collard nori rice rolls
You're going to love this inventive idea! Roll up your lunch into nori sheets, rice paper, and nutritious collard greens!
Servings 5 rolls
Ingredients
creamy miso tahini dressing
- 1 C roasted tahini
- 1 ½ to 2 C fresh water
- 6 tablespoon miso paste
- 4 tablespoon lemon juice
- 2 tablespoon apple cider vinegar
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
collard nori rice roll
- 1 ½ C cooked brown rice
- 1 tablespoon black sesame seeds
- 5 collard leaves
- 5 nori sheets
- 5 rice paper wrappers
- ½ a red pepper, thinly sliced
- ½ a carrot, thinly sliced
- ½ an english cucumber, thinly sliced
- ½ an avocado, sliced
- left over fried tofu, thinly sliced
Instructions
- Despite what you saw in the YouTube video... blend the creamy miso tahini ingredients in a high powered blender to get the best consistency. Start with 1 cup of water in the blender with everything and then add more until the desired consistency is achieved.
- However, if you don't have a blender you can combine everything in a jar, but only add ½ a cup of water at a time until the desired consistency is achieved. You'll definitely need less water if you're not blending this sauce. You can adjust any of the ingredients to your own taste as well and once it's been refrigerated you might need to add a bit more water to smooth it out before using it again for another recipe.
- Wash the collard leaves and trim off the thick stem. You can even trim just into the bottom of the leaf if it's pretty thick and tough. Place collard leaves in a bowl of hot water and let them sit for 10 minutes until slightly softer and pliable. Once softer remove from the water and pat dry.
- Combine slightly warmed brown rice with about ½ a cup of miso tahini dressing in a bowl until evenly coated. Warming the rice a bit just helps it stick a little better.
- Have another large dish of warm water ready to soak the rice paper. Place 1 sheet in the water submerged and move it around until it's just soft.
- Delicately lay it out onto a clean surface, and place a collard leaf over top and then a nori sheet. Fold part of the nori sheet, if necessary, to fit to size.
- Place about ¼ cup of brown rice onto on side of the nori and top with a few vegetable slices, a couple pieces of avocado and fried tofu slices. Add a drizzle of miso tahini dressing on top if desired.
- Being gentle, but wrapping snug, roll up the side over the fillings and roll once to seal. Then take the soft rice wrapper at the sides and fold in the ends, and then roll over to the other end.
Notes
Half the dressing recipe if you're only making the collard nori rice rolls and nothing else in the 5 day bento box meal plan! And for a packable lunch it's best to leave the rolls whole but if you're serving this as an appetizer, slice the rolls in half or thirds and serve with more miso tahini dressing for dipping.
