Can I make sushi wraps gluten-free?

Yes! Nori, rice, chickpeas and fresh vegetables are naturally gluten-free. Just check your mayonnaise and other ingredient labels, and use gluten-free tamari instead of regular soy sauce for dipping. If you have coeliac disease, also check for cross-contact warnings.

How can I make sushi wraps vegan?

Simply replace the Japanese mayonnaise with a vegan mayonnaise. The chickpeas, rice, vegetables and nori sheets are already plant-based, making this an easy recipe to adapt.

How do you keep sushi wraps from falling apart?

Avoid overfilling each section and use slightly sticky sushi rice to help hold everything together. Fold each section firmly but gently, and press the finished wrap together before serving.

Can I make sushi wraps ahead of time?

You can prepare the rice, chickpea filling and vegetables ahead of time and store them separately in the refrigerator. Assemble the wraps just before serving to prevent the nori from becoming soggy. Cool cooked rice promptly and refrigerate it safely.

Can I use regular rice instead of sushi rice?

Yes! Regular cooked rice works, although short-grain sushi rice is slightly stickier and helps the wraps hold their shape better.

Easy Sushi Wraps with Chickpeas (No Fish)

Description

These easy sushi wraps are filled with creamy chickpeas, fluffy rice, and fresh, crunchy vegetables, all folded into a nori seaweed sheet. Also known as a seaweed sandwich, they're a delicious fish-free alternative to traditional sushi rolls. No rolling mat needed, and they're perfect for a quick lunch or light dinner!

Ingredients

Units Scale

2 nori seaweed sheets
1/3 cup cooked sushi rice
1/2 can chickpeas, drained, rinsed and mashed
1 1/2 tablespoons Japanese mayonnaise (or regular mayonnaise)
1 teaspoon lemon juice
Salt and black pepper, to taste
2 lettuce leaves
4 cucumber slices
2 teaspoons finely sliced capsicum (bell pepper)

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Instructions

Prepare the nori sheet. Place a nori sheet on a clean, flat surface. Using kitchen scissors, make one cut from the bottom edge to the centre of the sheet. This creates four sections for folding.
Add the lettuce. Place a few lettuce leaves in the bottom-left section of the nori sheet, keeping the filling away from the edges.
Add the vegetables. Arrange sliced cucumber and diced bell peppers (capsicum) in the top-left section.
Add the chickpea filling. Mash the chickpeas with Japanese mayonnaise and a little lemon juice, salt and pepper to taste, then spoon the mixture onto the top-right section.
Add the rice. Spread a thin, even layer of cooked sushi rice over the bottom-right section.
Fold the sushi wrap. Starting with the bottom-left section, fold it upwards over the vegetables. Continue folding to the right, then down over the rice to form a compact square wrap.
Serve and enjoy! Gently press the folded wrap together, slice it in half if desired, and serve immediately with soy sauce, wasabi or pickled ginger.

Notes

Prevent Sogginess. Using rice helps everything stick together and prevents the wrap from becoming soggy.

Prep Time: 10
Category: Lunch, Main Course

Nutrition

Serving Size: per wrap
Calories: 245 kcal
Sugar: 2 g
Fat: 13 g
Carbohydrates: 25 g
Fiber: 6 g
Protein: 8 g