Easy 4-Step Nori Roll Recipe

Easy 4-Step Nori Roll Recipe

Aug 24, 2017 1 Comment



  • 2 sheets of nori
  • ½ cucumber
  • ½ carrot
  • ½ block tofu
  • 6 leaves of romaine lettuce
  • 2 tbs hummus (we used edamame hummus)



  • 3 tbs soy sauce
  • 1 tbs sriracha (chili sauce)
  • 1 tbs rice vinegar
  • 1 tbs maple syrup
  • 1 tbs peanut butter*
  • 1 knob of ginger, grated
  • 1 tsp garlic powder



  1. To prepare tofu, preheat oven to 375 degrees Fahrenheit. Combine sauce ingredients, except for the peanut butter. Dry the block of tofu using a paper towel, removing as much of the water as possible. Cut the tofu into 1 inch strips and place in marinade for at least 10 minutes. Place marinated tofu strips on a parchment paper lined baking sheet and bake for 35 minutes, flipping half way. Reserve the remaining sauce for later.
  2. Chop carrots and cucumber into thin matchsticks. Feel free to use whatever vegetables you have on hand (ideas: bell peppers, mushroom, purple cabbage, or avocado!).
  3. To assemble: lay a sheet of nori, shiny side down, on a flat surface. Spread a line of hummus across the middle and layer the ingredients on top, as shown in the picture. To roll, pick up the extra nori from the bottom and lift above the veggies, tightly rolling upwards. To seal the roll, dab water along the edge. Cut into slices with a sharp knife, be sure to clean the knife in between slices to avoid sticking.
  4. To make sauce, add peanut butter to the reserved marinade. If the tofu soaked up most of the sauce, remake sauce and add peanut butter.




*You can substitute peanut butter for any nut butter. For nut-allergies, try sunbutter!



Published by Maia Borensztenn

Edited by Brittany Priore


  1. This looks great. Always trying to find healthy fun new recipes to make for my husband and I. Definitely going to try this one!

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