Nori Wraps with Hummus, Cucumbers, Radishes, and Sprouts

July 31, 2014

Vegan lunches can -- and should -- be a lot more interesting than bare salads or carrot sticks and hummus. New Veganism columnist Gena Hamshaw will be sharing inspiration for midday meals that stave off both hunger and boredom.

Today: Nori isn't just for making sushi -- here's how to turn it into a lunchtime vegetable wrap.


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In the summertime, wraps are one of my go-to lunches: They’re quick, easy to transport, and fun to eat. Vegetable fanatic that I am, I get a particular kick out of using vegetable-based alternatives to regular old tortillas. Collard green leaves make fabulous wraps, as do romaine leaves and even kale leaves (if you can find ones that are flat enough). 

More: Need a better way to transport your lunch? Look no further.

Lately I've been using nori sheets, and loving them. They’re a little delicate, so you have to be careful with them, but they make wonderful wraps once they're rolled and sliced. They’re also super healthy (full of micronutrients and iodine), and it’s fun to use them outside of sushi-making. My current favorite nori wrap is a combination of homemade hummus, thinly sliced cucumber, thinly sliced radishes, and sprouts; it’s as beautiful as it is tasty. To make your own, simply layer your filling ingredients onto a sheet of nori, roll it up, and wait a few minutes before you slice it, to let the nori soften a bit.

Photos by Gena Hamshaw

Choosing RawGena's new book Choosing Raw: Making Raw Foods Part of the Way You Eat is a thorough, relatable guide to incorporating raw and vegan foods into any diet. It's full of no-fuss recipes for every meal, ranging from fully raw to mostly cooked, plus plenty of snacks and desserts to keep everyone happy.



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The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).

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Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.