Recipe courtesy of Jay Halford.

Vegan Nori Sushi Rolls

Vegan Nori Sushi Rolls

Sunflower Seed Mayonnaise

  • 200g Sunflower Seeds
  • 50ml Tamari
  • 50ml Apple Cider Vinegar
  • ½ Avocado
  • Juice of half a lemon
  • Pinch of pink Salt
  • 1 teaspoon Paprika

Tomato Salsa

  • 4 Plum Tomatoes
  • ½ Onion
  • Fresh Basil
  • 75ml Tamari
  • 75ml Apple Cidre Vinegar
  • 75ml Olive Oil

Cauliflower Rice

  • 1 whole Cauliflower
  • 150g Desiccated Coconut
  • 2 TBSP Coconut Oil
  • Chopped Parsley
  • 50ml Coconut Nectar
  • Pinch Salt

1 Sliced Avocado

Mixed Bean Sprouts


Sunflower Seed Mayonnaise:

  • Soak 200g of sunflower seeds in filtered water for between 2-4 hours.
  • Rinse the seeds well with fresh water and drain off any access
  • Put in blender or food processor with 50ml Tamari, 50ml Apple cider vinegar, half a ripe avocado, pinch of pink salt, paprika and juice of half a lemon.
  • Blend until smooth, depending on your blender you may need to add a little a water to help this blend, if you do may sure you taste and alter the seasoning accordingly.

Tomato Salsa:

  • Finely Dice your plum tomatoes with your onion into a bowl (approx 5mm dice)
  • Finely chop your fresh basil into the bowl with onions and tomatoes (dried basil is also ok)
  • Pour all three liquid into the your diced mixed and mix well.
  • Leave for at least 2 hours for the mix to marinate (and up to 48 hours maximum)
  • Drain off your mix and put into a container ready for use.

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