The instructions look long, but this recipe takes under ten minutes from start to finish!  

3 leaves of swiss chard
2 carrots, sliced into matchsticks
1 cucumber, sliced into matchsticks
1 pear, sliced very thin
   black sesame seeds
   white sesame seeds
   2 sheets of Nori

For the vinaigrette:
2    T  shoyu  (fermented soy sauce)
2    T  brown rice vinegar
1     t   ume plum vinegar (optional)
1/4 C  sesame oil
1    1   inch piece of fresh ginger grated
1    pinch of red pepper flakes

Rinse & dry swiss chard, carrots, cucumber and pear.  Stack the three leaves of swiss chard on top of one another, roll, and slice very thin.  Set aside.  Slice carrots and cucumber into thin matchstick slices, set aside.  Core the pear and slice very thin slices from top to bottom, set aside.  

In a small dry skillet, take half of one Nori sheet and lay in skillet with the heat on low.  When you see the sheet shrink a little, flip it over and toast the other side.  Do this for the remaining sheets of Nori.  

Take one half sheet of toasted Nori and place on a clean surface.  Take a small amount of swiss chard, carrot, and cucumber and pile close to one corner of the nori.  Add a couple of slices of pear and a couple pinches each of the black and white sesame seeds.  Start rolling the nori sheet, starting with the corner with the ingredients.  Roll to the other corner.  Dampen the remaining corner with water and press into the roll.  Repeat with the remaining ingredients and sheets of nori.  

Whisk together the ingredients for the dressing.  Let each person drizzle the ginger soy vinaigrette onto their nori roll.  If you add the vinaigrette when you assemble the rolls, the nori will lose it’s crispiness and get soggy.