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
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)
- carrots, sliced long
- cucumber, sliced long
- cabbage, shredded
- 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.