About the Recipe
raw. Nori rolls with flowers, micro greens, avocado and my raw. Sugar plum & garlic dipping sauce
Ingredients
Dipping Sauce
2 celery stalks
15 sugar plums (pitted )
2 garlic cloves
1 yellow bell pepper
1/5 avocado
3 medjool dates (pitted )
Nori rolls
4 raw nori sheets
6 cucumbers
1 cup of micro greens
1/4 of edible flowers
1 avocado
10g of chives
Preparation
Step 1 Place all the ingredients for the dipping sauce into a
blender and blend well until smooth
Step 2 Julienne 2 cucumbers and place a quarter of it flat onto
the nori sheet.
Step 3Next place a quarter of the micro greens on top in the
centre of the nori sheet (refer to photos )
Step 4Put a tablespoon of the blended sauce on top in the
middle of the nori paper on top of the micro greens.
Step 5 Slice the avocado into thin slices ( removing the skin
and seed first ) and place a quarter of it onto the centre
of your nori paper ( refer to photo ).
Step 6 Lay a quarter of the chives across your nori paper on
top of the avocado.
Step 7Then top with a quarter of the edible flowers.
Step 8 Roll up your nori roll.
Step 9 Repeat Steps 2- 8 with all the nori sheets.
