Ani Phyo's Nori Wraps


  • 2 garlic cloves
  • 1 tablespoons dulse flakes
  • 2 cups sunflower seeds
  • 4 tablespoons lemon juice
  • 1/2 cup water, as needed
  • Pulp from 1 lb carrots (washed, peeled & juiced) (about 5 large carrots)
  • 1/2 bunch parsley, finely chopped
  • 1/4 cup yellow onion, finely chopped
  • 1/8 teaspoon black pepper
  • 2 stalks celery, finely chopped
  • 4 nori sheets
  • 1 cup avocado, peeled, seeded and sliced (about 1 avocado)
  • 1/2 cup julienned cucumber (about 1/2 carrot)
  • 1/2 cup julienned carrot (about 1/2 carrot)


To make pate base, process garlic and dulse in food processor to chop up garlic.  Then add sunflower seeds and process into powder.  Add lemon juice and just as much water as needed to make a thick "kream".  Add in carrot pulp, parsley, onion, pepper and celery and pulse in food processor until blended.  Be careful not to over-process into mush.

To create the wrap, lay out a nori sheet. Spread 1/2 cup of the pate on the nori, add a few strips of cucumber and carrot, and a slice or two of avocado. Roll up into the nori sheet and enjoy.


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