‘Nori’ is the Japanese name for edible seaweed species of the red algae genus Pyropia, including P. yezoensis and P. tenera. It has a strong and distinctive flavor. It is used extensively in Japanese cuisine as an ingredient to wrap rolls of sushi or onigiri. It has a seaside slightly fishy taste.
To make these nori rolls you will need some Toucan Sauce (click here for recipe) and fresh raw veggies. Take a sheet of Nori paper and smother one side with Toucan sauce. Sprinkle on raw veggies (anything you fancy) prepped julienne style, shredded, grated or spiralised any way you want into the middle of the nori paper. You are going to roll these up so make sure they aren’t too full! Sprinkle on sesame, sunflower or pumpkin seeds (any seeds you like!) in the middle. See pic below.
Roll the nori paper over to create a veggie roll. Ensure you have ample Toucan sauce on the edge, to stick it to the other side. Don’t worry if you mess this up, it tastes the same eaten with cutlery.
Dip the Slow Loris roll into a small bowl of Sumatran Tiger Sauce (click here for recipe) and enjoy! You can add sliced avocado for an extra creamy filling. For these rolls I used; shredded kale, spiralized butternut squash, julienne cucumber and sesame seeds. But cooking is a freestyle sport so made them with veggies which you love.
Remember, nobody cares for your body as much as you should.