Sunflower Nori Roll Snack Recipe

Sunflower Nori Roll Snack Recipe
Heather Nicholds, C.H.N.

These little nori rolls are a really simple but tasty snack, that can be chilled or baked.

I mentioned the benefits of sea vegetables earlier this week, and I thought this was a great idea to incorporate more of them.

Sunflower Nori Roll Snack Recipe

Prep time:
Makes 10 rolls

I was inspired first by a snack I picked up at a grocery store, then remembered seeing a recipe on my friend Gena’s site for nori rolls with ginger pate.

Turned out Gena was inspired by a post by another friend Ricki, who was inspired by a restaurant in NY. So this is a joint effort…

I first tried making them with a red lentil dip as filling, which was tasty but a bit soft and it squished out the ends when I baked it.

I like the sunflower seed base of Gena’s recipe. It has a nice firm texture that goes well in the nori roll.

I added a few more spices – feel free to play with your favorite flavors. The roll I had from the grocery store was curry seasoned, which I really liked.

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  • 1 1/4 cup sunflower seeds, soaked for at least 1 hr
  • 1 small lemon, juice
  • 2 Tbsp tahini
  • 1 1/2 Tbsp tamari, soy sauce or Bragg’s liquid aminos
  • 1 tiny garlic clove, minced (optional)
  • 1 Tbsp nutritional yeast
  • 1/2 tsp ground cumin
  • 1/2 tsp ground paprika
  • 1/4 tsp ground ginger
  • 1/4 cup fresh parsley


  1. Process everything in a food processor, scraping down the sides when necessary to keep things moving. Add a couple of tablespoons of water, or more as needed, to make a smooth paste.
  2. Cut full-sized nori in half, then spread a spoonful of pate onto the nori, leaving a small strip clear at the far end.
  3. Roll up tightly, then put the rolls in the fridge to set or in the oven for 10 min at 350 or in a toaster oven on toast for a few min.

Which do you prefer – chilled or baked? Let me know below!


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