Place all ingredients except green onion and parsley into a food processor and process until combined and texture is like a pate. You don’t want to leave the mixture too chunky because you are going to spread it onto nori sheets.
Place pate into a bowl, add green onion and parsley and stir carefully until combined.
Spicy Mustard Dip:
Place all ingredients into a small bowl and whisk until combined.
Nori Rolls:
Place nori sheet onto a bamboo mat, spread sunflower seed pate, and add all the veggies. You can add a lot to make a big wrap (like my picture above), or add less to make sushi rolls.
Using the bamboo mat, carefully roll the nori roll and cut into however many servings you wish.
Don’t forget to dip them in the spicy mustard, sooo good!
Notes
Refrigerate for up to 3 days. Use the extra as a dip, or on salad!