31/10/22
Raw Sushi With Sunflower Pate
This delicious raw sushi and sunflower pate comes from our Lakes chef, Kelly Mason.
Sushi at home may seem a little daunting, but you soon get the hang of it after a few times, and this recipe really is worth practicing for.
It’s a light yet filling lunch – and is packed with flavour!
ingredients
For the sushi:
2 large sweet potatoes
10 Nori sheets
2 carrots, julienne
Handful micro greens, per nori sheet
Juice 2 lemons
200g fresh spinach
1/2 small white or red cabbage
2 tbsp sesame oil
Salt and pepper to taste
For the sunflower pate:
1 cup sunflower seeds
Juice and zest 1 lemon
1 1/2 tsp dijon mustard
1 tbsp nutritional yeast
+ water until consistency is achieved salt and pepper to taste
You will need a sushi rolling mat.
method
-
- Blend all the pate ingredients to a smooth paste
- Add first a layer of sunflower pate, don’t take the past right to the edges.
- Then spinach, cabbage, carrot and micro greens.
- Sprinkle with lemon and sesame oil, salt and pepper then roll tightly.
- Slice and serve. You can leave the end untrimmed and when you stand that slice on its end it looks so pretty and appetising.
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If you try this recipe, please leave a like, comment or message!
