These nori rolls are packed full of healthy vegetables, a delectable sunflower seed pâté, and finished off with a fiery spicy mustard sauce that sets the tasty rolls above most other finger food. They mare easy to make, travel well, and make a perfect lunch.
Sunflower Seed Pâté Nori Rolls With Spicy Mustard Dip [Vegan, Gluten-Free]
Ingredients
For the Sunflower Seed Pâté:
- 1 cup raw sunflower seeds
- 1 large handful fresh dill
- 2 celery stalks, chopped
- 1/4 red onion, chopped
- 4 sprigs green onion, chopped
- 2 tablespoons parsley, chopped
- 1 tablespoon coconut nectar, or any liquid sweetener
- 1 lemon, juiced
- 1 teaspoon dulse flakes (optional)
- 1/2 teaspoon garlic powder
- Dash of Himalayan salt
- Dash of pepper
For the Spicy Mustard Dressing:
- 1 tablespoon of your favorite mustard
- 1 tablespoon coconut nectar, or any liquid sweetener
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon paprika
- Dash of cayenne
- Dash of Himalayan salt
For the Nori Rolls:
- 1/4 large cucumber, julienned
- 1 carrot, shredded
- 1 handful purple cabbage, chopped
- 1/2 avocado, sliced
- 4 leaves of lettuce
Preparation
For the Sunflower Seed Pâté:
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Place all ingredients except green onion and parsley into a food processor and process until combined and texture is like a pâté. You don’t want to leave the mixture too chunky because you are going to spread it onto nori sheets.
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Place pate into a bowl, add green onion and parsley and stir carefully until combined.
For the Dressing:
- Place all ingredients into a small bowl and whisk until combined.
Nori Rolls:
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Place nori sheet onto a bamboo mat, spread sunflower seed pate, and add all the veggies. You can add a lot to make a big wrap (like my picture above), or add less to make sushi rolls.
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Using the bamboo mat, carefully roll the nori roll and cut into however many servings you wish.
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Nori -
Sunflower Seed
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