These vegan nori wraps are easy to make and totally customizable. The general equation is: nori wraps + hummus + veggies = delicious lunch. I’m using the edamame hummus recipe I shared last week and going with carrots, cucumber, sprouts and avocado as my filling. Highly recommend this combo, but get creative!
I don’t add any other sauces because I find the hummus and avocado give me all the creamy texture I need, but you could always dip in soy sauce/wasabi or a peanut dipping sauce if you’re looking for a little something extra.
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Nori Wrap Notes
- They don’t store very long (at all). These are best enjoyed the same day you make them, as the nori will get soggy when stored in the refrigerator. I recommend making all the components of the nori wraps (cut your veggies, prepare your hummus) and storing those. That way you can quickly assemble a wrap when you want it without worrying about creating soggy leftovers.
- You can enjoy these sushi-roll style as well. Once you have your roll, instead of cutting in half like a sandwich wrap, you can cut into 1 1/2-inch slices like a traditional sushi roll. You can even dip them in a little soy sauce and wasabi!
The backdrop I used to photograph these vegan nori wraps reminds me of elementary school picture day—anyone else?? All that’s missing is a gap-toothed eight-year-old wearing a headband and sitting on a stool with her arms crossed in her lap (lol).
These wraps aren’t quite that cute, but they sure are delicious—highly recommend making this week for an easy lunch or snack option.
xo Nicole
A taco recipe on a day other than Tuesday. Yup. That’s right. I’m a rebel—a bad-to-the-bone outlaw with my middle fingers up, really sticking it to the man one artistically sprinkled chunk of tomato at a time. And now that we’ve established that, let’s talk about these vegan black bean tacos with mango salsa and avocado crema.
