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.

Teriyaki Chickpea Sushi
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Teriyaki Chickpea Sushi with cucumber and pepper

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Snack
Cuisine: Japanese
Keyword: Plant based
Servings: 1 person

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)

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.
Tried this recipe?Mention @thepbdad or tag #thepbdad!
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