Ani Phyo’s Raw Food Kitchen: Ginger Almond Nori Rolls

Japanese-inspired nori rolls great for raw vegans! The greatest thing about this recipe is that you don’t have to cook. Make sure to prepare a food processor first before you start. These rolls are great as appetizers or snacks.

This recipe takes about 6 to 8 minutes to make. Serves 2.


• 1 tbsp of ginger
• 1 clove of garlic
• Half a tsp of Celtic sea salt
• A cup of whole almonds that has been soaked and dried
• Juice of one lemon
• Quarter cup of water
• 2 nori sheets
• 2 cups of spinach, rinsed
• Half of a carrot, sliced lengthwise
• 1 cup of mung bean sprouts


In a food processor, place the ginger, Celtic sea salt, and garlic. Give it a whirl until it turns into a paste.
Add almonds into the pate.
Once almonds have been broken down to small pieces, add the lemon juice. Process this first and then slowly add the water.
Place two nori sheets on top of each other.
Make a bed of spinach leaves on top of the nori sheets.
Add chopped carrots.
Spread out the almond and ginger pate on top of the carrots and spinach.
Slowly roll the nori sheets. Start from one end and carefully tuck the sheet as you roll.
Using a sharp knife, cut the nori into bite-size width.

Ideas And Tips:

• Use raw organic nori sheets for this recipe. Typically, nori sheets available in stores are cooked so make sure to look for the organic raw ones. These are thinner than the cooked sheets. For this recipe, use two sheets for one roll so that it can hold the pate and vegetables inside without breaking.

• You can make a big batch of the pate and store it in the fridge for up to 5 days. It can be used as a sandwich spread or spread out on top of lettuce for a crunchy treat.

• Ginger can be consumed with their skin. Just rinse it and remove the tough parts of the skin.

Ani Phyo's Raw Food Kitchen: Ginger Almond Nori Rolls
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