Nori Wraps with Spicy Tahini Sauce

In the Autumn of last year, while I was shooting my new cookbook Neighbourhood, I was invited to attend a potluck dinner organized by a group of New York based food bloggers. That night, despite the exhaustion from back-to-back days of shooting, I threw together my signature soba noodle salad, jumped in an Uber and, fifteen minutes later, arrived at the tranquil charm of Maman (if it’s not on your NYC eat list, add it now!), and into what became an evening to remember. Along with enjoying one another’s delicious Fall-inspired dishes, and meeting the loveliest group of bloggers from all over the #friendsinfood world, I also met the powerhouse that is Amie Valpone!

When I say ‘powerhouse’, I don’t use the word lightly. I’m not sure there is a more accurate word to describe Amie - physically diminutive, but immense in everything else.

Amie is the creator of the blog After suffering for a decade with ailments like Lyme Disease, C. diff Colitis, Hypothyroidism, Adrenal Failure and Leaky Gut Syndrome (to name just a few), Amie took control of her illnesses, figuring out a way to detox her diet and life, and heal herself. She has documented her story in her new(ish) book Eating Clean, which includes a anti-inflammatory 21-Day Elimination Diet and also 200 detox-approved plant-based recipes free of gluten, dairy, soy, refined sugar, eggs, corn and processed ingredients.

Usually, when I hear the phrase ‘elimination diet’, I run the other way (usually to my pantry to grab a piece of chocolate). But Amie’s book is fabulous because it provides practical solutions, and is written from the point of view of a person who loves her food. Her recipes are truly delicious. This one, which Amie is so generously allowing me to share with you today, is so damn good. It is a sushi roll, without the rice, paired with the most amazing spicy tahini dressing. The addition of medjool dates in the sauce is absolutely genius, adding texture, sweetness and creaminess without sugar.

This is a slightly adapted version of Amie’s recipe. I used regular miso paste because that was in my fridge but use the chickpea version if you have it!

Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body is available here.


Sunrise Nori Wraps with Spicy Tahini Drizzle

Serves 4

Amie’s notes: If you like California rolls, you’ll love these nori wraps (though personally, I think they’re so much better!).The tahini dressing is truly addictive—you’re going to want to dress everything in it—and the cabbage provides a nice crunch. If possible, use a food processor to slice the cabbage so you can get it super thin. Also, make sure the vegetable strips are all the same width and length so that they don’t hang over the edges of the nori sheets; this will make rolling up the wraps easier. Use leftover tahini drizzle as a dressing for salads or as a dip for crudités.

Hetty’s notes: I used one large sheet of nori and cut it into 4 squares to make small parcels.

  • 4 nori seaweed sheets
  • ¼ small head red cabbage, very thinly sliced
  • 1 large carrot, peeled and julienned
  • 1 small yellow summer squash, julienned
  • 1 small cucumber, julienned
  • 1 large ripe avocado, pitted, peeled, and sliced
  • a few cilantro/coriander sprigs and toasted sesame seeds, to serve 

Spicy tahini drizzle

  • 2 tablespoons freshly squeezed lemon juice
  • 1 ¼ tablespoons chickpea miso paste or regular miso paste
  • 1 tablespoon raw tahini
  • 2 medjool dates, pitted
  • 1 garlic clove, minced
  • ¼ teaspoon crushed red pepper flakes
  • Water, as needed to thin the drizzle

Place the nori sheets on a flat surface. Divide the cabbage, carrot, squash, cucumber, and avocado among the sheets. Top each pile of vegetables with a heaping tablespoon of the Spicy Tahini Drizzle, and scatter with cilantro leaves and sesame sesame seeds (if using). Roll up the nori sheets into a tube shape.

Make the tahini: Combine all of the ingredients except the water in a blender. Blend, adding water 1teaspoon at a time as you go, until the mixture becomes a thin sauce.

SNACKHetty McKinnon