Raw Vegetable Nori Rolls or Wraps with Sunflower Seed Butter Dipping Sauce

Make the sunflower seed butter sauce:

Whisk all the ingredients together adding enough hot water to thin to make a loose but not watery sauce for dipping.

Make the carrot “rice”:

Pulse the carrots in the bowl of a food processor until very finely chopped (about the size of rice).

Remove the chopped carrots and place in the middle of a clean kitchen towel, cheesecloth or nut bag squeezing over a large bowl to remove the liquid.

Save the juice and drink it, you just made carrot juice without a juicer! (Alternatively you can use the leftover carrot pulp from making carrot juice to make the carrot rice.)

Place the carrot “rice” in bowl and add vinegar, stir to combine.

Assemble the vegetable nori rolls:

Place a nori sheet shiny side down on a sushi mat or cutting board.

Spoon a thin layer of the carrot “rice” along a third of the sheet closest to you, pressing down firmly to smooth.

Place the spinach in the middle of the carrot “rice” all the way down the sheet.

Repeat with the avocado, radishes and sprouts.

Using the edge of the sushi mat closest to you, grasp the mat and the edge of the nori sheet rolling both over the vegetable filling. Press down on the opposite side pulling back gently towards you to create a log shape. Roll nori tightly, using the mat to help. Brush the edge of the nori sheet furthest away from you with a finger dipped in a little water to moisten and seal the edge.

Repeat this process until you have run out of filling or nori sheets.

Place the rolls seam side down and using a sharp knife, gently slice the nori rolls into desired pieces and arrange on a serving platter.

Serve the rolls immediately with the dipping sauce alongside.