Tiny Tater Nori Roll

Easy, elegant, and totally delicious, this East-meets-West nori roll took first prize at New York’s Veggie Conquest 4: Battle of the Potato Appetizers.

Serves 6

What You Need:

6 new red potatoes, boiled and cooled
1/8 teaspoon salt
3/4 cup bok choy, chopped
1 cup red cabbage, shredded
1 cup carrots, shredded
1/2 cup green onion, chopped
1/4 cup fresh cilantro, chopped
1/2 cup vegan mayonnaise
2 tablespoons soy sauce
1 tablespoon ginger, grated
1 teaspoon sesame oil
1 teaspoon Spike seasoning
1 teaspoon red pepper flakes
1/8 teaspoon fresh black pepper
6 nori sheets
1/2 cup soy nuts

What You Do:

1. In a large bowl, combine potatoes, salt, bok choy, cabbage, carrots, green onion, and cilantro.
2. In a medium bowl, combine mayo, soy sauce, ginger, sesame oil, Spike, red pepper flakes, and black pepper.
3. Add 3/4 of the sauce to the potato mixture and stir to combine.
4. Place 1 nori sheet on a dry cutting board. Portion 1/4 cup of the potato mixture along the bottom edge, and roll up nori sheet. Repeat for all remaining nori and potato mixture.
5. Slice rolls into 6 pieces each, and top with remaining sauce and soy nuts to serve.