Nori rolls with mustard dip

Ingre­di­ents:

• 4 Nori sheets
• Juice of one lemon
• 4–8 romaine let­tuce lea­ves, depen­ding on size
• Red oni­on rings
• 8 cock­tail toma­toes, halved
• Cucum­ber sticks made from half a cucumber
• Papri­ka sticks from a red pepper
• stea­m­ed aspa­ra­gus as desired
• Cori­an­der if desired
• 2 mush­rooms, sliced
• 1 bowl of sprouts
• 3 tbsp Honey
• 2 Tea spoons Mus­tard powder
• 3 tbsp lemon juice
• 1/8 tsp turm­e­ric
• 40 g pee­led zucchini
• 1/2 clove of garlic

Pre­pa­ra­ti­on:

Wash and cut the vege­ta­bles and let­tuce. Place a nori sheet with the smooth side down on the work sur­face and sprink­le with a litt­le lemon juice and spread the juice over it. 

In the front third, cover the nori sheet with the vege­ta­bles in lay­ers, first the let­tuce leaf, then oni­on rings, hal­ved toma­toes, cucum­ber sticks, pep­per sticks, mush­rooms and sprouts. Don’t put too much on it, other­wi­se it will be dif­fi­cult to roll. 

Now slow­ly form the roll from the front side and press the vege­ta­bles firm­ly as you roll it up. With the seam side down, careful­ly saw into 6–7 rolls on a cut­ting board using the ser­ra­ted kni­fe. Arran­ge the nori rolls on a pla­te and ser­ve with the mus­tard dip. 

Dip:

For the dip, put honey, mus­tard pow­der, lemon juice, turm­e­ric, pee­led zuc­chi­ni and half a clove of gar­lic in a small blen­der and mix briefly. 

Bon appe­tit!

He pre­sen­ted this reci­pe on Tik­Tok, ano­ther ver­si­on with bana­nas or pota­toes can be found at the fol­lo­wing link: 

source

Other mus­tard variations