Ingredients
-
1 cup / 140 g Sunflower Seeds
-
1½ tablespoons plus ½ teaspoon fine Sea Salt
-
4 Parsley
-
1 tablespoon freshly squeezed Lemon Juice
-
4 or 5 Nori Sheets
-
5 to 10 leaves black Kale
-
1 small Beetroot
-
2 medium Carrots
-
3 Scallions
-
1 ripe Avocado
-
Black or white Sesame Seed Oil
Directions
Steps
|
1
Done
|
Make the “rice”: Combine the sunflower seeds, 1½ tablespoons salt, and 2 cups / 450 ml of water in a small bowl, and soak for at least 4 hours, or overnight. Drain and rinse well. |
|
2
Done
|
Put the sunflower seeds in a food processor and pulse to finely chop—do not overprocess or you’ll end up with sunflower butter! Transfer the sunflower seeds to a large bowl. Do not clean the food processor. |
|
3
Done
|
Peel and roughly chop the parsley root. Put it in the food processor, along with the lemon juice and the remaining ½ teaspoon salt. Pulse to mince the root into “grains” about the size of rice. Add it to the bowl of sunflower seeds and fold to combine. Season with more salt if desired. |
|
4
Done
|
Put a sushi mat (or a piece of plastic wrap) on a clean cutting board with the slats running horizontally. Put a sheet of nori, shiny side down, on the mat, ¾ inch / 2 cm from the edge closest to you. Using damp hands, spread a thin layer of the “rice” evenly over the nori sheet, leaving a 1¼–inch- / 3 cm-wide border along the edge farthest from you. Arrange about one-fifth of the kale, beet, carrot, scallions, and avocado strips horizontally across the center of the rice, and then sprinkle with sesame seeds. |
|
5
Done
|
Use your thumbs and forefingers to pick up the edge of the mat closest to you. Use your other fingers to hold the filling while you roll the mat over to enclose it. Gently pull the mat as you go to create a firm roll. |
|
6
Done
|
Continue rolling until all the “rice” is covered with the nori and you have a neat roll. Shape your hands around the mat to gently tighten the roll. Use a wet sharp knife to cut the roll into 5 or 6 pieces. |
|
7
Done
|
Repeat the process, using up all the ingredients. Arrange the sushi on a serving platter and serve with the white miso ginger sauce. |
