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Nori Rolls with Ginger Sunflower Pate


Nori and sprouts are two of my most fave things. They are both super powered foods and do wonderous things for our health. Throw in some other raw veggies and perhaps a sprouted sunflower pate and these fine goodies make love together all rolled up and tangled together.

Nori is the type of seaweed used in sushi and falls under the sea veggie category. If you've been following me for awhile, you have likely read my cheerleading about sea veggies. Part of the reason I love'em is that, although they are part of the plant kingdom, sea veggies are a complete protein source (meaning they have all the essential amino acids that the body can not produce), are one of nature’s richest sources of vegetable protein (up to 38%) and rumour has it- the well sought out vitamin B12 as well. They are also high in iodine which I like 'cause it helps me with my lazy thyroid.

And now a little about nori:

  • Has a mild, nutty, salty-sweet taste.
  • Best when roasted before using (pre-toasted nori is sold as “sushi nori”)
  • Wild nori is excellent crumbled into soups, grains, salads, pasta, and popcorn.
  • Nori is 28% protein, more than sunflower seeds, lentils or wheat germ.
  • Excellent source of calcium, iron, manganese, fluoride, copper, and zinc.
  • Of the sea vegetables, nori is one of the highest in vitamins B1, B2, B3, B6, B12 as well as vitamins A, C and E.

I'll eat nori just plain as a snack or sometimes mash a little avocado on it.

Nori Rolls with Ginger Sunflower Pate

by Meghan Telpner

Prep Time: 10 minutes

Cook Time: None

Keywords: food processor appetizer dinner entree lunch dairy-free gluten-free low-sodium sugar-free vegan vegetarian sunflower seeds nori whole food

Ingredients (Serves 4-6)

For the Ginger Sunflower Pate

  • 1 cup sunflower seeds, soaked overnight
  • 1 clove garlic
  • 1 tbs lemon juice
  • 1 inch fresh ginger, grated
  • Salt or tamari, to taste

Nori Topping Options

  • Sprouts (any kind will do)
  • avocado
  • carrots, sliced long
  • cucumber, sliced long
  • cabbage, shredded
  • cilantro
  • bell pepper, sliced long
  • pickled ginger, chopped
  • Tamari for dipping (optional)


For the Pate

Blend until smooth in the food processor.

To assemble Nori Rolls

Place Nori down on the bamboo mat. Typically, the shinier side is put face down.

Layer filling in neat row, leaving about half an inch of space at the edge of the nori closest to you.

Rub a bit of warm water on the edge farthest from you. This will help the two sides of nori stick together

Holding the closest edge of the bamboo mat, roll the away from you.

Tighten the roll as you go, the same way you would a rug to minimize excess space. Be careful not to make it too tight, however, or fillings may start to fall out.

Once tightened, you should be able to unwrap the bamboo without the roll coming apart.

Cover your roll with the bamboo mat and press your hands over it to further pack the roll.

Move your full roll to a cutting board. Slice it first down the middle with a very sharp or serrated knife. From there you can cut it into sixths or eighths, whichever you prefer.

17 Responses to “Nori Rolls with Ginger Sunflower Pate”

  1. mariposagirl said…
    I SO have all the ing I need to try this!!! so making it tonight! thanks for the inspiration!
  2. [...] (count ‘em – 3!), I made sure to read up on Meghan’s short and sweet little sushi rolling tutorial and voilà! I was ready to roll (pun intended, har har [...]
  3. Girl on Raw said…
    OMGoodness. I have made raw vegan sushi before but never did it look this fabbo. I may have to just try this one out!
  4. Amy said…
    Here's your recipe put to work! I got a little nervous at first when my blender didn't want to pulverize the sunflower seeds, but it turned out delicious in the end. I love trying something I never, ever would have thought of (the pate) that comes out great. Didn't miss the rice at all.
  5. Erin said…
    This was definitely enjoyable!
  6. […] Nori Rolls with Ginger Sunflower Pate […]
  7. […] Original recipe available here. […]

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