Snack · 15 min · japanese

Seaweed Avocado Rolls

✓ USDA-verified nutrition data

Ingredients

• 3 Nori sheets
• 1/2 Avocado
• 1/2 Cucumber
• 1/2 cup Cauliflower rice
• 1 tsp Tamari

Steps

1. Cut 1/2 avocado and 1/2 cucumber into thin matchsticks. The thinner the strips, the easier the roll and the neater the slices.
2. Lay a sheet of nori shiny-side down on a cutting board (or bamboo mat if you have one).
3. Spread a thin layer of 1/2 cup cauliflower rice over the nori, leaving a 1-inch border bare along the top edge. A thick layer cracks when you roll, so keep it thin.
4. Arrange the avocado and cucumber matchsticks in a horizontal line across the lower third of the rice.
5. Dip your fingertip in water and run it along the bare border of nori -- this wet edge is the glue that seals the roll.
6. Roll from the bottom up, tucking the filling in tightly with your fingers as you go, and press the wet seam to seal. Repeat with the remaining 2 nori sheets.
7. Slice each roll into 6 pieces with a sharp, slightly damp knife, wetting the blade between cuts so the rice does not stick. Serve with 1 tsp tamari for dipping.

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