3 nori sheets -i prefer raw, toasted works too
1 carrot - peel, slice into full-length thin strips
1/2 red pepper -slice into thin strips
handful of sprouts -clover, daikon, sunflower
1 avocado -slice into thin strips
1/2 - 3/4 cup sunflower seed pate
lay one nori sheet on a flat surface or a bamboo sushi mat, shiny side down. with a spatula cover with a thin spread of sunflower-seed pate (3-4 tablespoons). lay out the veg (1/3 of total prepped) an inch from the top of the nori sheet. I like to start with the sprouts and avocado, then layer w/ the rest of the vegetables one at a time making sure they go from end to end.
with a sharp knife, cut the rolled nori log into rounds (1/2 - 3/4" wide), arrange on a plate
serve
variations
*mix up the veg with whatever is available and tastes delish to you... a few of our favorites: string beans, cucumber, sweet peppers, daikon radish, lettuce, even sliced boiled egg!
We get raw (or toasted) sheets of nori, spread a thin layer of pate on the whole sheet, add a mix of veggies (string beans, carrots, sprouts, radish, cucumber, lettuce, avocado, peppers... whatever is fresh and available) across one end of the nori, then roll it up like you would sushi and cut w/ a really sharp knife. Select your favorite dip (wasabi and tamari or see the
recipe for ginger-lime dressing), dip and enjoy!