With all the flavours of traditional sushi, this vegetarian recipe features chickpeas, cucumbers and a spicy mayo. Serve as an appetizer or snack for any occasion!
2cups(500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
2Tbsp(30 mL) mayonnaise
1Tbsp(15 mL) reduced sodium soy sauce
2tsp(10 mL) rice vinegar
1tsp(5 mL) sriracha, plus more to taste
1/2tsp(2 mL) onion powder
1/4tsp(1 mL) garlic powder
2large English cucumbers
toasted white & black sesame seeds, for garnish
Directions
To make the sushi rice, combine rice vinegar and sugar in a small saucepan. Cook over medium heat until sugar has dissolved, about 2-3 minutes. Add cooked rice to the pot, along with a pinch of salt, stir to combine and set aside to cool.
To make the spicy mayo, whisk together mayonnaise and sriracha in a small bowl. Set aside.
Combine chickpeas, mayonnaise, soy sauce, vinegar, sriracha, onion powder, and garlic powder in a blender or food processor. Pulse until combined but still rough in texture. Alternatively, combine ingredients in a bowl and mash together with a fork. Taste and adjust with more sriracha, if desired. Add scallions and stir once more to combine.
Trim and slice cucumbers in half lengthwise and use a spoon to scrape out the seeds to make a “boat”.
Fill each boat with rice, using wet hands to gently pack the rice into the cucumber. Top with a layer of the chickpea mixture, then drizzle cucumber boats with spicy mayo and sprinkle with sesame seeds. Slice each cucumber boat in half before serving.
Notes
You can use regular rice or for stickier rice, use a short grain or sushi rice.
A 19 oz (540 mL) can of chickpeas, drained and rinsed, will yield 2 cups (500 mL) cooked chickpeas.
2cups(500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
2Tbsp(30 mL) mayonnaise
1Tbsp(15 mL) reduced sodium soy sauce
2tsp(10 mL) rice vinegar
1tsp(5 mL) sriracha, plus more to taste
1/2tsp(2 mL) onion powder
1/4tsp(1 mL) garlic powder
2large English cucumbers
toasted white & black sesame seeds, for garnish
1
To make the sushi rice, combine rice vinegar and sugar in a small saucepan. Cook over medium heat until sugar has dissolved, about 2-3 minutes. Add cooked rice to the pot, along with a pinch of salt, stir to combine and set aside to cool.
2
To make the spicy mayo, whisk together mayonnaise and sriracha in a small bowl. Set aside.
3
Combine chickpeas, mayonnaise, soy sauce, vinegar, sriracha, onion powder, and garlic powder in a blender or food processor. Pulse until combined but still rough in texture. Alternatively, combine ingredients in a bowl and mash together with a fork. Taste and adjust with more sriracha, if desired. Add scallions and stir once more to combine.
4
Trim and slice cucumbers in half lengthwise and use a spoon to scrape out the seeds to make a “boat”.
5
Fill each boat with rice, using wet hands to gently pack the rice into the cucumber. Top with a layer of the chickpea mixture, then drizzle cucumber boats with spicy mayo and sprinkle with sesame seeds. Slice each cucumber boat in half before serving.
