• Nori sheets – 1 per person
  • Sunflower seed pate (recipe supplied separately)
  • Avocado, sliced
  • Cucumber, sliced into sticks
  • Asparagus or carrot or red pepper
  • Rocket or spinach
  • Fresh herbs e.g basil or coriander
  • Alfalfa or other sprouted seeds
  • Ginger root, finely chopped
  • Soy sauce / nama shoyu / tamari (wheat-free) for dipping


Prepare the vegetables by slicing the sticks.
Grate or finely chop the ginger.
Place your sushi-rolling mat (if you have one – if not you can still easily roll by hand)) on a board in front of you.
Place a nori sheet on the sushi mat or board.
Spread the pate in a quarter inch layer on the first half to two thirds of the nori sheet.
Place a few sticks of each vegetable on the ‘rice’, parallel to the slats of the rolling mat.
Top with alfalfa.
Sprinkle with chopped ginger.
Add a few leaves of fresh herbs.
Now you are ready to roll! Roll the sushi using the rolling mat (or your fingers) being sure to apply even pressure so that it is firmly rolled and will hold together.
Moisten the final edge of the nori with water, then finish rolling. The moisture will make the nori sticky so you can seal the roll.
Place the sushi roll on a chopping board and slice into rounds using a sharp or serrated knife.
Serve with soy sauce / nama shoyu/ tamari (wheat-free) in a dipping bowl.

Tip: You can vary the ingredients to include your favourite vegetables or according to what you have in the fridge.