Snacks
These rolls are made by tightly wrapping thin julienned vegetables and avocado in roasted seaweed. They are a rice-free, no-cook take on Korean cuisine. Cutting the vegetables into evenly thin strips and rolling them tightly takes a little practice.
Cut the cucumber and carrot into thin, even strips, and slice the avocado.
Place the seaweed sheet on the bamboo mat with the shiny side facing down.
Arrange the vegetables and avocado along one edge of the seaweed. Pull the mat firmly to roll it up, then sprinkle sesame seeds over the roll.
Let the roll rest for 5 minutes, then slice it with a sharp knife. Serve with soy sauce.
Pull the bamboo mat firmly as you roll; loosely rolled rolls may fall apart when sliced. Seaweed softens quickly in humid conditions, so it is best to slice the roll as soon as you finish rolling it. Allergens: soy and sesame. Check the product label for a gluten statement on the soy sauce, since ingredients can vary by product.
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