Raw Nori Bites with Sunflower Seed Paté and Mango Chili Sauce

Recipe courtesy of Fran Batzer. Makes 28 bites.

SUNFLOWER SEED PATÉ (Makes 2 1/2 cups)
1 1/2 cups sunflower seeds, soaked
1/2 cup carrot, chopped small
2 tablepoons olive oil
1 tablepoon lime juice
1 tablepoon maple syrup
1 tablepoon wasabi powder
1/2 cup Kimchi by Pickled Planet, chopped
2 tablespoons tamari or nama shoyu
1/4 teaspoon chili flakes
1 tablespoon nutritional yeast

MANGO CHILI SAUCE (Makes 2 cups)
2 cups mango, chopped
2 tablespoons lime juice
1 teaspoon serrano pepper, ribs and seeds removed and diced

NORI BITES (Makes 28 bites)
4 sheets of nori
1 cucumber, peeled and cut into long 1/4” wide strips
1/2 avocado, cut into thin strips
1/2 cup carrot, shredded
1/2 cup red bell pepper, sliced thin
1/2 cup purple cabbage, sliced thin
1/2 cup water


Rinse sunflower seeds and drain well. Put seeds in food processor with carrot, olive oil, lime juice, syrup, wasabi, kimchi, chili flakes, tamari, and nutritional yeast. Process with s-blade until seeds are chopped small.

Blend mango, lime juice, and serrano until smooth. Place sauce in a squeeze bottle.

Lay nori sheet on a cutting board with shiny side down and lines running from top to bottom. Spread 1/2 cup paté onto the nori leaving 2” at the top of the sheet. In the middle of the paté, lay cucumber sticks, avocado slices, carrot shreds, bell pepper strips, and purple cabbage strips. Roll up the nori as tightly as you can without tearing the sheet. Dip your fingers in the water and coat top 1” of nori sheet. Finish the roll and let sit on the sealed side for a few minutes. Cut each roll into 7 pieces. Top nori bites with Mango Chili Sauce.

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