Grain-Free Nori Rolls with White Miso Sauce

Prep Notes

Special equipment: food processor sushi mat or piece of plastic film.


Makes 4-5 rolls, or 25-30 pieces of ”sushi”



4-5 sheets nori

5-10 leaves black kale

1 small beetroot

2 carrots

3 green onion

1 ripe avocado

a few leaves of kale

1 batch Parsley Root Sunflower Seed Rice (recipe below)

1 batch White Miso Sauce (recipe below)

White Root Sunflower Seed Rice. Makes enough for 4-5 rollsIngredients:

1 pound / 500g white root vegetables: parsnips, celeriac, parsley root or cauliflower will work

1 cup / 135g sunflower seeds, soaked

1⁄2 tsp. sea salt

1 Tbsp. lemon juice 

1/2-3/4 small red onion, roughly chopped (add a bit more at a time if you want a stronger flavor)

6 caper berries, roughly chopped

2 tsp. caper brine/liquid

1 Tbsp. white wine vinegar

2 tsp apple cider vinegar

1Tbsp. extra-virgin olive oil

2 Tbsp. tahini

White Miso Sauce. Makes about 1⁄2 cup,125ml

1⁄4 (60 ml) cup white miso

1⁄4 (60 ml) cup water

1⁄2 Tbsp. brown rice vinegar

2 Tbsp. cold-pressed sesame oil or olive oil

1⁄2 tsp. maple syrup, or more to taste


White Root Sunflower Seed Rice.

1. Peel root vegetables and roughly chop. Place in a food processor, pulse to mince the root into “grains". 2. Add all the other ingredients blend to smooth consistency. Season to taste.

White Miso Sauce.

Whisk all ingredients together in a small bowl or jar. Season to taste. Store leftovers in the fridge for up to one week.

To Assemble the Nori rolls: 

1. Prep all veggies to go into the rolls, and lay them out on a platter, ready to use. Peel beets and slice into thin strips. Julienne carrots and green onion. Slice avocado lengthwise into strips. Remove tough stems and ribs from the kale. 2. Place a sushi mat (or piece of plastic film) down on a clean cutting board with the slats running horizontally. Place a nori sheet, shiny-side down on the mat, 2cm from the edge closest to you. Use damp hands to spread a thin layer of the White Root Sunflower Seed Rice evenly over the nori sheet, leaving a 3cm-wide border along the edge furthest from you. Arrange the fillings across the centre of the rice, then sprinkle with sesame seeds. 3. Use your thumbs and forefingers to pick up the edge of the mat closest to you. Use your other fingers to hold the filling while rolling the mat over to enclose. Gently pull the mat as you go to create a firm roll. 4. Continue rolling until all the rice is covered with the nori and you have a neat roll. Shape your hands around the mat to gently tighten the roll. Use a wet sharp knife to cut into 5 - 6 pieces. Arrange sushi on a serving platter and serve with White Miso Sauce.


Sarah Britton