Nori wraps with eggs, avocado, and fresh vegetables is a quick and easy way to whip up a fresh and healthy meal or snack. Making this recipe gluten-free, soy-free, Paleo, and Whole30 compliant is as easy as using coconut aminos versus traditional soy sauce. Also, if you’re concerned with staying within a certain dietary restriction, double-check your wasabi powder to ensure the ingredients are to your standards.
Customize these wraps with your favorite ingredients
The best part of these quick nori wraps is that you can easily omit or add whatever you want. Add in other fresh vegetables to your liking, or omit anything we have suggested in our recipe that you may not prefer. This combination of fresh vegetables, avocado and egg are typically how we like to eat nori wraps in our home.
These wraps also make a great party food next time you are hosting a get-together. Your guests can pick and choose what they want to go in their own nori wrap. Guests will have fun making their own nori wraps, and will feel completely guilt-free doing so! These are so healthy and refreshing that it will make a perfect snack for you and your guests.
Benefits of eating seaweed
- polyunsaturated fatty acids
Seaweed is known to also be very rich in iodine which could be beneficial for thyroid function. Based on a sampling of a variety of different seaweeds in the Journal of Food and Drug Analysis, kombu sourced from Korea is the richest source of iodine, followed by wakame and nori.
2 avocado, thinly sliced
2 cup carrots, julienned
2 cup medium-sized seedless cucumber, julienned
2 tbsp of olive oil
2 tsp of wasabi powder**
2 tsp cold water
2 tbsp of soy sauce (**Use coconut aminos instead for gluten-free, soy-free, Whole30, Paleo)
8 sheets of plain nori sheets*
- Break eggs into a small bowl and whisk well.
- Heat a non-stick pan on medium-high heat. Add the olive oil.
- Once the pan is hot, add in the whisked eggs. Do not disturb the eggs. We are going for an omelet like technique here.
- Once the eggs are cooked thoroughly on the bottom then flip your “omelet” to cook the other side.
- Once eggs are done, remove from the pan, add them to cutting board and let them cool.
- Next, prepare your julienned vegetables and slice your avocado.
- Add wasabi powder to a small bowl. Add 1 tsp of cold water and mix well.
- Take each nori seaweed sheet and cut them into four square equal sized pieces.
- Cut your cooled eggs lengthwise and add them to your vegetable dish.
- Pour in the soy sauce (or coconut aminos) to your wasabi mixture bowl.
- Take one nori piece and add sliced cucumber, carrots, avocado, and egg. Add a little spoonful of the wasabi sauce, wrap up and eat. Enjoy!
*You could also use the roasted nori sheets that are cut into smaller pieces and are usually sold as on-the-go snack packs. Some Asian markets also have roasted and salted nori sheets and those will work for this recipe as well. Just remember that there is salt on these roasted/salted nori sheets already, so be mindful of how much soy sauce (if using soy sauce) you use so it doesn’t end up too salty. **If you’re concerned with staying within specific dietary restriction, double-check your wasabi powder to ensure the ingredients are to your standards.
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