Seaweed rolls & Sweet Wasabi Pesto Dressing
Prep time:
Cook time:
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Serves: 2
- 2 teaspoons wasabi powder
- Hot water
- 4 tablespoons pesto
- 2 teaspoons maple syrup
- 2 large sheets Nori seaweed
- ⅓ cup cooked quinoa chilled or at room temperature (divided)
- 1 cup spinach (divided)
- ⅓ cucumber sliced into long pieces (divided)
- 4 scallion stalks cut in half and sliced into long pieces (divided)
- 2 small strawberries sliced (divided)
- In small bowl combine wasabi powder with enough water to make a creamy paste
- Let sit 5 minutes
- Mix in pesto and maple syrup and set aside
- On countertop or cutting board, lay two sheets of seaweed side by side and follow instructions below dividing all ingredients between them
- With moist wet fingers add quinoa to seaweed sheet and gently press with your fingers covering most of the surface
- Spread wasabi pesto dressing on top of quinoa
- Add spinach and continue to layer with cucumber, scallions and strawberries
- Gently roll seaweed sheet making sure that you seal ends with wet fingers and roll is tight (do not overfill)
- With a wet knife cut roll into two or more pieces
- Serve with a side of kimchi or pickled ginger(optional)
Recipe by Kitchen to Nirvana at https://kitchentonirvana.com/2014/02/21/seaweed-rolls-sweet-wasabi-pesto-dressing/
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