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The Whole Foods Kosher kitchen

No Rice Nori Rolls Recipe

Posted on 3rd of May, 2010 by Lévana

Collage close-up shot of traditional fresh japanese sushi rolls at restaurant

There are times we just can’t make nori rolls with rice (for instance on shabbos, or anytime when they need to be made in advance). Rice-based sushi is never quite as good after it is refrigerated: The rice tends to harden and get an objectionable tough texture. This is why I love to make rice-less sushi nori rolls anytime: Naruto Rolls. Great also for those times you want to enjoy low carb nori rolls. I have simplified the process by mixing all the filling ingredients, as opposed to layering them one by one. The nori rolls look homemade, and will be every bit as delicious! Of course you might want to make your filling our of any interesting vegetables, even without fish, and get delicious nori rolls each time: Asparagus, cucumber, sliced nappa, anything you like!


1 pound mock crab, thinly flaked, or other fish, diced or thinly sliced

1 large carrot, grated

1 4 inch piece daikon, grated

2 cups shitaki caps, chopped

1 avocado, sliced thin

6 scallions, sliced thin

6-8 nori sheets

1 bamboo mat


Mix the first set of ingredients in a bowl.

Place a nori sheet on the mat, spread some of the mixture (eyeball it: you should have enough for all the nori) over the sheet, leaving an inch border at the top. With the help of the mat, roll the sheet tightly all the way up. Repeat with the remaining sheets and filling. Sliced each roll in 6 pieces, arrange on a platter, and serve with soy sauce, pickled ginger and wasabi powder mixed with a little water

Filed under: Asian Recipes, Fish Recipes, Gluten Free Recipes, Kosher Recipes, Low-Carb Recipes, Naruto Rolls Recipes, No Rice Nori Rolls, Nori Recipes, Pareve Recipes, Recipes

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