As the weather gets (somewhat) warmer in the UK, we've been eating a lot more raw food and experimenting with different recipes. I always feel so energised after eating raw meals, so I'm curious about the raw lifestyle and this interesting way of creating food. If you have any recommendations or resources then let us know in the comments below!
These sushi rolls are a recent favourite to make for lunch - they're so delicious, fun to make and packed full of colour and goodness! Instead of rice, we make a really tasty paste out of sunflower seeds - the texture and taste is weirdly a bit like tuna, but it works perfectly in sushi and adds a great flavour. What's great about these rolls is you can mix up the recipe depending on what veggies you have in - some great options are avocado, carrot, cucumber, pepper, sprouts, beetroot & any pickled veggies, but it's great to experiment with what you have!
Ingredients (serves 2 people)
For the sunflower seed filling:
1 cup of soaked sunflower seeds
1 tblsp apple cider vinegar
pinch of salt
1 tbsp tamari
For the sushi rolls:
2 nori sheets
thin strips of vegetables (we like avocado, pepper, carrot & cucumber)
optional: pickled vegetables
toasted sesame seeds
1. Soak the sunflower seeds for 2+ hours (overnight if possible)
2. Drain and rinse the sunflower seeds, add to food processor with the vinegar, tamari, salt and pepper. Blend well and add a little water to bring the mixture to a fairly smooth paste. (see picture for the texture)
3. Place your nori sheets onto sushi rollmats, then press half the mixture down evenly onto each sheet, leaving about a 2 inch gap at one end. (see pics)
4. Add strips of vegetables evenly along the center of the nori sheet, don't overload them or they will be difficult to roll up!
5. Using the mat slowly roll up the sushi, if you've never done this before there are some helpful videos on youtube!
6. Use a long sharp knife to cut the rolls into 5 or 6 pieces and sprinkle with toasted sesame seeds, enjoy with extra tamari and wasabi.