Nori Rolls with Sticky Brown Rice
Ali Segersten
Nori rolls have long been a favorite in our household, offering a nourishing and satisfying option for meals and snacks alike. They were a staple throughout my pregnancies—even during the 17 weeks of intense nausea I experienced while carrying twins, I could still enjoy them! Their simplicity, nutrient density, and versatility make them an excellent choice for any time of day.
Whether we’re heading out for a hike, spending a day at the beach, enjoying the mountains, or traveling by plane, these rolls always come along. They are the ultimate portable, healthy snack—convenient, flavorful, and packed with essential nutrients.
The combination of ingredients offers a perfect balance of flavors and nourishment. The mineral-rich nori provides a subtle saltiness, while sticky brown rice adds a touch of natural sweetness and sustenance. Customize your rolls with crisp, colorful vegetables, and, if desired, a protein boost like leftover cooked salmon or sautéed tofu.
Enjoy them sliced or whole, dipped in tamari and wasabi, or simply on their own. A bite of pickled ginger can add a refreshing contrast. However you prepare them, these nori rolls can be tailored to your personal taste and dietary preferences, making them a wholesome, satisfying option for any meal or snack.
A Nourishing Option for Special Diets
Nori rolls are naturally gluten-, dairy-, egg-, nut-, and soy-free (as long as you omit tofu and skip the tamari dipping sauce), making them an excellent choice for those following a special diet. For a flavorful twist, try pairing them with a soy-free Plum Ginger Sauce—it adds a perfect balance of sweetness and zing.
While plums may be out of season, I prepare this sauce using Italian plums harvested last September, which I store in my freezer for year-round use. If you don’t have frozen plums on hand, you might experiment with frozen peaches or fresh apples as a substitute. The natural sweetness and acidity in these fruits could provide a similar depth of flavor.
Customizing Your Nori Rolls
Now, onto the recipe! In the photo, you’ll notice I included leftover cooked salmon from the previous night’s dinner. If you prefer a plant-based option, you can add sautéed tofu or tempeh—unless you're on The Elimination Diet, in which case you'll need to skip the soy and use salmon and veggies.
For this batch, I used carrots, red cabbage, green onions, and avocado, but the beauty of nori rolls is their adaptability. Feel free to mix and match ingredients based on what you have on hand or what suits your dietary needs.
Nori Rolls with Sticky Brown Rice
Nori is a mineral-rich sea vegetable that has been dried and pressed into thin sheets, commonly used for making sushi. It can also be crumbled and sprinkled over salads, cooked vegetables, or soups for added flavor and nutrition. In addition to being a great source of essential minerals, nori contains lignans, plant compounds known for their cancer-protective properties. While traditional nori rolls are made with raw fish and white rice, they can easily be adapted with cooked fish or sautéed tofu and sticky brown rice for a wholesome alternative. A variety of thinly sliced vegetables—such as carrots, green onions, avocado, daikon radish, and red cabbage—can be added for texture and flavor. The rolls are then tightly wrapped, sliced, and optionally served with tamari, wasabi, and pickled ginger. In this version, I’ve included leftover cooked salmon, but feel free to customize them with your favorite ingredients. Enjoy experimenting with your own delicious variations!
Sticky Brown Rice
Vegetables
Other Ingredients
- Place rice into a 3-quart pot with water and sea salt (wait to add the vinegar until the rice is cooked). Cover, bring to a boil, then reduce heat to low and simmer for 45 minutes.
- Remove from heat and let rice stand for 20 to 30 minutes. Sprinkle the rice with seasoned brown rice vinegar and mix it up.
- Place a sheet of nori, shiny side down, on a clean surface. Spread a thin layer of rice to 2 inches below the top of the sheet. Place vegetables at the bottom of the sheet. Tightly roll from the vegetable end. The nori can be sealed by running your finger with a little water along the seam side.
- Repeat this process until you have the desired amount of rolls. Slice nori rolls with a serrated knife that has been dipped in water.
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About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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