Bok Choy Nori Bites

- June 22, 2014 -

bok choymung bean sproutsCurry CashewBok Choy Nori Spreadnori bite

I aim to create recipes that have bold flavors, complexity, and a touch of the unexpected. A dish I thoroughly enjoyed at a Portland foodie institution, Pok Pok, inspired this recipe. The original dish is called Miang kham, it is a tradional thai dish who’s name can be loosely translated to eating many things in one bite. I adapted the Miang kham recipe to include my love of Japanese and Indian cuisine. Swapping lettuce leaves for nori and peanut sauce for curry cashew cheese gives the recipe a true spoon twist. This recipe is perfect for entertaining because you can make everything ahead of time and it’s interactive for your quests.

Bok Choy Nori Bites



  • 1 package of roasted nori sheets
  • 5 heads of baby bok Choy
  • 1 large orange bell pepper
  • 1/2 teaspoon salt
  • 1 teaspoon sesame oil
  • 1/2 cup mung bean sprouts
  • 1/4 cup rice wine vinegar
  • 1 table spoon sesame seeds

Curry cashew cheese

  • 1/2 cup raw cashews
  • 1 cup water
  • 1 teaspoon curry powder
  • 1/4 teaspoon sea salt
  • 1/2 small orange bell pepper


Curry cashew cheese

  • Hydrate cashews in 1 cup of warm water for 1 hour
  • Add cashews and hydrating liquid into a food processor
  • Add curry powder, salt, and 1/2 of the orange bell pepper into the food processor
  • Pulse on high for one minute or until smooth, set cashew cheese aside
  • Julianne bok Choy and remainder of orange pepper, add veggies to bowl
  • Add oil, vinegar, sesame seeds, and salt to bowl
  • Stir ingredients incorporating well
  • Cut nori sheets into medium size squares for easy assembly
  •   Set out cashew cheese, Mung bean sprouts, and bok Choy bowls so dinner guests can make perfect little nori bites


  1. Blair Hyams, after 1 year

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