Microgreens Nori Rolls with Walnut-Ginger Pâté & Sauerkraut

Microgreens Nori Rolls with Walnut-Ginger Pâté & Sauerkraut

Ingredients (makes 2–3 rolls):

  • 2–3 raw nori sheets

  • ½ cup mixed microgreens, such as: sunflower, pea, radish, broccoli, kale, cabbage, arugula, mustard, onion

  • 4–6 baby mizuna leaves (for extra bite and structure)

  • ¼ avocado, sliced

  • 2–3 tbsp sauerkraut, drained

  • 1 batch walnut-ginger pâté (see below)

Walnut-Ginger Pâté:

  • ½ cup raw walnuts

  • 1 tbsp olive oil or avocado

  • 1 small garlic clove

  • 1 tsp grated fresh turmeric

  • 1 tsp grated fresh ginger

  • 1 tbsp chopped onion

  • ¼ tsp sea salt

  • ¼ tsp each: cumin, paprika, black pepper, thyme

  • 1–2 tbsp water (just enough to blend)

Instructions:

Blend all ingredients in a food processor until smooth and spreadable. Add water as needed for consistency.

Assembly Instructions:

  • Lay out the nori sheet shiny side down on a bamboo mat or flat surface

  • Spread the walnut pâté evenly across the lower third of the sheet.

  • Layer with fillings: Add mustard leaves, a small handful of microgreens, avocado slices, and a line of sauerkraut.

  • Roll it up tightly using gentle pressure. Seal the edge with a bit of water if needed.

  • Slice crosswise into 5–6 bite-sized rounds using a sharp knife.

  • Serve fresh, optionally with tamari or lemon dipping sauce.

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