I find that nori rolls can’t be beat in terms of deliciousness and ease of preparation. Another great thing about them is that you can use whatever pate and veggies you have on hand. As I’m not a big fan of cauliflower-based rice, I was intrigued by Cafe Gratitude’s Raw Veggie Rice recipe, which calls for parsnip. I like to keep some basic sunflower pate in the refrigerator, so I gave the latter an Asian twist by adding a bit of garlic and horseradish.
Colorful, super quick to assemble and tasty; the perfect summer food!
1. Ginger Sunflower Pate
- 1 cup sunflower seeds, soaked overnight
- 1 garlic clove
- 1 tablespoon lemon juice
- 1-inch piece fresh ginger, grated
- 1/8 teaspoon grated horseradish
- Salt or tamari, to taste
Process until smooth in a food processor.
- 2 cups parsnip, roughly chopped
- 1 medium garlic clove
- 3 tablespoons pine nuts
- 1/2 teaspoon salt
Process parsnip and garlic in a food processor until rice-like consistency. Add pine nuts and salt and process some more.
- Red or yellow peppers, julienned
- Carrots, julienned
- Cucumber, julienned
- Thinly sliced avocado
- A few sunflower or radish sprouts
- Place 1 or 2 tablespoons of ‘Rice’ on the nori sheet and spread evenly across the first third of it, leaving 1 inch of space at the bottom edge.
- Spread some Ginger Sunflower Pate, roughly the size of a cigar, on top of the rice.
- Top with julienned red bell pepper, carrot and cucumber, avocado slices, and 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. (I like to use my fingers.)
- Wet the top part of the nori sheet with a little water so as to seal the sushi.
- 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 seesaw motion to make it a perfectly smooth cut.
- Arrange on a plate. If desired, serve with Nama Shoyu, tamari or your favorite dipping sauce.
– First, put a nice layer of alfalfa sprouts instead of ‘Rice’, covering nearly half of the nori sheet. –
– Spread on a little Ginger Sunflower Pate, roughly the size of a cigar. –
Proceed as described above.