Raw Sushi Rolls

May 11, 2015
Serves 4 People
Prep time
1h 0m
Cook Time

With a fresh flavor and crispy texture these seaweed wraps offer a boost of nutrition. Nori is a good source of Vitamins A and C, and contains protein, fiber, potassium, and magnesium.  ECO Nori Sheets are certified organic, certified kosher, vegan and non-GMO. This sushi roll is a great way to enjoy crisp raw veggies, or your favorite sushi ingredients. They are an easy to make, delicious treat to share with friends!


  • 6-8
    ECO Nori Sheets
  • About 1 Cups
    Favorite Fish, Shrimp or Seasoned Tofu
  • About 2 Cups
    Raw Veggies Sliced into Long Strips:Carrots, Cucumbers, Bell Pepper, or Mushrooms
  • 2-3 Cups
    Prepared Sticky Rice
  • **For Raw Sushi Sauce**
  • 2 Cups
    ECO Raw Cashews, soaked for 1 hour
  • 1/2 Tablespoon
    Fresh Ginger, grated
  • 1/2
    White Onion
  • 2 Tablespoons
    ECO Dulse Flakes
  • 1
    Lemon, juiced
  • 2 Tablespoons
  • Salt and Pepper to Taste


  1. Place a sheet of organic nori on a flat surface. Cover 2/3 of the nori sheet with a thin layer of sticky rice, using a paddle or spoon to spread evenly.

  2. Position sushi fillings lengthwise in the center of the sheet on top of the rice.

  3. Begin rolling the nori from the edge covered with rice towards the opposite end, keeping the sushi fillings in the center. Dampen the uncovered edge of the nori with water to help seal the roll, and press together to help firm and shape.

  4. Slice the rolls into small, bite-sized pieces using a sharp knife and serve.

  5. Raw Sushi Sauce:

    Blend all Raw Sushi Sauce ingredients in a blender or bullet on high. Adjust water to achieve desired consistency. Sauce can be incorporated into the roll, or used as a dip for finished rolls.