Sushi Rolls

Raw, untoasted Nori Sheets

The "Rice" (nut or seed Pate) - see below for two options

Filling: any combo of thinly sliced veggies. Personal favorites are avocado, red pepper, and carrots. Cucumbers work as well.

Assembly:

Spread the pate evenly across the bottom third of the nori sheet leaving 1 inch of nori sheet exposed at the bottom. Top with veggie slices. Make sure to lay the sliced vegetables horizontally to make the rolling easier. Fold the bottom of the sheet up and over the ingredients tucking the edge under the ingredients and roll all the way up. Before you get to the end, make sure to moisten the top edge of the nori sheet with a little water and then roll shut. This will keep it from opening up. Then slice into bite sized pieces!

A couple of pate options:

Raw Sunflower Pate

3 C Sunflower Seeds

1 C fresh squeezed lemon juice

1/2 C chopped Scallions

1/4-1/2 C raw Tahini

1/4 c Liquid Aminos or 2 T Nama Shoyu or pinch of sea salt with add'l water

2-4 slices Red Onion, cut in chunks

4-6 T coarsely chopped Parsley

2-3 medium Cloves Garlic, coarsely chopped

1/2 tsp Cayenne Pepper (or more to taste)

Soak sunflower seeds 8-12 hours. Drain, allow to sprout for 3-4 hours (leave out on counter). Thoroughly rinse and drain removing as many of the thin inner husks that float to the top as possible. In a food processor, process the sunflower seeds, lemon juice, scallions, tahini, liquid aminos, onion, parsley, garlic and cayenne until the mixture is a smooth paste.

2nd Option:

2 C raw nuts or seeds (raw almonds, raw cashews, raw sunflower seeds, or a combination of 2-3 of them). Soak in water for at least 4 hours, then rinse

1 Garlic Clove

1 T Lemon Juice

1-2 T Braggs liquid aminos (a raw soy sauce, can use tamari or wheat-free soy sauce as well)

Dash Agave (optional)

Place the nuts and/or seeds into a food processor. Process until you have small crumbs. Add the rest of the ingredients and process until it forms into a smooth paste-like consistency.