Always On The Move With Nori Rolls

These little beauties keep us moving.  They’re easy to travel with, they are nicely filling, and they taste yummy!

I now make several batches at a time to fill up my dehydrator and have them always on hand in the fridge.

Yes, I keep them in the fridge because I had a batch go moldy on me in the cupboard.  Must be our Texas humidity.  Anyway, they’re perfectly fine outside the fridge for a few weeks of travel.

You need a dehydrator for this, but you also need it for crunchy nuts, flax crackers and lots of other yummy stuff, so just go get one! Or try out the recipe in your oven set on warm.

Many thanks to Gopal’s Power Wraps that were sold at my local natural food grocery store.  I tried one of each of their wraps, looked at the list of ingredients, and made my own.  I like mine better now, but if you can find Gopal’s Power Wraps, perhaps you’ll find your own recipe inspiration.

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These nori rolls make a great carry-around snack … we often take them while hiking or traveling or just roaming around town. This recipe will make about 10-12 nori rolls (depending how thinly you spread the paté filling).

1 Cup Sunflower Seeds (best if you’ve soaked them and rinsed them off)

¼ Cup Sun Dried Tomatoes or Tomato Concentrate Flakes

4 Tbsp Lemon Juice

2 Tbsp Pure Water

2 Tbsp Molasses

¼ tsp Chipotle Powder

½ tsp Chili Powder

½ tsp Fajita Seasoning (typically includes garlic powder and pepper)

¼ tsp Sun Fire Salt

4 sheets Nori Sheets

Grind all ingredients (except the nori sheets!) in a food processor or vita-mix blender. Add more water as needed to make the paté filling spreadable.

Cut the nori sheets into 2 inch wide sheets. Spread the paté filling evenly across one 2″ nori sheet at a time, leaving about an eight of an inch space unfilled on either side of the width (but not the length). Gently roll the nori sheet (like you would roll sushi) until the end flap is sealed and place the nori roll on your dehydrator tray.

Dehydrate your nori rolls at 145 degrees for 1 hour, then dehydrate at 115 degrees for another 22 hours or until the inside filling (seen at the ends of the rolls) is dry to the touch. Enjoy!

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The curry flavor nori rolls are my new favorite. This recipe works great with different kinds of nuts or seeds as the base and will make about 10-12 nori rolls (depending how thinly you spread the paté filling).

1 Cup Almonds (best if you’ve soaked them overnight and rinsed them)
You can also make this with cashews or sunflower seeds

2 Tbsp Golden Flax Seeds

2 Tbsp Vanilla Agave Nectar or Honey

8 Tbsp Pure Water

3 Tbsp Nutritional Yeast Flakes

1 tsp Curry Powder

1 tsp Sun Fire Salt

4 sheets Nori Sheets

Grind all ingredients (except the nori sheets!) in a food processor or vita-mix blender. Add more water as needed to make the paté filling spreadable.

Cut the nori sheets into 2 inch wide sheets. Spread the paté filling evenly across one 2″ nori sheet at a time, leaving about an eight of an inch space unfilled on either side of the width (but not the length). Gently roll the nori sheet (like you would roll sushi) until the end flap is sealed and place the nori roll on your dehydrator tray.

Dehydrate your nori rolls at 145 degrees for 1 hour, then dehydrate at 115 degrees for another 22 hours or until the inside filling (seen at the ends of the rolls) is dry to the touch. Enjoy!