Soak 200g of sunflower seeds in filtered water for between 2-4 hours.
Rinse the seeds well with fresh water and drain off any access.
Put in blender or food processor with 50ml Tamari, 50ml Apple cider vinegar, half a ripe avocado, pinch of pink salt, paprika and juice of half a lemon.
Blend until smooth, depending on your blender you may need to add a little a water to help this blend, if you do may sure you taste and alter the seasoning accordingly.
Finely Dice your plum tomatoes with your onion into a bowl (approx 5mm dice)
Finely chop your fresh basil into the bowl with onions and tomatoes (dried basil is also ok)
Pour all three liquid into the your diced mixed and mix well.
Leave for at least 2 hours for the mix to marinate (and uo to 48 hours maximum)
Drain off your mix and put into a container ready for use.
Take the outside leaves and middle stalk out of your whole cauliflower.
Chop into small florets and put into you food processor a little bit at a time with an equal amount of desiccated coconut or coconut chips.
Pulse the mix until fine and fluffy (but not too my that is goes wet and puree like).
Keep doing this in small batches until all the cauliflower is done (if you do too much at a time it will affect to texture and risk being to wet) then put all of the rice into a mixing bowl.
Melt your coconut oil by putting your pot into some warm water.
Mix your coconut oil, nectar and salt into your rice.
Chop parsley (or herbs and spices of your choice) and also mix these in. (turmeric or paprika is really good with this rice).
Putting Your Nori Rolls Together
Place your Nori Sheets in front of you on the worktop with the cutting line vertically placed, not horizontal.
Cover about a 3rd of the sheet spread a horizontal line of the sunflower seed mayo in the middle of the Nori Sheet about 3mm thick.
Then place a flat layer of the cauliflower rice (about 4mm thick) on top of the Sunflower seed mayo.
Use about 3 tablespoons of your tomato salsa mix to then cover your rice layer, also adding to that a layer of your sliced avocado and a layer of beansprouts.
Melt a very little bit of coconut oil to stick your nori roll together with. (this will also help to keep the nori fresh and crispy if you want to keep them in the fridge for a few days.)
Working away from you start to roll the built nori roll stopping 1cm before you get to the end and apply your coconut oil brushing it onto the top of the sheet. Then continue to finish rolling.
Brush a little more coconut oil onto the outside of your roll and store in the fridge for ten minutes before eating.
Nutritional Information(per serving)
Note: “Because raw food isn’t made by cooking it, you find it’s a lot harder to get the flavour into your food, causing it to be bland. I think this is where my knowledge from training as a chef makes a huge difference and makes my recipes far more interesting; I use simple methods and ingredients, which ultimately make it easy to make. Plus, it all tastes awesome!”-Jay Halford