Maine Coast Sea Vegetables

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Nori Rolls w/Sunflower Filling

Contributed by Brenda Cobb


3 cups sunflower seeds (soaked overnight in filtered water and drained and rinsed)
1 cup lemon juice
½ cup chopped scallions
¼ – ½ cup raw tahini
3 Tbsp Nama Shoyu Raw Soy Sauce
½ cup red onion, diced
4 Tbsp chopped parsley
2 cloves garlic, finely minced
Pinch cayenne pepper

Baby greens (mixed lettuces)
3 pieces slivered red pepper
3 pieces slivered carrot
Buckwheat lettuce sprouts
Sunflower sprouts
Cucumber slivers
3 pieces slivered celery
3 pieces of avocado

Sushi Nori sheets (Use the sun–dried "raw" and not the toasted sheets)


1. In food processor, combine sunflower seeds, lemon juice, scallions, tahini, Nama Shoyu, onion, parsley, garlic and cayenne pepper. Process until smooth.

2. First put a layer of the baby greens on the nori wrapper.

3. Then put 3 to 4 Tbsp of the sunflower filling on top.

4. Cover the top of the mixture with the thin slivers of the rest of the vegetables.

5. Carefully roll up the nori wrapper, then slice into bite size pieces.

The reason you want to put the lettuce on the nori wrapper first and then top the sunflower seed mixture with the slivered vegetables is so the seed mixture does not touch the nori wrapper. This will keep the nori rolls from becoming soggy.

Assemble rolls as close to serving time as possible as they tend to get soggy after sitting.

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