Sunrise Nori Wraps with Spicy Tahini Drizzle

Yield: 16 handrolls

Ingredients

4 nori seaweed sheets, cut into 4-inch squares
¼ small head red cabbage, very thinly sliced
1 large carrot, peeled and julienned
1 small yellow summer squash, julienned
1 small cucumber, julienned
1 large ripe avocado, pitted, peeled, and sliced

For the Spicy Tahini Drizzle:
2 tablespoons freshly squeezed lemon juice
1 ¼ tablespoons chickpea miso paste
1 tablespoon raw tahini
2 medjool dates, pitted
1 garlic clove, minced
1/2 jalapeno pepper, seeded and diced
Water, as needed to thin the drizzle

Instructions

To make the tahini: Combine all of the ingredients except the water in a blender. Blend, adding water 1 teaspoon at a time as you go, until the mixture becomes a thin sauce.

To make the wraps: Place the nori sheets on a flat surface.
Add a few pieces of cabbage, carrot, squash, cucumber, and avocado to each sheet. Top each pile of vegetables with a heaping tablespoon of the Spicy Tahini Drizzle, and then roll up the nori sheets into a tube shape.

Serve alongside the remaining sauce!

Notes

If you want the wraps to stick together when you roll them up, wet the sides of each sheet with a little water (you can just use your finger). I laid out my sheets like diamonds and placed the veggie piles vertically. Then all I had to do was tuck the bottom corner and fold the sides in to get little hand rolls.

Slightly adapted from a recipe from feedmephoebe.com