Marisa's Healthy Kitchen

I love these rolls! The are super yummy plus something great to eat on the run.

Nori Rolls with Ginger Sunflower Pate

from thesunnyrawkitchen.blogspot.com

Ginger Sunflower Pate

• 1 cup sunflower seeds, soaked overnight
• 1 garlic clove
• 1 tbs lemon juice
• 1″ piece fresh ginger, grated
• 1/8 tsp grated horseradish
• Salt or tamari, to taste

Blend until smooth in food processor.

‘Rice’

Adapted from Cafe Gratitude’s I Am Grateful

• 2 cups parsnip, roughly chopped
• 1 med. garlic clove
• 3 tbs pine nuts
• 1/2 tsp salt

Process parsnip and garlic in food processor until rice-like consistency. Add pine nuts and salt and process some more.

Toppings

Red or yellow peppers, julienned Carrots, julienned Cucumber, julienned Thinly sliced avocado A few sunflower or radish sprouts

Assembly

Place 1 or 2 tablespoons of ‘rice’ mixture on the nori sheet and spread evenly across the bottom third of the sheet leaving 1 inch of space exposed at the bottom. On top of the rice, spread a little Ginger Sunflower Pate, roughly the size of a cigar. Top with red bell pepper, carrot, cucumber and avocado slices. Finish off with a few radish or sunflower sprouts. Fold the bottom of the sheet up and over the filling, and roll the nori tightly using a bamboo mat or your fingers. Wet the top part of the nori sheet with a little water so as to seal the sushi.

If you are cutting…Let the roll sit for about 5 minutes before cutting. Using a sharp knife, cut the nori roll into 5 or 6 equal parts. Use a gentle see-saw motion to make it a perfect smooth cut. Arrange on a plate. If desired, serve with Nama Shoyu, tamari or this dipping sauce in a small bowl.