Salmon Nori Rolls with Nut "Rice" and Carrot Ginger Dipping Sauce

Ok, so Thanksgiving was amazingly fun. 25 relatives, 3 days of cooking, and 3567 lbs of butter later, I'm a fat ass again. So, this week I started a bit of a food cleanse. I'm following this crazy crackpot Dr. Junger's "Elmination Diet" which means I'm not eating wheat, dairy, sugar, coffee. Good times. Actually, I'm feeling fantastic but it takes a lot of planning to get something decent to eat. Here was today's yummy lunch!

Ingredients:

1 cup soaked sunflower seeds

1 cup walnuts, soaked in pure water for 2 hours

1/4 red onion, chopped

1 clove garlic

1 packet of nori wraps

1/2 avocado, sliced thin

1 scallion sliced lengthwise

1 6 oz wild salmon fillet - pan seared

1 large carrot, peeled and chopped

1 shallot peeled and chopped

2 T fresh grated ginger

1 T white miso

2 T rice wine vinegar

1 T sesame seed oil

1/4 cup grapeseed oil

2 T water

Procedure:

To make the nut "rice" for the nori rolls - put soaked nuts, onion, and garlic into a food processor and grind until the mixture is almost a nutty paste. Take your nori wraps and schmeer 1/4 of the nut "rice" on top. Layer on your seared salmon, sliced avocado, and sliced scallion. You can add anything you like really...finely chopped carrot, sprouts, whatevz. Roll up the nori wrap and cut into pieces. Using a sharp knife helps. On to the dipping sauce.....put the carrot, shallot, and ginger into the food processor and blend. Add the miso, vinegar, and sesame seed oil. Blend. Finally drizzle in the grapeseed oil and water. Take nori roll and dip into dressing. YUM.

PS: While the nut "rice" had a great consistency and was quite tasty, you can easily substitute brown rice which is easier to make and almost as healthy.