Vegetable Nori Wraps with Sunflower Butter Dipping Sauce (Raw, Vegan, Grain-Free, Paleo)

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Ingredients

To make the sunflower seed dipping sauce:
• 1/4 Cup/60g sunflower seed butter (or use a raw sunflower seed butter for an entirely raw sauce)
• 1 Tablespoon/15ml coconut aminos
• 1 Tablespoon/15ml freshly squeezed lime juice
• 1 teaspoon/5ml sesame oil (or use untoasted to keep the recipe entirely raw)
• 1 teaspoon/5ml maple syrup
• 1/8 tsp red pepper flakes
• Hot water to thin
To make the carrot “rice”:
• 4 medium carrots, peeled, roughly chopped
• 1 teaspoon/5ml raw apple cider vinegar or raw coconut vinegar
To make the vegetable nori rolls:
• 3 to 4 Nori sheets
• 1 recipe for carrot “rice" (see above)
• 1 medium watermelon radish, julienned
• ½ a large avocado, thinly sliced (optional)
• 1 cup baby spinach leaves
• 1 cup sprouts of your choice such as sunflower or pea

Instructions

Make the sunflower seed butter sauce:
1. Whisk all the ingredients together adding enough hot water to thin to make a loose but not watery sauce for dipping.
Make the carrot “rice”:
2. Pulse the carrots in the bowl of a food processor until very finely chopped (about the size of rice).
3. Remove the chopped carrots and place in the middle of a clean kitchen towel, cheesecloth or nut bag squeezing over a large bowl to remove the liquid. Save the juice and drink it, you just made carrot juice without a juicer! (Alternatively you can use the leftover carrot pulp from making carrot juice to make the carrot rice.)
4. Place the carrot “rice” in bowl and add vinegar, stir to combine.
Assemble the vegetable nori rolls:
5. Place a nori sheet shiny side down on a sushi mat or cutting board. Spoon a thin layer of the carrot “rice” along a third of the sheet closest to you, pressing down firmly to smooth.
6. Place the spinach in the middle of the carrot “rice” all the way down the sheet. Repeat with the avocado, radishes and sprouts.
7. Using the edge of the sushi mat closest to you, grasp the mat and the edge of the nori sheet rolling both over the vegetable filling. Press down on the opposite side pulling back gently towards you to create a log shape. Roll nori tightly, using the mat to help. Brush the edge of the nori sheet furthest away from you with a finger dipped in a little water to moisten and seal the edge.
8. Repeat this process until you have run out of filling or nori sheets.
9. Place the rolls seam side down and using a sharp knife, gently slice the nori rolls into desired pieces and arrange on a serving platter . Serve the rolls immediately with the dipping sauce alongside.

Notes