Nori Taquitos

Nori Taquitos

A simple, spicy lunch or dinner treat.

I have a recipe for Nori Taquitos in my Mexican eBook, using dehydrated tortillas, but I wanted to do something a little simpler here.  Something you can have for lunch or dinner without too much prep.

If you take a look at the recipe, all you really have to do here is soak the sunflower seeds, cashews and sundried tomatoes the night before and you’re all set.  The more you get used to quickly popping some nuts and seeds in to soak, the less you’ll have to think about it.  It’s becomes just as easy as taking something out of the freezer ahead of time to cook it.

I’ve done a fancy rolling thing here, so you’ll end up with cone shape Taquitos, but if you want to simplify the whole thing, just rolling them lengthwise, like sushi, will work great.  If you want to see a video of the making of these, I put them together on Facebook Live, which you can see here.

Recipe

Nori Taquitos
  • 1 cup sunflower seeds, soaked 4 hours or more
  • 1 cup sun-dried tomatoes, soaked for 1 hour or more
  • 1 tablespoon dark miso
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 2 teaspoons ground coriander
  • 2 tablespoons olive oil
  • 1⁄4 cup tomato soak water
  • 1 clove garlic
  • 1 chili, chopped & seeds removed
  • 3 spring onions (green onions), chopped
  • 1 small handful fresh coriander (cilantro), chopped
  • 1 teaspoon lime juice
  1. Grind all ingredients in a food processor until desired consistency is achieved.
  • 1 1⁄2 cups cashews, soaked 1 hour or more
  • 2 tablespoons lemon juice
  • 1 tablespoon + 1 teaspoon apple cider vinegar 1 cup water
  • 1⁄2 teaspoon salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  1. Blend all ingredients in a highspeed blender until smooth.
  • Nori sheets
  • Courgette (zucchini) sliced thinly on a mandoline
  • Small salad leaves or sunflower sprouts
  • ½ an avocado, cut into strips
  • Chives
  1. Cut the nori sheet so you have a square.
  2. Cut again to halve the square, so you have two strips.
  3. Lay the courgette strips in some paper kitchen towel for a few seconds to remove the surface moisture. Pat them dry and then transfer to the nori, laying them lengthways.
  4. Place the avocado strips diagonally from the bottom lefthand corner (the nori sheets should have the shortest side closest to you, so that the longest sides extend away from you).
  5. Place some of the sunflower seed mixture on the avocado, finishing off with the same of the green leaves and chives.
  6. Roll in a cone shape and seal the nori with a little water, so it sticks.

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15 Comments

    • Russell
      Reply
      Posted

      If you’re toasting them in an oven or a pan wet, they won’t be dry inside, so won’t get crispy. You’d need to completely dry them before toasting.

  1. Lisa Holbrook
    Reply
    Posted

    Did you mean to put some of the cashew cream inside? It looks, from your picture, like the sunflower blend is to dip it into.

    • Russell
      Reply
      Posted

      Hey Alexandra, ideally all nuts and seeds should be soaked, so I’ve added that to the instructions. Sometimes I forget that not everyone is at the same level where they know whether to soak or not. Sorry for the confusion.

  2. Bertha
    Reply
    Posted

    Thank you very much for sharing your recipes. Can you please let me know if cashews are toxic? Many raw food teachers said that they are not raw and they are very toxic to use. Thank you

    • Russell
      Reply
      Posted

      You can buy strictly raw ones that are hand-removed from the shell. Otherwise they are steamed from the shell. There are different theories about cashews, but I’ve not seen an issue.

  3. Cherie Catchpole
    Reply
    Posted

    Fantastastic. Thank you Russell.

    By the way.. I have my own live Cookalong slot now on the FB group Vegan Food UK pulling in 1.5k views a week. Whoohoo! Might have to feature and credit one of your recipes soon;)

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