These {raw, vegan, gluten-free} Sunrise Nori Wraps with Spicy Tahini Drizzle, that are absolute perfection!
Ingredients
4 sheet
Seaweed, nori
1/4 small head
Red cabbage
(very thinly sliced)
1 large
Carrots
(peeled and juliened)
1 small
Summer squash
(yellow; julienned)
1 small
Cucumber
(julienned)
1 avocado(s)
Avocado
(large ripe; pitted, peeled, and sliced)
2 tbsp
Lemon juice
(freshly squeezed)
1 tbsp
Miso paste, white
1 tbsp
Tahini
(raw)
2 date pitted
Medjool date
1/4 tsp
Red pepper flakes
(crushed)
tbsp
Water
(as needed to thin the drizzle)
Instructions
Place the nori sheets on a flat surface. Divide the cabbage, carrot, squash, cucumber, and avocado among the sheets. Top each pile of vegetables with a heaping tablespoon of the Spicy Tahini Drizzle, and the roll up the nori sheets into a tube shape.
Make the tahini: Combine all of the ingredients except the water in a blender. Blend, adding water 1 teaspoon at a time as you go, until the mixture becomes a thin sauce.
