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Nori Rolls With Carrot And Ginger Pate

  3 rater(s)

We’ve been on a raw vegan sushi kick lately and this recipe contains powerful flavors. We love that it is so filling, with a lot of protein coming from the almonds. If you feel like you need a little extra flavor, add a dash more coconut aminos to get that classic soy sauce flavor.

  • Prep Time: 15m
  • Total Time: 15m


For the Sushi Rolls

  • 1 c chopped carrots
  • 1 c almonds, soaked*
  • 1 tbsp. tahini
  • 1 inch knob of ginger, peeled and minced
  • 1 garlic clove, minced
  • the juice of 1/2 lemon
  • coconut aminos, to taste
  • *Dry amount. 
  • 1 handful of chopped cilantro (optional)
  • 6 sheets of nori

Optional Filling Items

  • thinly sliced red bell pepper
  • 1/2 a cucumber, cut into matchstics
  • 1 c alfalfa sprouts
  • 1 avocado, pitted and thinly sliced


  1. Add all of the Sushi Roll ingredients, except the nori sheets, to a food processor or high-speed blender and blend until you achieve a rice-like consistency.
  2. Spoon the "rice" into a bowl and set aside while you prepare your desired filling items.
  3. If you have a sushi mat, now would be the time to bust it out! You don't have to worry if you don't have one. Place one nori sheet on a flat surface and spoon a thin, even layer of the "rice" across the entire sheet. Place the filling items in a line on the side closest to you. Roll up the sushi and cut it into your desired amount of pieces. Repeat until you run out of ingredients. Enjoy!