1 cup raw sunflower seeds, soaked for at least 6 hours
2 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon white miso paste
1 tablespoon minced ginger
1 tablespoon minced garlic
1 teaspoon rice vinegar
1 teaspoon brown rice syrup, honey, or agave
1 teaspoon toasted sesame oil
For the rolls:
2 nori sheets, cut in half widthwise
2 large collard leaves, cut in half lengthwise, stem removed*
8 long cucumber slices, about the size of a chopstick if you can cut it that small
½ beet, grated
½ avocado, sliced lengthwise
Microgreens, a few pinches for each roll
Sesame seeds, for garnish
Soy sauce or tamari, for serving
Pickled ginger, for serving
Make the sunflower-miso paste: Place the sunflower seeds, tahini, lemon juice, miso, ginger, garlic, vinegar, brown rice syrup, and sesame oil in a small food processor. Pulse the ingredients together until you get a paste consistency.
Roll the sushi: Place a ½ sheet of the nori shiny side down on a bamboo mat along the edge nearest you.
Place a ½ collard leaf on top of the nori, checking to be sure that the collard doesn’t extend beyond the nori in the back. (If it sticks out the sides it’s ok). The nori will need to stick to itself after you roll up the roll, otherwise it’ll fall apart.
Spread a little less than ¼ of the paste in the front ⅓ of the nori/collard piece (My photo above doesn’t show it well, but there is empty space behind the pile of filling).
Place the cucumber, beet, avocado, and microgreens on top of the paste, being careful not to overfill. Take a bit of water and, using your finger, dab a strip of water on the back edge of the nori (it’ll help it stick together when it’s rolled). Roll the nori over the fillings, using the bamboo mat to help. Place the roll cut side down.
With a very sharp knife, cut the roll into pieces. Wipe off knife with a damp cloth in between each cut.
Repeat steps to make the remaining 3 rolls.
Garnish rolls with sesame seeds and serve with tamari and pickled ginger.
*If you’re a beginner, start without the collard leaf. The moisture of the paste touching the nori (like rice in traditional sushi), will hold it together more easily. Getting the edge of the nori to stick with the collard leaf in there is a little tricky. If you’re rolling sushi for the first time, make extra so you have some to mess up.
Recipe by Love and Lemons at https://www.loveandlemons.com/raw-sushi-sunflower-miso-paste/