For the vegan version:
1 cup soaked and drained sunflower seeds
1 tsp. dulse flakes
1 tbsp. lemon juice fresh
1 tsp. capers
1 stalk celery roughly chopped
1 tbsp. chopped onion
1/4 cup minced parsley
2 tbsp. hemp hearts optional
Sea salt and pepper to taste
For the roll:
2-4 sheets of nori cut horizontally
1 carrot shredded
1/4 cucumber sliced and then quartered
Avocado slices
Sprouts for garnish
Wasabi optional
Chili flakes optional
For the vegan tuna:
1. Soak the sunflower seeds overnight (or for at least a few hours), then drain and rinse.
2. Add all of the ingredients into a food processor and pulse until mixture comes together to your desired consistency.
For the roll:
1. Place a scoop of tuna into the bottom left corner of the nori sheet, see picture #4.
2. Add the carrot, cucumber and avocado and optional wasabi or chili flakes.
3. Top with sprouts and then roll into a cone.
4. To roll into a cone, lift the bottom left corner and fold in, then grab the top right side and fold over top, making a cone.
5. Seal the bottom over so that it doesn't spill out.