Ramen Log Published: June 6, 2024|Last Updated: June 25, 2024 Jump to Recipe·Print Recipe Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Ramen Log 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Kevin Lee Print Recipe Pin Recipe Ingredients Scale 1x2x3x 1 seaweed wrap 1 immi ramen carrots, julienned 1 oz. of avocado cucumber, julienned teriyaki sauce Cook Mode Prevent your screen from going dark Instructions Cook immi noodles according to package instructions. Let them cool down. Lay down the seaweed wrap, and put the cooked immi noodles. Add the veggies, such as cucumber, carrots, and avocado. Season and glaze it with teriyaki. Using a bamboo mat, start rolling the seaweed wrap with both hands to ensure it is tightly rolled. Once rolled, use a sharp knife to slice the roll into bite-sized pieces.