Sunny Raw Nori Rolls
Recipe from Vegetarian Times

Blended, soaked sunflower seeds replace cooked rice in these colorful veggie rolls. Collard leaves add firmness and keep the rolls from getting soggy. For the filling, you can substitute your favorite raw veggies, including jicama, radish, daikon, burdock, or even raw pickles!


Sunny Raw Nori Rolls

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Ingredients
  • 2  cups
    hulled sunflower seeds
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  • 8 
    green onions, green parts only, divided
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  • 1/4  cup
    cilantro leaves
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  • 1/4  cup
    lemon juice
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  • 2  tablespoons
    Bragg Liquid Aminos
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  • 4 
    cloves garlic (4 teaspoons)
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  • 6  small
    collard green leaves, plus more for serving
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  • 8 
    sheets raw (untoasted) nori
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  • 2 
    carrots, peeled and cut into thin strips
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  • 1 
    cucumber, peeled, seeded, and cut into thin strips
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  • 1 
    avocado, halved and thinly sliced
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  • 1 
    8-ounce container daikon sprouts or sunflower sprouts
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  •  
    Raw brown sesame seeds for garnish, optional
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Directions
1.
Place sunflower seeds in large bowl, cover with cold water, and soak 4 hours. Rinse, and drain.
2.
Transfer sunflower seeds to food processor, and add 2 green onions, cilantro, lemon juice, liquid aminos, garlic, and 1/4 cup water. Puree until creamy. Set aside.
3.
Tear spines out of collard green leaves and cut to half the size of nori sheets.
4.
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 tablespoons 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. Arrange pieces on bed of collard greens, and sprinkle with sesame seeds, if desired.

Nutrition information
Calories 359, Total Fat 29.5 g, Saturated Fat 3 g, Sodium 249 mg, Carbohydrate 18 g, Fiber 8 g, Protein 13 g, Sugars 3 g. Percent Daily Values are based on a 2,000 calorie diet
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