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Sunflower Seed Pate Nori Rolls

Sunflower Seed Pâté Nori Rolls with Spicy Mustard Dip

Servings 4


Sunflower Seed Pâté:

  • 1 cup raw sunflower seeds
  • 1 large handful fresh dill
  • 2 celery stalks , chopped
  • ¼ red onion , chopped
  • 4 sprigs green onion , chopped
  • 2 tablespoons parsley , chopped
  • 1 tablespoon coconut nectar , or any liquid sweetener
  • Juice from 1 lemon
  • 1 teaspoon dulse flakes (optional)
  • ½ teaspoon garlic powder
  • Dash of Himalayan salt
  • Dash of pepper

Spicy Mustard Dressing:

  • 1 tablespoon of your favorite mustard (I use raw soaked mustard seeds)
  • 1 tablespoon coconut nectar , or any liquid sweetener
  • 1 tablespoon apple cider vinegar
  • 1/ teaspoon paprika
  • Dash of cayenne
  • Dash of Himalayan salt

Nori Rolls:

  • ¼ large cucumber , julienned
  • 1 carrot , shredded
  • 1 handful purple cabbage , chopped
  • ½ avocado , sliced
  • 4 leaves of lettuce


Sunflower Seed Pâté:

  • Place all ingredients except green onion and parsley into a food processor and process until combined and texture is like a pate. You don’t want to leave the mixture too chunky because you are going to spread it onto nori sheets.
  • Place pate into a bowl, add green onion and parsley and stir carefully until combined.

Spicy Mustard Dip:

  • Place all ingredients into a small bowl and whisk until combined.

Nori Rolls:

  • Place nori sheet onto a bamboo mat, spread sunflower seed pate, and add all the veggies. You can add a lot to make a big wrap (like my picture above), or add less to make sushi rolls.
  • Using the bamboo mat, carefully roll the nori roll and cut into however many servings you wish.
  • Don’t forget to dip them in the spicy mustard, sooo good!


Refrigerate for up to 3 days. Use the extra as a dip, or on salad!