Raw vegan Sushi Wraps are a deliciously light meal for warm summer days. They're made with nori seaweed sheets and loaded with veggies, such as cucumber, bell pepper, avocado, and carrots. Serve them for lunch or a light dinner. This easy recipe is vegan and gluten-free.

Raw Vegan Meals
As the weather heats up (and it's been hot here!), I’m ready to move away from hot food like stir-fries and pastas. I like to eat cooling raw foods in the summer months, and I’ve been craving salads and wraps. Also, I recently read Bella Mahaya Carter’s memoir Raw: My Journey from Anxiety to Joy, which has inspired me to get into the kitchen and experimenting with un-cooking again.
A few years ago, when my Vitamix and dehydrator were new, I spent an entire summer un-cooking. I made zucchini-based wraps, raw corn tortillas, sunflower seed breads, buckwheat crusted pizzas, "pastas" with nut cheese filling, and lots and lots of kale chips. Then, the cold weather hit and comfort food cravings hit. I lost interest in raw meals. I do eat raw foods in the summer, but not as much as I did back then.

Vegan Sushi Wraps
These vegan Sushi Wraps were one of my go-to lunches during my raw summer. The inspiration for them came from two different recipes from RAWvolution by Matt Amsden. There’s a delicious sunflower seed cheese in the book that I still make often, but over the years I’ve tweaked it to my liking, adding miso and nutritional yeast. I’ve added it to the book’s Asian Vegetable Nori Rolls, which I make with some of my favorite sandwich fillings.
In these wraps, collard leaves are placed on top of the nori sheets, before the vegetables are added. The collards protect the nori from the moisture of the vegetables, as it would shrivel or tear if it got too wet. If you don’t like the taste of seaweed, just skip it and go straight to the collards, as they make excellent wraps.

What You Need
- Sunflower seeds
- Garlic
- Nutritional yeast
- Lemon juice
- Tamari
- Miso
- Nori
- Collard green leaves
- Avocado
- 2 carrots shredded
- Cucumber
- Red bell pepper
See the recipe card for exact amounts.

Sunflower Seeds
This recipe will work with roasted sunflower seeds, but raw, unroasted, and unsalted work best. Raw nuts and seeds are softer and easier to blend than the roasted variety. I've also found that using the roasted type can change the taste of the recipe, giving it a slightly burnt flavor.
Make sure you soak your seeds for a few hours before you make the sunflower seed "cheese." They won't blend as well if they haven't been soaked.

How to Make Vegan Sushi Wraps
This recipe may look a little complicated, but I promise you that it's not!
- First you make the sunflower cheese by mixing all of the ingredients together in a food processor.
- Then you make the wraps by laying a sheet of nori out on a clean surface and placing a collard leaf on top of it.
- Next you place some of the cheese and some of the cut vegetables onto one side of the collard leaf.
- Finally you gently roll the nori, tucking in the edges as you go.
- Repeat with the rest of the nori sheets and filling.

Recipe Notes
I like to fill my wraps with avocado, cucumber, carrots, and red bell pepper, but this is a versatile recipe, so you can use pretty much any vegetable you prefer. Try some of your favorite sushi fillings, such as mango, beets, red cabbage, roasted shiitakes, and tempura sweet potato.
Not everyone likes the taste of seaweed, and that's okay. If you want to try these wraps without the nori, just skip it and use the collard greens as a wrap.

Serving Your Sushi Wraps
These wraps will hold up for a few hours in the fridge, so they can be made ahead of time. They’re great for a packed lunch for work, and they’re terrific on weekend picnics, too. Serve them alongside a raw kale slaw or cruciferous crunch salad.



Vegan Sushi Wraps
Ingredients
For the Sunflower Seed Cheese
- ¾ cup sunflower seeds soaked for about 4 hours, drained, and rinsed
- 1 clove garlic
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 tablespoon tamari
- 1 teaspoon miso
For the Wraps
- 4 sheets nori
- 4 large collard leaves tough stems removed (the leaves can be cut in half, if it’s easier)
- 1 avocado pitted and sliced
- 2 carrots shredded
- 1 medium-sized cucumber thinly sliced
- 1 red bell pepper seeded and thinly sliced
Instructions
Make the Cheese
- Mix all of the ingredients together in a food processor until thoroughly combined. The cheese will be a little lumpy, which is okay.
Make the Wraps
- Lay a sheet of nori out on a clean, dry surface. Place a collard leaf on top if it. Spread about 2 tablespoons of the sunflower seed cheese long one of the sides, about half an inch from the edge.
- Layer on some of the avocado, carrots, cucumber, and bell pepper.
- Take the edge with the filling and gently roll it, tucking the filling in with your fingers, if necessary. Wet the edge of the nori to seal the roll.
- Repeat with the remaining three sheets of nori.
- Serve cold or at room temperature.

Becky Striepe
Dianne, these look incredible! We have been really into making sushi lately, and I can't wait to try this!
Dianne
Thank you, Becky! I hope you enjoy them!
Cadry
Thanks for giving the option of doing collards alone! I'm not a nori fan at all, but everything else in this recipe totally speaks to me. I'm really enjoying following along on your goal to eat down your pantry. That's something I could be a lot better about doing.
Dianne
They're really good with just the collards, so I think you'll enjoy them!
Kelsey
Delicious! I added fresh ginger and cilantro to the sesame seed blend because I love herbs! Thank you!
Dianne
Wonderful! I'm so glad you enjoyed them, Kelsey!
Jessica Marie
Making them tonight and I cant wait! is 228 calories per wrap or for 4 wraps?
Dianne
I hope you enjoy them! It's 228 calories per wrap.