Sunrise Nori Wraps with Spicy Tahini Drizzle


Lauren Volo


  • 2 tablespoons fresh lemon juice
  • 1 1/4 tablespoons chickpea miso paste
  • 1 tablespoon raw tahini
  • 2 Medjool dates, pitted
  • 1 clove garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • WRAPS:
  • 4 nori seaweed sheets
  • 1/4 small head red cabbage, very thinly sliced
  • 1 large carrot, julienned
  • 1 small yellow summer squash, julienned
  • 1 small cucumber, julienned
  • 1 large ripe avocado, pitted, peeled, and sliced


1. Make tahini drizzle: Combine lemon juice, miso paste, tahini, dates, garlic, and red pepper flakes in a blender. Blend, adding water 1 tsp. at a time, until mixture reaches desired consistency. 

2. Make wraps: Place nori sheets on a flat surface. Divide cabbage, carrot, squash, cucumber, and avocado among sheets. Top each pile with 1 heaping Tbsp. Spicy Tahini Drizzle, then roll each sheet into a tube shape.

  • Prep:
  • Total:
  • Yield: 4

Nutritional Information

Calories per serving: 158
Fat per serving: 10g
Saturated fat per serving: 2g
Cholesterol per serving: 0mg
Fiber per serving: 6g
Protein per serving: 4g
Carbohydrates per serving: 17g
Sodium per serving: 228mg
Iron per serving: 1mg
Calcium per serving: 49mg
Recipe adapted from Eating Clean. Copyright © 2016 by Amie Valpone.