Speedy Weeknight Nori Rolls


Hello beautiful world!

Do you guys love sushi? I’m sure you do. I’m basically obsessed with it. I’ve always loved nori too – the dried seaweed sheets that are used to make the sushi rolls. It’s pretty common in Asian households to have dried seaweed as a part of your snack time. I had it a lot when I was younger. My father also loved putting it in miso soup and on special occasions he would make sushi for all of us.

Being the way that I am (desperately relentless and research-oriented), I learned how to make basic sushi a long time ago. It’s not that hard if you break it down into three components: the rice, the seaweed wraps, and the filling.  That’s all! You kind of roll it like a burrito and slice and devour!

Now, there is a reason that this post is titled “Nori Rolls” and not “Sushi”. Everyone knows I’m a little lazy. Well – a lot lazy. I work constantly, I have a full and happy home life with lots of animals, and I have ten million hobbies so I cut corners where I can while still eating well. This is a great exhibition of those nights where I need the special treatment (from myself!) and still need things to be speedy. So, I make a few these rolls, I don’t slice them, and I eat them like little burritos. Sometimes I put rice in the rolls, sometimes I just put vegetables! It’s all so tasty! The nori is crunchy and slightly salty. The fillings are whatever I want them to be and it’s a perfect world when I have one of these rolls in my hand.

These are “Weeknight Nori Rolls” because you can make these rolls extremely quick. 15 minutes for the rice to cook and another 10-15 for assembly. You can have one of the most satisfying meals without too much effort – and relatively healthy! It’s a win-win.

You can basically put anything in these wraps. I did some traditional fillings and not-so-traditional.  I’ll guide you through the basics of this great meal:


Speedy Weeknight Nori Wraps

Makes about 8 rolls

What You’ll Need:

  • 1 package of Nori  (usually has 10 sheets)
  • 3 cups of warm, cooked sushi rice (follow the packet instructions)
  • 2 tsp Toasted Sesame Seed Oil
  • 4 tsp Rice Wine Vinegar


  • Avocado
  • Smoked Salmon
  • Shredded Carrots
  • Fresh Greens
  • Hemp Seeds
  • Sriracha
  • Sauteed Shitake Musrooms
  • Pan-fried spam (trust me. TRY IT. You won’t be sorry. Seriously.)
  • Corn

Other Suggested Fillings:

  • Cucumbers
  • Barbecued Eel
  • Fried Shrimps
  • Pickled Radish


  1. You’ll first want to cook your sushi rice. Once that’s finished and still warm, scoop half of the rice into a small bowl and mix 2 tsp of rice wine vinegar into it and 1 tsp of sesame seed oil. Set aside.
  2. On a bamboo sushi rolling mat (you can also use a clean dish towel), place one sheet of nori on top of the mat and take 1/2 cup of warm sushi rice and spread it to the edges of the nori. On one end, put your fillings in a tidy line.
  3. Rather than try and elaborate to you how to roll the sushi, here is a video I found to SHOW you. I’ve always learned better when I see it in front of me.
  4. Use the other half of the rice and mix in your last 2 tsp of vinegar and 1 tsp of sesame seed oil. Roll however many rolls you want and enjoy! Make little saucers of soy sauce and sriracha, spicy mayo, or eel sauce to dip the rolls in! Have fun and devour it all!


Nori Rolls – Filipino Style

Spread your rice over the seaweed as normal. If you can find it, try adding julienned slices of daikon (pickled radish – usually bright yellow in a clear package in the refrigerated section in an Asian grocery store), slivers of spam, cucumber, and slices of an omelette. My father made this version all the time when I was a kid. I was always so excited when I came home from school and he was making it.





*Cook’s Note: If you don’t put rice in your nori rolls, you might have difficulty getting the ends to stick so that they stay in a tight roll. Just wet your fingertips with warm water and seal the edges that way. 



All the lovely pictures were taken by Nick W.

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