I don't even like sushi, but I love these!

Nori rolls are so very yummy and super easy to make with a few ingredients I always have on hand.  These are made with tomato, cucumber, avocado, green onions, and lamb's lettuce.  Usually, I like to add sprouts of some sort, but today I was out and my new batch just wasn't ready yet.

I got this recipe idea long ago from Karen Knowler, The Raw Food Coach in England, who posted a video on her website about making these.  You can view her video or read her written recipe to see how I made these.  (By clicking on her name above, it will go to her website.  Find the link to "Karen's Kitchen" where you will find her recipes and demos.)  She recommended just eating it as a whole wrap and that is the quick and easy way that I do often.  When I have a little extra time, I make sure the wrap is sealed well along the long side and cut it into bites with a serrated knife to resemble real sushi rolls.  In the middle is a bowl of Tamari for a dipping sauce.

Nori is a seaweed that is dried and pressed into sheets.  Normal sushi is made from toasted nori.  In the package, the toasted variety looks green and the raw variety looks shiny black.  A little opposite from what you would think!  Nori is a great source of calcium, zinc, iodine, iron, Vit A and C, and cancer-fighting lignans.  Besides all that, it is just plain tasty!

If you are not familiar with it, Tamari is a type of soy sauce.  There is a raw soy sauce called Nama Shoyu.  I choose Tamari, even though it is not actually a raw food, because all other varieties of soy sauce (including Nama Shoyu) contain wheat.  That doesn't fit our gluten-free choices, so it doesn't come into our home!  A little goes a long way with dipping the nori rolls, but it provides a delicious zing to the recipe.

Enjoy!