These little nori rolls are a really simple but tasty snack, that can be chilled or baked.
I mentioned the benefits of sea vegetables earlier this week, and I thought this was a great idea to incorporate more of them.
Sunflower Nori Roll Snack Recipe
Prep time:
Makes 10 rolls
I was inspired 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.
Turned out Gena was inspired by a post by another friend Ricki, who was inspired by a restaurant in NY. So this is a joint effort…
I first tried making them with a red lentil dip as filling, which was tasty but a bit soft and it squished out the ends when I baked it.
I like the sunflower seed base of Gena’s recipe. It has a nice firm texture that goes well in the nori roll.
I added a few more spices – feel free to play with your favorite flavors. The roll I had from the grocery store was curry seasoned, which I really liked.
{jumi [files/includes/youtube.php] [ns869S2hZGw]}
Ingredients
- 1 1/4 cup sunflower seeds, soaked for at least 1 hr
- 1 small lemon, juice
- 2 Tbsp tahini
- 1 1/2 Tbsp tamari, soy sauce or Bragg’s liquid aminos
- 1 tiny garlic clove, minced (optional)
- 1 Tbsp nutritional yeast
- 1/2 tsp ground cumin
- 1/2 tsp ground paprika
- 1/4 tsp ground ginger
- 1/4 cup fresh parsley
Directions
- Process everything 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.
Which do you prefer – chilled or baked? Let me know below!
