Nori Rolls with a Tangy "Peanut" Dipping Sauce

by Dr. Douglas N. Graham and Chef Katy Craine

Published: Tue, 29 Apr 2014



1 small Mango
1/2 inch Ginger
2 tsp. Shitake Mushroom Powder
1 tbls Raw Tahini
8 oz. Orange Juice
3 ea Raw Nori sheets
1/2 medium Cucumber
1/2 medium Red Bell Pepper
1 medium Carrot
2 medium Zucchini


    1. Blend mango, orange juice, ginger, shitake powder and tahini until smooth. Use this as your dipping sauce.
    2. Peel and chop zucchini and make into a rice like texture using the s-blade of a food processor. Add 1 tsp of shitake powder and mix.
    3. Julienne slice red pepper, cucumber and carrot.
    4. Spread about 3/4 cup of "rice" over the lower half of the Nori roll and line up a portion of julienned vegetables.
    5. Carefully roll the sheet from one end until completely rolled and cut into eight even sections with a sharp knife.
    6. Arrange on a platter and garnish with a drizzle of sauce.

Additional Resources


Cultivate Your Inner Chef

Practical Skills To Thrive


Simply Delicious Fall Retreat Menu
Simply Delicious SALADS and SLAWS
Simply Delicious DESSERTS
Simply Delicious SOUPS