Nori Veggie Wraps

Nori Veggie Wraps - Food & Nutrition Magazine
Photo by Adrienne Raimo

I am about to blow your mind. Nori isn’t just for making sushi. In fact, these paper-like sheets made of pressed seaweed, which typically can be found in the international foods section of a grocery store or at an Asian market, are used to make what I consider to be one of the best wraps ever.

There is something about the blending of all these flavors, and yet still being able to taste them separately, that drives my taste buds wild. Hopefully it does the same for you.

Nori Veggie Wraps

Recipe by Adrienne Raimo, RD, LD


  • 4 sheets dried nori
  • 4 large romaine or red leaf lettuce leaves
  • 1½ cups fresh mung bean sprouts
  • 1 red bell pepper, chopped
  • 4 radishes, sliced
  • ½ bunch cilantro, chopped
  • ½ cucumber, sliced
  • 1 tomato, diced
  • 1 avocado, sliced
  • 1 cup peanuts, optional


  • 2 tablespoons tamari
  • 2 tablespoons apple cider vinegar
  • 3 teaspoons toasted sesame seed oil


  1. Put each lettuce leaf on a plate. Place a nori sheet on top. Fill with chopped and sliced vegetables. Add peanuts if using.
  2. Make dressing by mixing tamari, apple cider vinegar and toasted sesame seed oil in a small container.
  3. Pour dressing over the vegetables and fold the nori into a sandwich. Serves 4.
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Adrienne Raimo
Adrienne Raimo is an Integrative & Functional Nutritionist based in Columbus, OH, and owner of One Bite Wellness. Check out the latest nutrition, lifestyle, and plant-based recipes at and follow on Twitter, Facebook and Instagram.