Nori, Hemp & Sunflower Pinwheels

15 April, 2019


Working with nori sheets is simple and fun, and the pinwheels are great to pack up for lunch on the go. And you’ll love how the fresh tangy flavour of celery and lemon juice works to curb those sweet cravings, especially if you tend to hit an energy slump in the afternoon.


  • ¼ cup filtered water
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup roughly chopped flat leaf parsley
  • 2 tbsp roughly chopped fresh dill weed
  • 1 tbsp chopped ginger root
  • ½ tsp fine sea salt
  • 2 garlic cloves
  • ½ cup NATERA™ Hemp Seeds
  • ½ cup raw sunflower seeds
  • 2 sheets of raw nori
  • Makes 16 bites


1. In a food processor fitted with a metal blade, process water, lemon juice, parsley, dill weed, ginger, salt and garlic until a smooth paste forms with no large pieces of garlic or ginger remain. Add hemp seeds and sunflower seeds and process until smooth, you will need to stop the machine 1 to 2 times and use a rubber spatula to scrape down the sides of the work bowl. Transfer to a bowl.
2. Lay the nori sheets on a flat surface, divide the mixture into 2 equal parts. Spread each half of the sunflower mixture evenly on the surface of the nori. Starting at the bottom of the sheet, roll up like a cigar from top to bottom to form a cylindrical shape. Cut each into 8 equal pieces. Serve immediately or cover and refrigerate for up to 2 days.


Substitute an equal amount of pumpkin seeds for the sunflower in this recipe.

Try using the NATERA™ Himalayan Salted Hemp Seeds for extra kick - just mind the salt in the original recipe!

To remove the skin from fresh gingerroot with the least amount of waste, use the edge of a teaspoon. With a brushing motion, scrape off the skin to reveal the yellow root.

Recipe by Chef Doug McNish

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