegetable strips are all the same width and length so that they don’t hang over the edges of the nori sheets; this will make rolling up the wraps easier. Use leftover tahini drizzle as a dressing for salads or as a dip for crudités.

For more recipes, visit my website The Healthy Apple. Enjoy!

Vegan Sushi
Sunrise Nori Wraps with Spicy Tahini Drizzle
Serves 4
Sunrise Nori Wraps
  • 4 nori seaweed sheets
  • ¼ small head red cabbage, very thinly sliced
  • 1 large carrot, peeled and julienned
  • 1 small yellow summer squash, julienned
  • 1 small cucumber, julienned
  • 1 large ripe avocado, pitted, peeled, and sliced
  • 1 recipe Spicy Tahini Drizzle

Spicy Tahini Drizzle

  • 2 tablespoons freshly squeezed lemon juice
  • 1 ¼ tablespoons chickpea miso paste
  • 1 tablespoon raw tahini
  • 2 medjool dates, pitted
  • 1 garlic clove, minced
  • ¼ teaspoon crushed red pepper flakes
  • Water, as needed to thin the drizzle
  1. Make the tahini dressing: Combine all of the ingredients except the water in a blender. Blend, adding water 1 teaspoon at a time as you go, until the mixture becomes a thin sauce.
  2. Place the nori sheets on a flat surface.
  3. Divide the cabbage, carrot, squash, cucumber, and avocado among the sheets.
  4. Top each pile of vegetables with a heaping tablespoon of the Spicy Tahini Drizzle, and then roll up the nori sheets into a tube shape.
Eating Clean
Text excerpted from EATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.


Sonia M

Thanks for sharing.

Siyus Copetallus
Siyus Copetallus2 years ago

Thank you for sharing.

Elaine Al Meqdad
Past Member 3 years ago


Mike s.
Mike s3 years ago

Pity it has to be spicy, it would be nice to taste the food.

ERIKA SOMLAI3 years ago

thank you

ERIKA SOMLAI3 years ago

thank you

Wonder G
Rekha S3 years ago

Amazing article

Wonder G
Rekha S3 years ago

So hard being a Vegan, Japanese Cuisine fan so thanks for sharing

Elizabeth Brawn
Elizabeth Brawn3 years ago


Karen C.
Karen C3 years ago

Thanks for sharing!