I was inspired to make these first by a snack I picked up at a grocery store, then remembered seeing a recipe on my friend Gena’s site for nori rolls with ginger pate (http://www.choosingraw.com/raw-nori-cigars-with-gingery-sunflower-seed-pate/).
Turned out Gena was inspired by a post by another friend Ricki (http://www.rickiheller.com/2010/10/its-my-birthday-have-a-cigar/), who was inspired by a restaurant in NY. So this is a joint effort…
Sunflower Nori Snack Rolls
These little nori rolls are a really simple but tasty snack, that can be chilled or baked. This is a great idea to incorporate more mineral-rich sea vegetables into your meal rotation.
Servings: 10 rolls
Ingredients
- 1/4 cup sunflower seeds
- 1 lemon, juice
- 2 Tbsp tahini
- 1 Tbsp tamari, soy sauce (use wheat-free/gluten-free if needed)
- 1 clove fresh garlic, minced (optional)
- 1 Tbsp nutritional yeast
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp ground ginger
- 1/4 cup fresh parsley
- 5 sheets nori
Instructions
- Process everything up to the nori in a food processor, scraping down the sides when necessary to keep things moving. Add a couple of tablespoons of water, or more as needed, to make a smooth paste.
- Cut full-sized nori in half, then spread a spoonful of pate onto the nori, leaving a small strip clear at the far end.
- Roll up tightly, then put the rolls in the fridge to set or in the oven for 10 min at 350 or in a toaster oven on toast for a few min.
Nutrition
Calories: 47kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 101mg | Potassium: 9mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 700IU | Vitamin C: 4.1mg | Calcium: 10mg | Iron: 0.5mg
