“Rice” Recipe:
- 1 cup raw sunflower seeds
- 1/3 cup hulled sesame seeds
- 2 tsp coconut vinegar (or other vinegar)
- 1 tsp honey
- pinch sea salt
- 2-4 Tablespoons water
Blend first 5 ingredients together in a food processor, slowly add water as needed to form a firm “rice” mixture. Try to avoid making it too wet.
Ingredients for Rolls:
- 3 Nori Sushi Papers
- 1 avocado, sliced
- 2 carrots, sliced in thin matchsticks
- 1/2 cumber peeled, seeded, thinly sliced
- Small handful sunflower sprouts
- Dried shiitake mushrooms (soaked in water + tamari or coconut aminos to reconstitute)
- Or enoki mushrooms
Lay 1 piece of seaweed paper out flat, apply a thin
layer of sunflower rice, covering 1/3 of the paper. Carefully lay down strips of assorted veggies over the sunflower rice. Roll into a “log” by starting with the side with all the ingredients on it. Wet the loose edge so it sticks down and seals the roll into a log. Let sushi log roll rest a few minutes. With a sharp nice, cut the log into individual sushi rolls.
Betty Rawker 
Delish! I love homemade sushi!! I’ve only done it a few times without rice. I tried a “nut rice” once which was mainly cashews for a raw sushi and it was delicious. I look forward to trying yours! Thanks so much for sharing your recipe at Raw Foods Thursdays! I’m going to share it at next week’s edition.
Thanks Heather!! I love to serve this sushi with a simple quick pickled ginger. Just thinly slice a chunk of peeled ginger root. Soak the thin sliced ginger in a little vinegar & honey. You can soak it overnight for more of a pickled ginger feel & texture, or make it on the fly and let it sit about 30 minutes. Hope you enjoy!! Thanks again!
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(I am scared…the first non candy recipe that I come across and it appears that pixies are living in it…)
Thank yyou for writing this