Rainbow Nori Rolls

Raw, vegan, low-carb–Rainbow Nori Rolls are all of these things, and yet the best part about them is that taste amazing. I spend a lot of time in the kitchen trying to think of healthy tea snacks, and this recipe is one of my favorites.
Rainbow Nori Rolls have a generous layer of Green Tea Edamame Hummus inside. The hummus not only adds a rich taste to the rolls but also helps to seal the roll together. Both seaweed and green tea lend layers of umami taste to the rolls, especially welcome when it comes to eating vegetarian.Although I’ve made my own hummus here, you can easily use your favorite store-bought variety. For best results, use finely, uniformly cut veggies inside the rolls. Two layers of nori make for a tastier and sturdier roll where the veggies stay put and don’t poke out. Rainbow Nori Rolls are like portable handheld salads. I love dipping these in a bit of sriracha mixed with honey for an extra kick of flavor. After a few bites, try some warm Genmaicha to soothe your palette. No carbs? No problem. Along with all those fresh veggies, the rice-like essence of this tea will leave you feeling surprisingly full and satisfied.

This post is sponsored by Yamamotoyama. All opinions expressed here are my own. Founded in Tokyo in 1690, Yamamotoyama is a family-owned company specializing in green tea and nori seaweed. Thank you for supporting the sponsors who support Thirsty for Tea.

Rainbow Nori Rolls


carrots, shredded

purple cabbage, sliced thin

red bell pepper, cut into thin strips

head of butter lettuce

Green Tea Edamame Hummus or your favorite store-bought brand

nori (I used Yamamotoyama’s Ariake Roasted Seaweed)




work surface



1. Fold a sheet of nori in half, parallel to the lines impressed on the sheet. Place one sheet on a work surface, then spread a thin, even layer of hummus atop it with a spreader.

2. Place 1-2 pieces of butter lettuce atop the hummus, then place some of each of the shredded/sliced veggies atop the lettuce on the short end of the nori piece. Pull the edge of the nori over the veggies, and roll up to create a compact roll.

3. Place the unused half of nori on the work surface with the shiny side down, then again spread a thin layer of hummus on it. Place the filled roll on the short end of the hummus covered nori, then roll up once again to create a compact roll.

4. Serve the rolls with sriracha or sriracha mixed with a dash of honey to serve.

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Notes on Tea

I’m not a true vegetarian but I eat mostly vegetables. I’ve been looking for ways to get out of my go-to rut and will add these nori rolls to my list.