Seaweed rolls & Sweet Wasabi Pesto Dressing
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Makes two seaweed rolls or cut into several maki pieces as small bites. Each roll can be cut into 6-8 pieces.
Ingredients
For sweet wasabi pesto dressing
  • 2 teaspoons wasabi powder
  • Hot water
  • 4 tablespoons pesto
  • 2 teaspoons maple syrup
For seaweed roll
  • 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)
Instructions
For sweet wasabi pesto dressing
  1. In small bowl combine wasabi powder with enough water to make a creamy paste
  2. Let sit 5 minutes
  3. Mix in pesto and maple syrup and set aside
For seaweed roll
  1. On countertop or cutting board, lay two sheets of seaweed side by side and follow instructions below dividing all ingredients between them
  2. With moist wet fingers add quinoa to seaweed sheet and gently press with your fingers covering most of the surface
  3. Spread wasabi pesto dressing on top of quinoa
  4. Add spinach and continue to layer with cucumber, scallions and strawberries
  5. Gently roll seaweed sheet making sure that you seal ends with wet fingers and roll is tight (do not overfill)
  6. With a wet knife cut roll into two or more pieces
  7. 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/