Hi friends!

If you’ve ever wanted to try making sushi at home but felt a little scared… don’t worry! I’ve got a super simple and yummy recipe for Chickpea Sushi that anyone can make with no sushi skills needed. It’s totally plant-based, full of flavor, and a great way to use up leftover veggies hanging out in your fridge.

Let’s roll!

Method

Make the Chickpea Mix:

To start, prepare the flavorful chickpea filling. In a medium mixing bowl, add your cooked chickpeas, chopped jerkins (those tiny pickles add the best tangy crunch!), capers, vegan mayo, sesame oil, and a little mustard. Using a fork, mash the chickpeas until the mixture is chunky and creamy. You don’t want it completely smooth. Some texture makes the sushi more satisfying to bite into. Once mixed, set it aside while you prepare your rolling station.

Prepare the Base:

Next, take your two nori sheets and place one directly on top of the other. This trick is super helpful! It gives your roll more strength and helps avoid any tearing or falling apart while rolling. Lay them shiny side down on a clean surface or a sushi rolling mat if you’re using one.

Add the Filling:

Now it’s time to layer! First, take your cooked sushi rice and gently spread it onto the lower half of the nori sheets. Leave about an inch at the top without rice that space helps seal the roll. Then, spoon on a line of your chickpea mixture across the center of the rice. Right on top of that, add two creamy avocado slices and a few thin strips of carrots. These layers add creaminess, crunch, and a pop of color.

Time to Roll:

With clean, slightly damp hands, begin rolling the sushi tightly from the bottom edge upward, just like rolling up a blanket. Roll slowly, tucking the filling in as you go. Press gently but firmly to keep everything compact. The empty top edge of the nori will help seal the roll shut. If it’s not sticking, you can dab a bit of water to help it close.

Slice and Serve:

Now grab your sharpest knife this is key! A dull knife will squish your roll instead of slicing it cleanly. Carefully cut the roll into 6 to 8 bite-sized pieces. Wipe your knife with a damp cloth between slices if the rice starts sticking. That way, each piece stays neat and picture-perfect.

Enjoy with Dips:

Place your slices on a serving plate and get your favorite dips ready. I love dipping these rolls into a bit of soy sauce and a touch of Sriracha for a spicy kick. You can also add wasabi or pickled ginger if you want that classic sushi feel.

Necessary Tools

Sharp knife
Mixing bowl
Fork (to mash chickpeas)
Cutting board
Small pot (to cook sushi rice)
Rolling mat (optional, but helpful)