INGREDIENTS FOR 2 4-PIECE MAKI:
1 cup raw pumpkin seeds, soaked overnight (becomes 1 1/4 cups)
1 Tablespoon soy sauce or to taste
1 teaspoon maple syrup
3 – 4 drops liquid smoke
1/2 cup water
1 cup chopped tomato
3 cups spinach leaves
2 sushi nori sheets
Cover the pumpkin seeds (pepitas) in water, let them sit overnight. Drain the seeds (you can reserve the water for later blending if you want) and pour them into a blender or a food processor. I used my small Ninja food processor. The Vitamix is a bit too big for this recipe and the seeds tend to stick too much to the sides. Add soy sauce, syrup, liquid smoke drops, and 1/2 water to food processor and blend taking periodic breaks until very smooth, about 5 minutes.
Chop tomato and also chop spinach leaves into ribbons.
Spread each nori sheet with pumpkin seed paté, leaving the edges bare by about one inch on the horizontal sides. Spread the paté about 1/4 inch thick. You will have extra paté. Layer the paté with 1/2 the spinach and tomatoes per sheet and roll them like sushi. Cut into 4 slices per roll.