Nut Patés and Sushi Making

In the cooler months, and in Michigan there are many, I like to prepare richer foods like patés, banana-nut puddings, and lots of dehydrated items now that I finally have a dehydrator! I absolutely love sushi so I've been experimenting with a few sushi friendly paté recipes, here are two of my favorites so far:

No Tuna Sushi meat paté
1 C almonds
1 C sunflower seeds
3/4 C sesame seeds
1/2 C celery, finely chopped
1/2 C red onion, finely chopped
1/2 C fresh parsely, chopped
2 T lemon juice
1 t Himalayan sea salt
2 t kelp or dulse flakes
* Mix all ingredients in your high speed blender, you can use 2 C almonds or sunflower seeds if you don't have both.

Veggie Paté
1 C sunflower seeds
6 carrots
1 beet
1 C spinach
2 stalks celery, finely chopped
2 T lemon juice
1 t Himalayan sea salt
1 t dill
* blend all ingredients together and viola!

I like to soak all my nuts and seeds, here is a helpful soaking chart

The end result will look something like this

Next I take my sushi papers, I use the Eden brand but they are toasted, you can find raw sushi papers at most health food stores or Co-ops. Spread your paté across the bottom 1/3 of your paper, making sure to go all the way to the sides. I also run my finger along the bottom edge to remove a little paté so that when I roll it doesn't squeeze out!

Add your veggies (thinly sliced carrot, onion, and red pepper work well), avocado and sprouts if you have them. Next, roll that bad boy up, I turn the sheet upside down, fold *almost* in half, leaving a little exposed sushi paté at the top, form a seam around the paté and veggie area and roll up from there, leaving you with something that looks like this..

Finally, cut into rolls using a sharp knife and serve with Braags/Nama Shoyu and sesame oil and ENJOY!