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]
For the Sunflower Seed Rice:
- 1 cup of soaked sunflower seeds
- 1 tablespoon apple cider vinegar
- Pinch of salt
- 1 tablespoon tamari
For the Sushi Rolls:
- 2 nori sheets
- Thin strips of vegetables (e.g. avocado, pepper, carrot, and cucumber)
- Pickled vegetables (optional)
- Toasted sesame seeds
- Soak the sunflower seeds for 2 hours or more (overnight if possible).
- 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).
- 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.
- Add strips of vegetables evenly along the center of the nori sheet (don't overload them or they will be difficult to roll up).
- Use the mat to slowly roll up the sushi.
- 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.