Veggie Nori Rolls

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A lot of people think that raw nori or sushi rolls are very difficult to make. In fact, they come together quickly, especially if you make the filling in a food processor. After that, you simply spread that filling on the nori sheet, add the fresh vegetables, and roll it up. Rinse and repeat until you finish all of the rolls, and then you have and amazing entree that is not only delicious, but filling as well.

Even though there are a lot of ingredients that make up the filling, the steps are very minimal to make the recipe. The reason that there are so many ingredients is to make the filling incredibly delicious. You have a little smokiness and spice from the chili powder and cumin, and the green onion and garlic add a pleasant allium flavor. If you are allergic to nuts, this filling is for you because it calls for sunflower seeds. As a note, soak the sunflower seeds in water for about two to four hours. Drain the liquid and then add the seeds to the food processor. You’ll also need to soak the sun-dried tomatoes (not in oil) for about an hour. The reason that you soak these two ingredients is to soften them for an easier, smoother blend.

If you have a nut allergy, you don’t have to make the cashew dipping sauce. If you don’t have a nut allergy, that sauce will keep you coming back bite after bite. It complements the nori rolls in such a pleasant way. Your tastebuds won’t know what hit them!

Veggie Nori Rolls
  • Prep Time:20m
  • Total Time:20m


For the Filling

  • 1 c raw sunflower seeds (soaked in water for 4 hours)
  • 1 c sun-dried tomatoes (soaked in water for 1 hour)
  • 1/4 c water
  • 1 tbsp. tahini
  • 2 tsp. cumin
  • 1 tsp. chili powder
  • 2 tsp. ground coriander
  • 2 tbsp. olive oil
  • 1 clove garlic, minced
  • 1 serrano, seeded and chopped
  • 3 green onions, chopped
  • 1/4 c fresh cilantro
  • 1 tsp. freshly squeezed lime juice

For the Dipping Sauce

  • 1 1/2 c raw cashews (soaked in water for one hour)
  • 2 tbsp. freshly squeezed lemon juice
  • 1 1/2 tbsp. raw apple cider vinegar
  • 1 c water
  • 1/2 tsp. sea salt
  • 1 tsp. paprika
  • 1/2 tsp. cumin

For the Nori Rolls

  • 4 nori sheets
  • 1 cucumber, cut into matchsticks
  • 1/2 c alfalfa sprouts
  • 1/2 avocado, thinly sliced
  • 1/2 c shredded carrots


For the Filling

  1. Make sure to strain the sunflower seeds and sun-dried tomatoes before adding them to the food processor with the rest of the ingredients.
  2. Pulse all of the ingredients until it becomes a slightly textured consistency. You want it to retain somewhat textured and not become a complete puree. Set aside while you prepare the dipping sauce.

For the Dipping Sauce

  1. Add all of the ingredients to a high-speed blender or food processor and blend until smooth. You may need to stop blending, scrape down the sides, and continue blending to achieve a smooth consistency.
  2. Set aside and get ready to assemble the rolls.

For the Nori Rolls

  1. Lay one nori sheet on a cutting board and make sure that the cucumber, sprouts, avocado, and carrots are easily accessible.
  2. Grab a little bit of each of those veggies and lay them in a line closest to you across the nori sheet.
  3. Spoon the sunflower seed filling across the veggies and then start to roll the nori sheet. Before you complete the roll, dab your finger in water and rub the end of the nori sheet to easily seal the roll. Rinse and repeat until you have four rolls.
  4. You can slice the rolls or leave them whole. Serve with dipping sauce and enjoy.


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