Atarashi Maki Rolls
For sesame spread:
2 cups sunflower seeds
1 large garlic clove
1 Tbsp chopped ginger
1/2 cup sesame seeds
3 Tbsp raw tahini
3 Tbsp white miso
2 Tbsp nama shoyu
1/4 cup lemon juice
3 Tbsp nutritional yeast
1/4 cup poppy seeds
12 snow peas or snap peas
2 green onions, optional
several leaves of green leaf lettuce
ume ponzu dipping sauce (check my other recipes).
To make the sesame spread:
Soak sunflower seeds in 3 cups fresh water for 2-6 hours.
Drain and rinse.
Spread the rinsed seeds on a dry towel and blot dry or allow to air dry for a bit to maintain a nice thick consistency for the spread.
In a food processor, finely chop the garlic and add the ginger.
Add the sunflower seeds and sesame seeds and grind until as smooth as possible.
Add tahini, miso, nama shoyu, and lemon juice and grind into a smooth paste.
Add nutritional yeast and poppy seeds and grind until well mixed.
To prepare the vegetables:
Peel the cucumber and cut in half lengthwise.
Scoop out the seeds.
Cut in half and slice into thin pieces.
Snap off the ends of the snow peas or snap peas.
Slice the peas lengthwise into thin strips.
Cut off the bottoms and a few inches of the tops of the green onions.
Slice the green onions lengthwise into thin strips.
To roll the sushi:
Smear 3-4 Tbsp of the spread evenly across the bottom third of the nori sheet.
Next, lay a portion of the prepared vegetables across.
Fold and tuck and roll!!!
Serve with ume ponzu dipping sauce