Nori Maki Rolls with Miso Soup & Skinny Soba Somen Noodles
Nori Maki Rolls with Miso Soup & Skinny Soba Somen Noodles
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Yield: 4
Category: Main Course
Cuisine: Japanese-inspired Fusion
Author: Chef Marlene Watson Tara
Date Published: June 25, 2026
Ingredients
Nori sheets
Cooked short-grain brown rice
Furikaki
Cucumber, very thinly sliced into long uniform strips
Avocado, very thinly sliced into long uniform strips
Carrot, very thinly sliced into long uniform strips
Pickled ginger
Bamboo sushi rolling mat
Sharp knife
Bowl of water, to keep hands and knife from sticking
Description
Simple plant-based nori maki rolls filled with short-grain brown rice, furikaki, crisp vegetables, avocado, and pickled ginger. Rolled tightly in nori and sliced into bite-sized pieces, they make a fresh Japanese-inspired meal served with miso soup and skinny soba somen noodles.
How-to? Steps
Step 1: Prepare the mat and nori
Place the bamboo mat flat with the slats running horizontally. Lay one full sheet of nori, or a half sheet for smaller rolls, on the mat with the shiny side facing down.
Step 2: Add the rice
Wet your fingers slightly and spread sushi rice evenly over the nori in a thin, single layer, leaving a clean 1–2 cm border at the top edge.
Step 3: Add the fillings
Lay the sliced vegetables, avocado, furikaki, and pickled ginger in a neat horizontal line across the side of the rice nearest to you.
Step 4: Roll
Lift the bottom edge of the bamboo mat using your thumbs. Fold it up and over the fillings, tucking the edge firmly down to enclose the ingredients.
Step 5: Seal the roll
Continue lifting and gently pushing the mat forward to form a tight cylinder. Dab a little water along the empty top border and complete the roll so it seals.
Step 6: Compress and slice
With the mat still wrapped around the roll, gently but firmly squeeze to set the shape. Remove the mat. Wipe a sharp knife with a damp towel and slice with small quick sawing motions. Cut the roll in half first, then cut each half into 4 bite-sized pieces.