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]

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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:

  1. 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.
  2. Place pate into a bowl, add green onion and parsley and stir carefully until combined.

For the Dressing:

  1. Place all ingredients into a small bowl and whisk until combined.

Nori Rolls:

  1. 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.
  2. Using the bamboo mat, carefully roll the nori roll and cut into however many servings you wish.


About The Author

Crystal Bonnet

See My Recipes

Crowd-pleasing raw desserts and simple snacks.

Crystal Bonnet is a Raw Vegan Food Blogger and Food Photographer at Raw Revive, featuring vegan, high-raw recipes. Her passion led her to explore education as a raw vegan chef; completing courses through the Matthew Kenney Culinary School and The Raw Chef. Crystal now works on her blog, continues to take courses, sells her treats at farmer’s markets and prepares raw vegan meals for yoga/meditation retreats in the Canadian Rockies.

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