Sunny raw Nori Rolls

Sunday afternoon and it seems like it's going to snow today. The weather forcast said so - and really I can see some snowflakes. Hmm.

The perfect day for staying in the kitchen and some little cocking. As I already said, I love asian food. Now was the time for some different nor rolls. The nori with sunflower are much more creamy than prepared with rice. I served them with a light cucumber salad with an asian dressing.

----------------------------------------------------------

Blended, soaked sunflower seeds replace cooked rich in this colorful veggi "sushi". For the filling, you can substitute your favorite raw veggies, including jicama, radish, or even raw pickles!

Serves 8

Ingredients:
2 cups raw sunflower seeds
8 green onions, light and dark green parts, divided
1/4 cup cilantro leaves
1/4 cup fresh lemon juice
2 Tbs. Liquid Aminos
4 garlic cloves (4 tsp.)
6 small collard green leaves, tough stems removed
8 sheets untoasted nori
2 medium carrots, cut into thin strips
1 medium cucumber, peeled, seedes, and cut into thin strips
1 medium avocado, peeled, pitted, and thinly sliced
1 8 oz container sunflower sprouts
Raw brown sesame seeds, for garnish, optional

Preperation:
1. Soak sunflower seeds in large bowl of cold water 4 hours. Rinse and drain.
2. Transfer sunflower seeds to food processor, and add 2 green onions, cilantro, lemon juice, liquid aminos, garlic and 1/4 cup water. Purèe until creamy. Set aside.
3. Cut collard green leaves to half the size of nori sheets.
4. Lay 1 nori sheet, rough side up, on cutting board. Place collard leaf pice on nori sheet, covering half of sheet nearest you. Spread 2 Tbs. sunflower seed mixture on collard green with spatula. Stack carrot strip, cucumber strip, avocado slice, green onion and sunflower sprouts in narrow line 1 inch from long edge or nori sheet. Fold nori sheet over vegetables and roll sheet away from you as tighty as possible. Dab edge of nori sheet with water to seal and close. Repeat with remaining ingredients. Cut each roll into 6 bite-size pieces with serrated knife.

------------------------------------------------------

 



Spicy Korean Cucumber Salad

 

Serves 2 to 4

2 teaspoons rice vinegar

1-2 teaspoons gochugaru

1 teaspoon toasted sesame oil

1 teaspoon toasted sesame seeds

1/2 teaspoon salt

1/2 teaspoon sugar

1 scallion, chopped

2 Kirby cucumbers, sliced 1/8-inch thick

 

Combine all ingredients except cucumbers in a bowl. Taste and adjust seasonings, if desired.

Add cucumber slices and toss to coat (wear gloves and use your hands, or use tongs).

 

Serve room temperature or chilled.