Blended, soaked sunflower seeds replace cooked rice in this colorful veggie “sushi.” For the filling, you can substitute your favorite raw veggies, including jicama, radish, daikon, burdock, or even raw pickles!
- 2 cups hulled raw sunflower seeds
- 8 green onions, light and dark green parts, divided
- 1⁄4 cup cilantro leaves
- 1⁄4 cup fresh lemon juice
- 2 Tbs. Bragg Liquid Aminos
- 4 cloves garlic (4 tsp.)
- 6 small collard green leaves, tough stems removed
- 8 sheets untoasted nori
- 2 medium carrots, cut into thin strips
- 1 medium cucumber, peeled, seeded, and cut into thin strips
- 1 medium avocado, peeled, pitted, and thinly sliced
- 1 8-oz. container daikon sprouts or sunflower sprouts
- Raw brown sesame seeds, for garnish, optional
- Soak sunflower seeds in large bowl of cold water 4 hours. Rinse, and drain.
- Transfer sunflower seeds to food processor, and add 2 green onions, cilantro, lemon juice, liquid aminos, garlic, and 1⁄4 cup water. Purée until creamy. Set aside.
- Cut collard green leaves to half the size of nori sheets.
- Lay 1 nori sheet, rough side up, on cutting board. Place collard leaf piece on nori sheet, covering half of sheet nearest you. Spread 2 Tbs. sunflower seed mixture on collard green with spatula. Stack carrot strip, cucumber strip, avocado slice, green onion, and daikon sprouts in narrow line 1 inch from long edge of nori sheet. Fold nori sheet over vegetables, and roll sheet away from you as tightly as possible. Dab edge of nori sheet with water to seal and close. Repeat with remaining ingredients. Cut each roll into 6 bite-size pieces with serrated knife.
PER SERVING (6 PIECES): 359 CAL; 13 G PROT; 29.5 G TOTAL FAT (3 G SAT FAT); 18 G CARB; 0 MG CHOL; 249 MG SOD; 8 G FIBER; 3 G SUGARS
Categories: Vegetarian recipes