Looking for a healthy, homemade wrap alternative? These DIY spinach sushi wraps are a delicious and nutritious way to use up garden greens and create quick, wholesome meals. Whether you follow a gluten-free, low-carb, or plant-based lifestyle, these wraps are a game-changer. Made from fresh spinach, herbs, and garden vegetables, they’re packed with nutrients and completely free from preservatives and additives.

These wraps have the texture of nori but are 100% vegetable-based. Use them for sushi, wraps, or as a healthy tortilla alternative. This is the perfect recipe for zero-waste gardeners who want to make the most of their seasonal harvests. I am so impressed with how amazing these are!

These dehydrated spinach sushi wraps taste and feel just like the real deal but I know exactly what is in them. Use excess garden greens along with bottle gourd or zucchini to make a batch of sushi wraps for a quick and easy lunch. Like most of my recipes, you can mix and match different greens and herbs depending on what’s in season or in abundance in your garden.

Garden Vegetable Variations

Don’t have spinach? No problem. Try other leafy greens such as:

NZ spinach (Tetragonia)
Swiss chard
Rocket/arugula
Sweet potato leaves
Amaranth greens

You can even mix in edible weeds like chickweed or purslane for extra nutrition.

Recipe Notes

Psyllium Husk helps bind the mixture and gives flexibility.
Herbs are optional but add great flavor.
Dehydration Time varies depending on water content and thickness.

Spinach “sushi” wraps

Easy way to preserve excess produce and have wraps on hand for a quick garden-to-plate lunch when you need it.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 6

Total Time 6 10

Servings: 8

Ingredients Method Notes

Ingredients

4 cups spinach or greens*
1/2 cup fresh herbs*
1 TBSP psyllium husk
1 – 2 TBSP water
2 cups chopped bottle of gourd or zucchini

Method

Rinse the greens and quickly blanch for 30 seconds in hot water then transfer to iced water to cool.
Strain and add to a mixer or blender. (use the blanching water on the garden once it has cooled down)
Peel Bottle gourd using a vegetable peeler, remove the center seeds and pith then chop into 2-3cm cubes. If using zucchini there is no need to peel.
Add all the ingredients to a blender or mixer and blitz until combined. You may need to move things about with a spoon to get it mixed or add a dash more water. You want a thick paste-like consistency not too watery.
Spread the mixture onto 3-4 silicon dehydrator trays. You may need to do this in batches or use baking paper and a tray if you do not have enough of the silicon trays. The mixture should be thick enough to not see through to the tray or paper but also as thin and even as you can (before seeing through to the tray)
Dehydrate at 50 degrees celsius until dry. Check after 2-3 hours as the time will vary depending on the water content of the greens you used.
Remove and carefully run a knife around the edges to loosen it. Carefully peel off the sheet it is best to do this one bit at a time holding the sheet as close to the tray as possible as to not tear it.
Once removed from the tray cut the sheets into the desired size (I cut in half for wraps but I keep them whole for sushi rolls) then roll them up and place them in an airtight storage jar. Or use them straight away. would
Use the wraps with your favorite salad ingredients and grilled chicken, haloumi or similar.

Notes

Greens – I used NZ spinach including the young stems but you could use any spinach or greens such as chard, rocket, sweet potato leaves etc just remove any thick stems.

Herbs – add herbs or leave them out (replace with more greens) completely up to you. Try adding 1/2 cup of herb such as parsley, chives or coriander for added flavour.

If you do not have a dehydrator you can use an oven on low to 50 degrees but be aware it may take up 6 hours so ensure you are home and not leaving the oven unattended.

How to Use Your Spinach Wraps

As sushi wrappers with your favorite fillings
Wrap up grilled veggies, haloumi, or chicken
Cut into strips and serve with hummus or dip
Roll and slice for a fun lunchbox snack
Use as a gluten-free tortilla swap

Try wraps with this creamy garlic sauce

These homemade spinach sushi wraps are a sustainable way to reduce kitchen waste and boost your nutrition. Whether you’re preserving an abundant garden harvest or just trying to eat healthier, they’re a delicious, eco-friendly addition to your kitchen staples.

Happy Gardening,

Holly 🌿