Raw Kimchi & Vegetable Sunflower Seed Sushi

Raw Kimchi & Vegetable Sunflower Seed Sushi
Ingredients 
For the sunflower seed rice
  • 2 cups sunflower seeds, soaked overnight (or at least 2 hours)
  • 2 tablespoons Gaga's apple cider vinegar
  • 2 tablespoons tamari or coconut aminos
  • 2 tablespoons water
For the sushi rolls
  • 4 nori sheets
  • 4 tbsp Gaga’s Power Kraut vegan kimchi
  • 1 small carrot, sliced into ribbons
  • 1 small cucumber, sliced into ribbons
  • 4 small handfuls broccoli sprouts
  • 1⁄2 avocado, sliced

Method 
Drain the sunflower seeds and place in a food processor with the apple cider vinegar, tamari/coconut aminos and water. Blend well until the mixture becomes paste-like. It is ok to still have some chunks of sunflower seeds as this will give the mixture a bit more texture. If the mixture is not blending, you may need to add a
little extra water.
Place the nori sheets onto sushi roll mats and divide the mixture evenly between the four sheets. Press the mixture down evenly on each sheet, leaving about a 2-inch gap at one end of each nori sheet.
Place a handful of broccoli sprouts, some sliced avocado, carrot ribbons, cucumber ribbons and a tablespoon of the kimchi in the center of each nori sheet.
Using the sushi roll mat, slowly roll up the sushi. If you don’t have a sushi roll mat, you can roll it up by hand.
Use a sharp knife to cut the sushi rolls into 5-6 pieces. Serve immediately with some tamari on the side.

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