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Fresh Seaweed Rolls

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5 sheets of nori
1 cup cooked glutinous rice (sticky rice)
1 avocado, thinly sliced into pencil-like strips
1 cup carrots, thinly sliced
1 cup cucumber, thinly sliced
1/2 cup pickled ginger
1 tbsp Kikkoman sesame oil
Sesame seeds for garnish


Note: if you don’t have a bamboo rolling mat, just use a sheet of aluminum foil for these rolls.


Lay out a sheet of nori and evenly spread a layer sticky rice. About 1/2 inch from the bottom of the wrap begin adding your filling in horizontal rows. I placed the cucumber slices first, followed by carrots, avocado and then the pickled ginger. Gently begin wrapping each roll, carefully. As you roll, pull the mat or aluminum foil, up and out so it doesn’t get caught in the roll. Moisten the edge of the seaweed to seal the roll, then wrap the entire mat or aluminum foil around the roll and give it a firm but gentle squeeze. Leave each roll to set before slicing. So repeat this step until you have used up all your fillings. Taking a sharp knife, lightly brush the edge with Kikkoman sesame oil, then slice each roll into bite size pieces. Garnish with an additional sprinkle of sesame seeds and serve with green tea if desired.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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