Feeling very spoilt this weekend after a couple of days away with my mum and grandma in the New Forest. Here’s a recipe for some no rice nori rolls, inspired by the lunch we had at a place called Raw and Cured. These rolls are perfect for an appetiser, snack or a light and healthy meal. They’re also really quick to prepare as there’s no need to make sushi rice (see here for the recipe if you fancy more classic sushi rolls).

Makes 10-12 rolls
Serves 2
Difficulty Level: EASY PEASY

INGREDIENTS

TUNA NORI ROLLS

1 large sheet of nori (dried seaweed)
1 can of tuna, drained
1 heaped tbsp mayo
small bunch of chives, very finely chopped
1 tsp grainy mustard
Sprinkle of toasted black sesame seeds
black pepper
squirt of lemon juice
1 carrot, grated

VEGGIE NORI ROLLS 

1 large sheet of nori (seaweed)
1/2 red pepper
1/2 avocado
1 parsnip, grated

soy sauce to serve

YOU WILL NEED:

A bamboo rolling mat.

METHOD

1. Mix together: tuna, mayo, chopped chives, mustard, sesame seeds, lemon and pepper.
2. Grate the carrot.
3. Put the sheet of nori on the bamboo rolling mat. Wet your fingertips and lightly dab the seaweed, putting some extra moisture at the end furthest away from you. You don’t need much, it’s just so that it will stick when you roll it.
4. Lay out a strip of tuna and a strip of carrot.
5. Roll up the seaweed with the ingredients away from you using the bamboo mat. Keep the roll tight and press firmly with your hands to help shape the roll and keep it all together.
6. Carefully take the nori roll away from the mat and place on a kitchen board. Using a sharp knife cut the roll into 5 or 6 equal pieces.
7. Repeat the process for the veggie rolls.
8. Serve with some soy sauce.