These sushi rolls make a great lunch - they're so delicious, fun to make, and packed full of color and goodness! Instead of rice, we make a really tasty paste out of sunflower seeds - the texture and taste is weirdly a bit like tuna, but it works perfectly in sushi and adds a great flavor. What's great about these rolls is you can mix up the recipe depending on what veggies you have in - some great options are avocado, carrot, cucumber, pepper, sprouts, beet, and any pickled veggies, but it's great to experiment with what you have!

Raw Sushi Rolls With Sunflower Seed ‘Rice’ [Vegan, Gluten-Free]

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For the Sunflower Seed Rice:

  • 1 cup of soaked sunflower seeds
  • 1 tablespoon apple cider vinegar
  • Pinch of salt
  • 1 tablespoon tamari
  • Water

For the Sushi Rolls:

  • 2 nori sheets
  • Thin strips of vegetables (e.g. avocado, pepper, carrot, and cucumber)
  • Pickled vegetables (optional)
  • Toasted sesame seeds
  • Tamari


  1. Soak the sunflower seeds for 2 hours or more (overnight if possible).
  2. Drain and rinse the sunflower seeds, add it to food processor with the vinegar, tamari, salt, and pepper. Blend well and add a little water to bring the mixture to a fairly smooth paste (see picture for the texture).
  3. Place your nori sheets onto sushi roll mats, then press half the mixture down evenly onto each sheet, leaving about a 2-inch gap at one end.
  4. Add strips of vegetables evenly along the center of the nori sheet (don't overload them or they will be difficult to roll up).
  5. Use the mat to slowly roll up the sushi.
  6. Use a long sharp knife to cut the rolls into five or six pieces and sprinkle with toasted sesame seeds. Enjoy with extra tamari and wasabi.


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