Nut Pate Sushi Roll

Nut Pate Sushi Roll

I believe you can wrap anything in a nori sheet and call it sushi. It’s fun & quick with endless options, so let your imagination soar. Just like you can make countless versions of sandwiches, consider the nori wrapper your hum drum bread and wrap anything in it that tickles your fancy.  Add chopsticks, a dipping sauce and you’ve got sushi.

This recipe is all plant based to change things up and it won’t put you in to a sushi coma from all the white rice. It’s fuelling, filling and fun! (Well to me anyhow)

What you need

1 c almonds, cashews or sunflower seeds (or combo of all)
2 carrots peeled, coarsely chopped
¼ c sultans (or raisins)
1 Tbsp fresh squeezed lemon juice
1-2 garlic cloves
salt or tamari to taste

Additional Toppings (Optional)

  • Get creative, go crazy and personalize your rolls (or let your kids customize their own). Add sprouts, spinach, avocado, cucumber, zucchini, shredded cabbage, bell pepper, green onion (all thinly sliced or julienned)
  • Tamari or coconut aminos for dipping (I use coconut aminos)
  • Pickled ginger for the full sushi effect (just choose the white natural stuff, not the pink chemically coloured kind)


What you do

  • Process nuts in food processor until a fine powder is achieved, set nuts aside
  • Process remaining sushi ingredients in the food processor, until chunky, then add powdered nuts and continue processing to mix well
  • Place Nori down on the bamboo mat. Spread about ¼ cup of the filling about a quarter of the way down, leaving about half an inch of space at the edge of the nori closest to you. Add any desired topping on top of sushi filling – let your creative side out!
  • Moisten your fingers with water & rub a bit of warm water on the edge farthest from you. This will help the nori roll stick together
  • Holding the closest edge of the bamboo mat, roll the entire package into a tight, neat roll, rolling away from yourself. Be careful not to make it too tight, or fillings may start to fall out
  • Once rolled, you should be able to unwrap the bamboo without the roll coming apart
  • Cover your roll with the bamboo mat and press your hands over it to further pack the roll
  • Transfer the roll onto a cutting board. Start with a moist, sharp knife and slice it first down the middle, then to quarters, then to eighths.



Sharlene Styles

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