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Raw Vegan Sushi Recipe

Name: Raw Vegan Sushi
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 cup sunflower seeds soaked 30 minutes; 1 celery stalk chopped; 1/4 cup red bell pepper chopped; 2 tablespoons raw tahini paste; 2 tablespoons fresh parsley chopped; 1 tablespoon onion chopped; 1 clove garlic chopped; 2 teaspoons lemon juice; Salt and pepper to taste; 4 nori sheets; 1 cup sunflower pate; 1 carrot shredded; 1 avocado peeled, seeded and cut into strips; 1/4 cup red bell pepper cut into strips; 1/4 cup yellow bell pepper cut into strips

Healthier Steps

Delicious fresh and crunchy Raw Vegan Sushi rolls are filled with a yummy pate, avocado, carrot, and bell pepper! I was in the mood for eating nori rolls today, so I decided to make a delicious pate with sunflower seeds instead of rice. This sunflower seed pate was perfect for mimicking salmon. It was also bursting with fresh flavors of vegetables. I wrapped it in raw un-toasted seaweed sheets along with avocado, carrots, and bell peppers, so it is perfect for someone who is on a raw food diet. I also have a great recipe for Vegan Sushi made with...

Ingredients

1 cup sunflower seeds soaked 30 minutes

1 celery stalk chopped

1/4 cup red bell pepper chopped

2 tablespoons raw tahini paste

2 tablespoons fresh parsley chopped

1 tablespoon onion chopped

1 clove garlic chopped

2 teaspoons lemon juice

Salt and pepper to taste

4 nori sheets

1 cup sunflower pate

1 carrot shredded

1 avocado peeled, seeded and cut into strips

1/4 cup red bell pepper cut into strips

1/4 cup yellow bell pepper cut into strips

Method

Rinse and drain sunflower seeds, process sunflower seeds in a food processor until resembles bread crumbs.

Add celery, pepper, onion, garlic, parsley, lemon juice, tahini, and salt in the food processor. Process until smooth, periodically pausing and using a spatula to scrape down the sides of the bowl.

Lay 1 nori sheet, rough side up, on cutting board. Place 1/4 cup sunflower pate leaf on nori sheet, covering the sheet leaving 1/4 inch surrounding the edges

Stack carrot strip avocado slice, red bell pepper, yellow bell pepper and carrot in narrow line 1 inch from the long edge of nori sheet.

Fold nori sheet over vegetables, and roll sheet away from you as tightly as possible.

Dab edge of the nori sheet with water to seal and close. Repeat with remaining ingredients. Cut each roll into 6 bite-size pieces with serrated knife.

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