Home » Raw Vegan Parsnip Rice Nori Rolls

Raw Vegan Parsnip Rice Nori Rolls

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I made these more than a week ago and was completely surprised when I realized I never did a post. I shared a picture on instagram and facebook and that was it.

This deliciousness must be shared, for so many reasons!

  • People are always wanting ways or ideas to use their raw fermented sauerkraut
  • It’s also a good way to use miso, leftover vegetables hanging around, and even the recent Savory Raw Vegan Trail Mix
  • Have I mentioned it was FRICKING delicious?!
  • Avocados. Nothing more needs to be said

Raw Vegan Parsnip Rice Nori Rolls

  • Yield: 1 roll, about 6-8 slices

This was a whole lot of yum, the kind of yum that makes your eyes roll back in your skull. I loved the spiciness of the cayenne and crunchiness of the trail mix.



  1. Lay your nori sheet, shiny side down on a cutting board.
  2. Spread out the miso on the first section or so of nori. Then layer with shredded parsnip, sauerkraut, avocado, trail mix, and cayenne. Just make sure to leave the last 1/2 -1 inch blank.
  3. Use your hands to roll it up and wet the blank area with water and close to seal. Let sit for a moment to seal.
  4. Cut roll with a very sharp knife into approximately 1 inch slices. Serve with tamari or bragg liquid aminos.
  5. Enjoy!

You just might want to make 2 rolls. I did.

Go on. Have a bite!

By the way packs of 5-50 nori sheets can be bought at Asian grocery stores near the dried seaweed or at a Whole Foods near the dried seaweed.

For other nori roll ideas, check these out:


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