This plant-based almond and cashew pâté brings to mind, in a raw version, salmon-style rolls thanks to the lovely orange colour given by the carrots. Spiced with ginger and lemon, it rolls up very simply in a nori sheet filled with fresh spinach. A light, colourful dish, perfect as a starter or a quick meal, that makes a pleasant change from classic sushi.
Nori Rolls with Almond and Cashew Pâté
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Ingredients
Filling
- 1 cup almonds
- 2 cups cashews
- 1 tbsp grated ginger
- 1 garlic clove
- 3 carrots, chopped
- 1/4 cup chopped yellow onion
- 1/2 cup raisins
- 1 tsp sea salt
- 2 tbsp olive oil
- 1 tbsp lemon juice
For rolling
- 4 nori sheets (8 if thin)
- 4 cups spinach leaves, washed and dried
For dipping (optional)
- Soy sauce or tamari
- Wasabi
Method
- Blend the almonds and cashews until you get a powder, then set aside.
- Blend the ginger, garlic, carrots, onion, raisins and salt into small pieces.
- Add the oil, lemon juice and the almond-cashew powder, then blend until well combined.
- Lay a nori sheet flat and spread the spinach leaves over the bottom half.
- Spread about 1/4 cup of filling along the edge nearest you, then roll up the nori sheet.
- Cut each roll into 6 pieces with a sharp knife.
- Serve with soy sauce and wasabi.
Tip
No almonds on hand? Replace them entirely with extra cashews for a texture that's just as creamy.
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FAQ: your questions about nori sheets and nuts
Where does nori seaweed come from?
Most of the nori eaten around the world comes from East Asia, where it has been farmed on nets at sea for centuries, mainly in Japan, Korea and China. Production also exists in Europe, notably in Brittany, where the seaweed grows naturally on the shoreline. As for buying it, you'll find it in health food shops, Asian grocers and online: the real difference lies less in the origin than in the process — roasted or dried at low temperature, which changes the texture and flavour.
How many calories are in a sheet of nori seaweed?
Very few: a standard sheet weighs around 3 g and provides only 5 to 10 kcal, making it one of the lightest wrappers you could use for a meal. On the other hand, it concentrates minerals, particularly iodine, whose level varies considerably from one seaweed to another and from one batch to another. That matters more than the calories: a few sheets a week are no problem at all, but a large daily intake is worth keeping an eye on.
Can you eat raw cashews?
Technically, a truly raw cashew doesn't exist commercially: the shell contains an irritant substance, and shelling always involves a steam or heat step. What's called a raw cashew is therefore a cashew that hasn't been roasted afterwards — softer, milder, ideal for raw preparations like this pâté. It can be eaten as is without any trouble, and soaking it for two to four hours makes it even easier to digest and to blend.
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