This veggie nori wrap is a perfect fish-free, grain-free way to enjoy a sushi-like lunch on a summer day. Topped with our plant-based mock mayo for extra spice!
3 celery stalks, chopped
1 large carrot, chopped
1 lemon, juiced (about 2 Tbsp)
1/4 C red onion, chopped
1/4 C + 2 Tbsp pumpkin or sunflower seeds
1/4 C Artisana Almond Butter
2 Tbsp olive or avocado oil
1 tsp dulse or kelp powder
1/4 tsp salt
12 nori sheets
12 leaves of curly red or green romaine, rinsed and completely dried
2-3 C alfalfa or clover sprouts
2-3 avocados, thinly sliced
2 persian cucumbers, cut into matchsticks
For the Pate
For the Rolls
To Make the Almond Pate
Combine all pate ingredients in a food processor or blender and pulse until well-combined, while still keeping some texture (think coarse and smooth at the same time).
To Assemble the Nori Rolls
Place one nori sheet on a dry work surface, with the coarse side of the nori facing up and the long side closest to you.
Put one leaf of lettuce in the bottom third of the sheet. Spread about 3 Tbsp pate across the lettuce. Add a few slices of avocado and a few cucumber matchsticks. Top with 1/4 C sprouts.
Roll the nori up by taking the edge closest to you and tightly wrapping it around the filling, tucking the long edge under the filling and continuing to the end. To make the nori stick to itself, you can brush a few drops of water with your fingertips along the far edge and press as you roll the end.
Slice diagonally with a sharp knife and serve with Spicy Mock Mayo.