This is by far one of my favourites! So easy to make and so hard to stop eating! Enjoy!
Sushi tastes it’s absolute best when it is made fresh and eaten fresh. So instead of making up a big batch and keeping the leftovers, make the pate for the filling…and make lots if you like, but keep it refrigerated along with your pre-cut veggie strips. This way whenever you want to have a sushi snack or meal, it will be ready to roll up in an instant and it will taste fresh and wonderful! It is perfect food for taking along as a lunch…even for the kids!
…and any other favourite you would like to add 🙂
Pate for filling:
1/2 cup of sunflower seeds
(dry measure), soaked
1 clove of garlic
¼ cup of sesame seeds
2 tablespoons of Braggs
1 celery stalk, chopped
Drain sunflower seeds and puree all pate ingredients, (except sesame seeds) together in food processor until smooth. Remove pate from food processor and mix in the sesame seeds.
Spread pate on nori sheets about ¼ thick, leaving about ½ inch at the end without any pate.
Slice avocados, carrots, peppers and green onions in long thin strips and place them along the edge closest to you.
Roll up the sushi roll and moisten edge with water to seal it. Place nori roll on this seam on a cutting board for a few minutes and then cut sushi with a very sharp knife.
Place cut sushi pieces on a platter and sprinkle with sesame seeds.
“The world is a great book; he who never stirs from home, reads only a page.”