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Raw Vegan Sushi


  • 2 cups sunflower seeds or almonds, soaked for 2-4 hours
  • 1 bunch spring onions
  • A few leaves of iceberg lettuce
  • ¼ cup coriander
  • ½ lemon
  • 4 Tbsp. coconut aminos/soy sauce
  • 2 cloves garlic
  • 8 sheets nori, cut in half
  • 2 cucumbers cut into matchsticks
  • 1 avocado, halved and thinly sliced
  • 2 cups mixed sprouts (lentil, pea, alfalfa for example)
  • 1 mango, sliced
  • 2 carrots, spiralized
  • Optional ½ cup edible flowers asparagus


  1. In a food processor, combine the sunflower seeds with the coconut aminos/soy sauce, with 2-4 spring onions, coriander, garlic and a few splashes of water.
  2. Squeeze in the lemon and blend, adding more water as needed till you reach a pleasing texture.
  3. Because we’re not working with rice for this recipe, we need to give the nori some structure so it doesn’t fall apart when you lift it up. So place a sheet of nori on your workspace and then fit a lettuce leaf inside it.
  4. Spread some sunflower seed paste on it.
  5. Add in your choice of filling, placing it about 1 inch from the long edge of the nori. I like to use spiralized carrots, avocado, sprouts, mango and asparagus.
  6. Fold the sheet over the filling and at an angle.
  7. Tightly roll, away from you.
  8. Moisten the edge of the nori and seal.
  9. Serve with more coconut aminos if desired.


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