Atlantis Roll

By Chef: Matt Amsden
Posted:  December 31, 2013


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A delicious raw vegan nori roll by Matt Amsden of RAWvolution that will satisfy any craving for non-vegan sushi! Raw nori seaweed sheets wrap around a filling of stone ground mustard, raw pickle, and a savory mock-tuna salad complete with a creamy nut-based mayo sauce. This recipe is packed with flavor! You can choose to slice your rolls sushi-style or if you’re impatient you can eat it like a wrap- burrito style. Add avocado, julienned bell pepper, or a handful of sprouts for more variations. Enjoy!



  • 2/3 cup coconut water
  • 1/2 cup of your favorite raw nuts (macadamiacashewpine), soaked
  • 1 clove of garlic, peeled
  • 1 teaspon sea salt
  • 2 tablespoons stone-ground mustard


  • 1 cup soaked raw sunflower seeds, ground in a food processor
  • 1 1/2 stalks of celery, diced
  • 2 green onions, diced
  • 4 teaspoons of dried dill
  • 2 teaspoons dulse flakes


  • 2 sheets Nori
  • 2 tablespoons stone-ground mustard
  • 1 raw pickle, diced


1. To make the Mayo, in a high speed blender, combine all of the ingredients and blend until smooth.

2. To make the mock tuna, in a mixing bowl combine all of the ingredients with the blended Mayo. Mix well.

3. To assemble sushi rolls, lay out 1 sheet of nori on a clean, dry surface.

4. Place half of the mock tuna in a narrow layer along the length of the sheet, about 1/2inch from the edge closest to you.

5. Spoon 1 tablespoon of mustard across the mock tuna layer.

6. Layer half of the diced pickle along the top, keeping all the ingredients in a narrow line.

7. Fold the edge of the nori closest to you over the filling.

8. Gently roll the nori away from you, tightly and evenly, into a snuggly wrapped roll.

9. Seal the exposed edge of the nori with a little pure water and repeat for the second roll.

10. Cut each roll into 6 pieces with a sharp knife.

Serve immediately.