Shiso Nori Salad Rolls
We’re on board with pretty much anything wrapped in nori, so it’s no surprise we fell hard for these salad rolls. The shiso leaf (which tastes like a mix of mint, basil, and anise) adds a really lovely note, but don’t worry if you can’t find it; these rolls are still delicious without.
for the spicy vegan aioli:
¼ cup vegan mayonnaise
2 tablespoons sriracha
1 clove garlic, grated
1-inch knob ginger, grated
for the dipping sauce:
¼ cup tamari
½ teaspoon toasted sesame oil
3 tablespoons rice vinegar
for the rolls:
4 sheets of raw nori
1 ripe avocado, mashed
8 large shiso leaves
1 large cucumber or 3 small Persian cucumbers, peeled and thinly sliced on mandolin
1 small head of romaine, thinly sliced
1 cup of alfalfa or broccoli sprouts
2 large carrots, julienned to sliced into thin matchsticks
1. In two small bowls, separately combine the ingredients of the spicy aioli and dipping sauce. Set aside.
2. Place nori sheet on a flat, clean surface. On the bottom half of the sheet, smear 1 tablespoon of mashed avocado. Then place 2 shiso leaves on top of the avocado. Follow that with 1 row of thin slices of cucumber, followed by a small handful of the shredded romaine lettuce, a small handful of julienned carrots and a small handful of the sprouts, spreading everything evenly across the bottom half of the sheet.
3. Gently spoon 1 teaspoon of the spicy aoli over the vegetables. Using both hands, carefully roll the bottom edge of the nori sheet upwards, tightly tucking in the vegetables as you go up.
4. Once rolled, dip your fingers in a small bowl of water and dab a bit on the top edge of the nori sheet. Press the edge against the roll lightly with your hands to seal. Using a sharp knife, cut the roll in half. Repeat with other nori sheets and arrange rolls in a shallow bowl with dipping sauce.
5. Eat immediately!