So, are you looking for a healthy, low carb, nutritious and most importantly tasty option to flour and corn wraps? Well this is your answer…..
Sushi Nori sheets
Sushi nori sheets are very low in calories (approximately 5, yes 5 calories per sheet), are robust enough to contain a proper filling and are sufficiently satisfying to replace the traditional wrap…They also contain much valuable nutrition in the form of magnesium, selenium, iodine, antioxidants, and fibre. The following is taken from Clearspring UK’s website
All of the 56 elements essential for human health are present in sea vegetables, including calcium, magnesium, potassium, iodine, iron, and zinc, together with important trace elements such as selenium that are often lacking in land vegetables due to soil demineralisation.
What is more, the minerals in sea vegetables exist in a chelated, colloidal form that makes them readily ‘bioavailable’ for use in crucial bodily functions. Population studies show that people with a regular intake of sea vegetables show few symptoms of mineral depletion and the longevity of the people of Okinawa is believed to be due to their regular consumption of sea vegetables.
Sea vegetables have traditionally been consumed in moderate amounts and on a regular basis to provide a balanced intake of minerals. For example, kombu is a good source of iodine, which is necessary for proper thyroid function and is of general benefit to health, but a few people with sensitive thyroids may have an adverse reaction to excess iodine, and for this reason kombu should not be consumed in excess.
Over the last few decades, medical researchers have discovered that a diet rich in sea vegetables reduces the risk of some diseases and helps the body eliminate dangerous toxins.
Sushi nori sheets can get a little on the $$$ side so another option is steamed cabbage leaves which I have written about here:
Home-made sushi nori wraps can be constructed from pretty much any of your regular in the fridge ingredients; for example:
Vegetable filling options:
- chopped cucumber, peppers, tomatoes, cooked beetroot.
- shredded carrot, celeriac, courgette, raw beetroot, radishes, red cabbage.
- shredded fresh herbs such as coriander, basil, parsley.
- finely shredded green leaves such as spinach, chard, rocket, watercress, cabbage, lettuce, radicchio, etc.
- bean sprouts.
- baby vegetables such as asparagus, green beans, sno peas.
- sea samphire would rock also if you can locate some from the fish mongers.
- I am sure that I have missed many options while compiling this list… anything goes! Don’t rule out let over roasted or steamed vegetables.
Taste and texture factor:
- mashed avocado
- mashed beans or lentils
Spice it up:
- traditional Tamari soy sauce
- Sambal oelek
- onion relish
- pickled ginger
- hell who said that pesto wont work!
- whatever you come up with; goes!
- smoked (wild or organic) salmon
- sliced cold meats
- smoked mackerel or trout
- canned tuna
- canned mackerel, anchovies, salmon
- freshly poached or baked white fish
- shredded chicken
- hard-boiled organic or even better farm fresh free range eggs
I have used sushi nori wraps around my aromatic Thai lemongrass mung bean curry. I added cherry tomatoes and some mango chutney for one; shredded leaved for another and for my final bite I added pumpkinseed butter and mango chutney along the line in the sushi nori sheet before adding the Thai lemongrass mung bean curry and oh my goodness what a flavour bomb… however I am known to have a taste for weird food combos!
Any lentil Dahl, or bean curry or vegetarian stir-fried vegetable can be stuffed into your sushi nori sheets.
A dollop of relish, chutney, soy sauce of hummus will hep bind vegetables that are not coated in a curry or bean sauce.
My Dinner – 14.7.2014: Sushi nori wrap around mung bean curry served with fresh peas and chard sautéed with dash of real butter… Some kamikaze parsley in there too…Yum… Fastastic…
Need more calories?
If you are an athlete and need to bulk this up then consider rolling up some cooked rice, millet, quinoa or sweet potato into your sushi nori sheet 🙂
How to make:
Well you place your chosen ingredients in a line along the centre of your sushi nori sheet and then wrap it up…. easy peasy. You may enjoy this as it is; or chop into smaller sushi style bite-sized pieces.
Quick tip – leaving your wraps to sit for a few moments or even better covered in the fridge for approximately half an hour, allows the sushi nori sheets to soften so they are less papery and more biteable in texture.
If you have any personal tweaks or filling inventions please do add to the comments box as sharing is caring……….