Sunflower Sushi Rolls

Nori Paper
Organic Parsley
Thinly sliced cucumber
Thinly sliced carrots/shredded is fine as well

1 cup Sunflower Seeds

1/2 tsp Curry
1/2 tsp Cumin
1/2 tsp Paprika
1/2 tsp Black Pepper
1 tsp Worcestershire Sauce
1 Garlic Clove chopped
1/4 cup Godess Dressing (Trader Joes)

Pulse the above contents in a blender/food processor

Add a little water if needed but not much for a thick dip-like consistency.

Once blended spoon into a bowl.

Lay out a piece of Nori paper and lightly spritz with water from your hand to moisten enough for rolling.

Lay a bed of parsley on the half of the paper closest to you.

On top of the parsley lay the dip-mix across the length of the parsley

Next lay the thin slices of cucumber and carrot on top of the mix

Gently roll the Nori paper and it's contents forward, away from you and wet the end with a little water to seal it.

(some know this technique better than others)

Some Nori paper comes with groove that make it easy to cut once rolled.
Proceed to cut the roll using the lines/grooves of the Nori or up to one inch pieces and serve.

Makes about 2 rolls.

Don't want to use a blender?...you can also do this with 1 can of Tuna and some Vegenaise. (tuna salad)


Just chop onion and cucumber and add it to the tuna with Vegenaise and a touch of mustard and black pepper. 




Feel free to message me if you have questions and leave a comment below if you plan to try this or have tried it already. 



More love,
Crush Wiz






* Special thanks to my good friend Rita G for the first version of this recipe. Click to view her show Rita Goes' Green. 


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