Teriyaki chickpea sushi

This recipe was going to be a Sushi wrap or a sushi burrito, which I made, but the nori sheets (sheets of seaweed) are hard to eat that way, so I simply cut the wraps into regular sized sushi bites. I also didn’t have any teriyaki dressing so I used a mix of fresh ginger and soy sauce.

First is to cook the rice and let it go cold. if you can’t find sushi rice choose another choose a sticky rice like the fragrant Thai rice. cook until sticky and soft, drain and while warm and steaming stir in a tablespoon of Japanese rice wine and leave to cool.

While the rice is cooking crush the chickpeas and mix with crushed 2cm cube of fresh ginger, 2 teaspoons of soy sauce and a tablespoon of vegan mayo (the mix tastes amazing) .

Chop the cucumber and pepper into slices. Now we are ready to assemble.

Lay the norisheet on a chopping board and spread with a thin layer of sticky rice. lay a line of pepper and cucumber and a line of the crushed chickpea mix. I left a border all around as it will squash out as your roll.

Now roll the Nori sheet along the long side until it’s completely rolled. check the roll is all tightly rolled and leaver with the join underneath.

Next cut up the sushi wraps into bite size chunks. I found a serrated knife better to saw through the sushi.

Print Recipe

5 from 4 votes

Teriyaki Chickpea Sushi with cucumber and pepper

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Snack

Cuisine: Japanese

Servings: 1 person

Equipment

• chopping board with sharp knife
• saucepan
• Large mixing bowl

Ingredients

• 1 cup of sushi rice (or fragrant Thai rice)
• 1 orange pepper chopped into batons
• 1 1/4 cucumber chopped into batons
• 1 tbsp sushi rice wine
• 1 tbsp vegan mayonnaise
• 2 tsp Soy sauce
• 1 3cm cube of fresh ginger
• 1 packet of Nori (sheets of seaweed)
• 210 gm tinned chickpeas

Method

• First is to cook the rice and let it go cold. if you can't find sushi rice choose another choose a sticky rice like the fragrant Thai rice. cook until sticky and soft, drain and while warm and steaming stir in a tablespoon of Japanese rice wine and leave to cool.
• While the rice is cooking crush the chickpeas and mix with crushed 2cm cube of fresh ginger, 2 teaspoons of soy sauce and a tablespoon of vegan mayo (the mix tastes amazing) .
• Chop the cucumber and pepper into slices. Now we are ready to assemble.
• Lay the norisheet on a chopping board and spread with a thin layer of sticky rice. lay a line of pepper and cucumber and a line of the crushed chickpea mix. I left a border all around as it will squash out as your roll.
• Now roll the Nori sheet along the long side until it's completely rolled. check the roll is all tightly rolled and leaver with the join underneath.
• Next cut up the sushi wraps into bite size chunks. I found a serrated knife better to saw through the sushi.

Notes

This recipe was going to be a Sushi wrap or a sushi burrito, which I made, but the nori sheets (sheets of seaweed) are hard to eat that way, so I simply cut the wraps into regular sized sushi bites. I also didn’t have any teriyaki dressing so I used a mix of fresh ginger and soy sauce.

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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