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Seaweed Rolls

Vegan Sushi

You can experiment with the inside flavorings endlessly.


1½ tsp Miso
⅓ Cup Navitas Naturals Hemp Seeds
¼ tsp Oregano Powder
¼ tsp Onion Powder
⅛ tsp Garlic Powder
5 Navitas Naturals Nori Sheets
1 Tbsp Navitas Naturals Flax Seed Sprouted Powder
2 Tbsp Sunflower Seeds
1 Tbsp Lemon Juice
1 Tbsp nutritional Yeast
small bowl of Water


Soak the wakame flakes in ½ cup water for about 20 minutes or until soft. Drain water and squeeze dry with a paper or cloth towel to remove excess moisture.

In a food processor, combine all ingredients except for the nori sheets. Pulse ingredients until roughly combined.

With kitchen scissors, cut the nori sheets in half. Take one of the cut sheets and carefully spoon or pipe a thin line of the filling down the length of the strip - about one inch away from the (long) edge. Roll the seaweed around the filling like a mini sushi roll, wetting your fingers with water, if needed, to soften the nori and prevent it cracking. Rub the edge of the completed roll with a touch of water as well to secure its shape. Repeat with all rolls.

If desired, dehydrate for several hours to form a chewier texture. Or, simply allow to sit for 15 minutes, then cut each stick into quarters for bite-size pieces.

Yield: 4

Submitted By

Julie Morris