Nori Breakfast Wraps: A Tutorial

I think for the past, oh billion Monday’s or so, I’ve mentioned making nori breakfast wraps as part of my meal prep on the weekends.  I think I’ve mentioned an equal amount of times that I would share with you what they are… and then never really did.

Well, I’m changing that today! Because I’m a responsible adult!  But mostly because I actually remembered to take pictures throughout the process of making them. Breakfast Nori Wrap: A Tutorial | Life Healthfully Lived

I’ve been making these nori wraps for quite some time and I don’t know what it is about them, but they are just so satisfying.  I know they sound weird.  I mean, who really eats nori for breakfast?  I mean other than people in Japan.  They probably eat nori all the time.

I like nori wraps for two reasons.  One:  They are a really good source of iodine which a LOT of us are deficient in, especially if you avoid regular table salt.  I’m not saying you need to drown your food in table salt because I’m a huge fan of sea salt and Himalayan pink salt just like the next food blogger.  But those salts are not fortified with iodine which is a necessary mineral that we can’t make ourselves.

The second reason I like nori wraps is that they are a low carb way to roll up a bunch of delicious things into a portable package.  I take my breakfast with me each morning and these wraps are simple and filling and travel well.

Ok, one more reason I like these.  They are really customizable.  While I’m head over heels with my combo of ingredients, the options are endless.  Don’t like smoked salmon?  Try tuna or shredded chicken or hardboiled eggs or beans.  Love dairy?  Then use regular cream cheese or try something like sour cream or mozzarella pearls.  Not a fan of broccoli rabe?  Try shredded artichokes or carrots or any other vegetable under the sun.  See?  The options really are limitless.

Ok, enough talking.  Let’s get to the nori wrap tutorial!

Breakfast Nori Wraps- makes one wrap Breakfast Nori Wrap: A Tutorial | Life Healthfully Lived

  • 1 sheet of nori (I use this brand)
  • 1/2 an avocado
  • smoked salmon or any other protein you like (tuna, chicken, beef, lentils, beans, eggs)
  • roasted broccoli rabe or spinach/other leafy green or any other vegetable you like (artichokes, carrots, sweet potatoes, edamame)
  • 1-2 tbsp Macadamia Cream Cheese or regular cream cheese or actual cheese or sour cream or plain Greek yogurt
  • Salt and pepper or any other seasoning blend you like (I’m a fan of Trader Joe’s Everyday Seasoning or Everything But the Bagel)
  1. Lay out the nori sheet on a flat surface. Breakfast Nori Wrap: A Tutorial | Life Healthfully Lived
  2. Scoop out the avocado and mash it onto the nori wrap.  I just use the back of a fork and smoosh it all around.  This is also when I add my seasoning. Breakfast Nori Wrap: A Tutorial | Life Healthfully Lived
  3. Spread the broccoli rabe (or vegetable of choice) in an even layer over the smashed avocado.  I use roasted broccoli rabe because I make a big batch each weekend, but feel free to use things like fresh spinach or crunchy carrots. Breakfast Nori Wrap: A Tutorial | Life Healthfully Lived
  4. Place the smoked salmon (or any other form of protein) in a single line down the center of the nori sheet. Breakfast Nori Wrap: A Tutorial | Life Healthfully Lived
  5. Smear the cream cheese (or whatever you’re using) over the salmon in a fairly even layer. Breakfast Nori Wrap: A Tutorial | Life Healthfully Lived
  6. Starting on one end of the wrap, roll towards the other side.  Try to make it as tight as possible.  The avocado should help soften the wrap so it can roll and seal it on the other end.  You can also wet your fingertips with a little water and seal the edge if needed. Breakfast Nori Wrap: A Tutorial | Life Healthfully Lived
  7. Now, you can eat the wrap whole like this but I like to cut it in half.  Use a very sharp SERRATED knife to cut.  A regular chef’s knife will kind of just smoosh the whole thing and that’s not appealing. Breakfast Nori Wrap: A Tutorial | Life Healthfully Lived
  8. Eat and enjoy!  I make at least 4 of these at a time and they keep perfectly in my fridge until I’m ready to eat them.