Refreshing Sunday Cabbage Hand Roll

November 25, 2019

Refreshing Sunday Cabbage Hand Roll

Author: β€ŽΒ Theresa Ramirez David (Hamama Friends group member, find the original post here!)

Prep: 15 minutes
Cook: 20 minutes
2-4 servings


It’s make-your-own hand roll Sunday! We got the seasonings, ebi tempura, imitation crab meat (or a vegan version below), mango, avocado slices, baked egg, cucumber, and a mixture of refreshing cabbage and earthy clover microgreens.

Best lunch idea I’ve had so far!Β πŸ˜˜πŸƒ

Theresa Ramirez Davidβ€Ž_Refreshing Sunday Cabbage Hand Roll_HamamaRecipes_9.11.19


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.
  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.


[Recipe inspiration from Holistic Food !]

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