Nori Taquitos

There are three pieces of Nori Taquitos on an elegant place with a few salad leaves on the side and the cashew dip.

I wanted to do something a simple with this recipe; 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.

Rate This Recipe
5 from 3 votes

Nori Taquitos

A simple, spicy lunch or dinner treat.

Nutrition (For one serving)

Calories: 2712kcalCarbohydrates: 186gProtein: 92gFat: 210gSaturated Fat: 28gSodium: 2214mgPotassium: 7405mgFiber: 48gSugar: 68gVitamin A: 5156IUVitamin C: 185mgCalcium: 429mgIron: 43mg



  • 1 cup sunflower seeds soaked 4 hours or more
  • 1 cup sun-dried tomatoes soaked for 1 hour or more
  • 1/4 cup water use the tomato-soaked water
  • 1 tbsp dark miso
  • 2 tsp cumin
  • 1 tsp chili powder
  • 2 tsp ground coriander
  • 2 tbsp olive oil
  • 1 clove garlic
  • 1 chili chopped & seeds removed
  • 3 spring onions or green onions, chopped
  • 1/4 cup fresh coriander cilantro
  • 1 tsp lime juice


  • 1 1/2 cups cashews soaked 1 hour or more
  • 2 tbsp lemon juice
  • 1 1/2 tbsp apple cider vinegar
  • 1 cup water
  • 1/2 tsp salt
  • 1 tsp smoked paprika
  • 1/2 tsp cumin


  • 2 Nori sheets
  • 1 courgette zucchini, sliced thinly on a mandoline
  • 1/2 cup sunflower sprouts or salad leaves of choice
  • 1/2 avocado cut into strips
  • 1/4 cup chives



  • Grind all ingredients in a food processor until desired consistency is achieved.


  • Blend all ingredients in a highs peed blender until smooth.


  • Cut the nori sheet so you have a square.
  • Cut again to halve the square, so you have two strips.
  • 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 length ways.
  • Place the avocado strips diagonally from the bottom left-hand corner (the Nori sheets should have the shortest side closest to you, so that the longest sides extend away from you).
  • Place some of the sunflower seed filling on the avocado, finishing off with the same of the green leaves and chives.
  • Roll in a cone shape and seal the nori with a little water, so it sticks.


Nori is such an amazing ingredient and if you want to know what it is and some of its health benefits, you might want to check out this link.
Rate This Recipe
5 from 3 votes
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!
Russell James

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August 20th, 2016

15 thoughts on “Nori Taquitos”

  1. Hi Russell! When I soak nuts and I try to toast them they never turn out crispy. Why is this?

    • 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.

  2. 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.

  3. Is it right that the cashews don’t need to be soaked? I got a little confused about it, since the recipe says that the sunflower seeds should be.

    • 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.

  4. 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

    • 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.

  5. 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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