Raw Sunflower Seed Pâté Nori Rolls with Spicy Mustard Dip

This recipe comes from chef Crystal Bonnet at www.rawfoodrecipes.com.

Sunflower Seeds are a great alternative to nuts since they tend to be a slightly better source of vitamin E, zinc, iron and magnesium than almonds. They are also higher than any other nut or seed products in the antioxidant phytochemical tocopherol, which helps against cardiovascular disease. Plus, they taste amazing and produce a wonderful texture for a seed pâté. Absolutely delicious used as a spread in nori wraps with all the veggie fixings. Don’t forget the spicy mustard dip! Try this recipe – you will love it!


Sunflower Pâté
  • 1 cup raw sunflower seeds
  • 1 large handful fresh dill
  • 2 celery stalks , chopped
  • ¼ red onion , chopped
  • 4 sprigs green onion , chopped
  • 2 tablespoons parsley , chopped
  • 1 tablespoon coconut nectar , or any liquid sweetener
  • Juice from 1 lemon
  • 1 teaspoon dulse flakes (optional)
  • ½ teaspoon garlic powder
  • Dash of Himalayan salt
  • Dash of pepper
Spicy Mustard Dressing
  • 1 tablespoon of your favorite mustard (I use raw soaked mustard seeds)
  • 1 tablespoon coconut nectar , or any liquid sweetener
  • 1 tablespoon apple cider vinegar
  • 1/ teaspoon paprika
  • Dash of cayenne
  • Dash of Himalayan salt
Nori Rolls
  • ¼ large cucumber , julienned
  • 1 carrot , shredded
  • 1 handful purple cabbage , chopped
  • ½ avocado , sliced
  • 4 leaves of lettuce


Sunflower Seed Pâté
  1. Place all ingredients except green onion and parsley into a food processor and process until combined and texture is like a pate. You don’t want to leave the mixture too chunky because you are going to spread it onto nori sheets.
  2. Place pate into a bowl, add green onion and parsley and stir carefully until combined.
Spicy Mustard Dip
  1. Place all ingredients into a small bowl and whisk until combined.
Nori Rolls
  1. Place nori sheet onto a bamboo mat, spread sunflower seed pate, and add all the veggies. You can add a lot to make a big wrap (like my picture above), or add less to make sushi rolls.
  2. Using the bamboo mat, carefully roll the nori roll and cut into however many servings you wish. Don’t forget to dip them in the spicy mustard, sooo good!


Refrigerate for up to 3 days. Use the extra as a dip, or on salad!


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