Sea Vegetable Love Part Three: Nori, plus fast pickled ginger.

Nori is probably the most recognisable form of sea vegetables to many of us, used in sushi hand rolls and the like. Weighing in the heaviest in protein of the sea veg family (almost 30% – whoa!), the accolades for nori don’t end there. How about a hefty helping of calcium, iron, zinc, B vitamins, and vitamins A, C and E? Yes please!  


Today I thought it would be cute to make little nori squares, as opposed to the traditional rolls. You can of course use this same method to make rolls if you prefer, but the Food Matters Project‘s recipe for this week – Updated Tea Sandwiches, inspired me to make my nori into mini sandwiches. Check out what the other FMP members came up with here.
This makes about 6-8 rolls worth.


You will need:
Nori sheets
1 1/2 cups cooked quinoa (I used quinoa instead of rice to pack an extra protein and nutritional punch, but you can use rice again if you prefer).
Seasonal vegetables of your choice to fill your sandwich or roll.
2 tbs brown rice vinegar
1 tbs water
1 tsp honey
1 tsp sea salt


1. Whisk together the last 4 ingredients and stir through the slightly cooled quinoa (keep a very small amount to dress your kale cabbage combo if using). 


2. Cut up your nori into the size and shape you require. HOT TIP: keep the size small enough to fit into your mouth in one bite, or big enough to be able to pick up and handle easily. 


3. Spread the quinoa onto one side of your nori.


4. Top with all sorts of wonderful fresh produce. I love to use a mix of kale and cabbage. I will not apologise for how much I

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