Recipe courtesy of Jay Halford.
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
Method
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.