Vegan chickpea gunkan sushi
Vegan chickpea gunkan sushi

Vegan chickpea gunkan sushi

Total time60 mins

This vegan sushi is served in special "gunkan"—nori sushi boats, topped with roasted chickpeas, sweetcorn and pomegranate for an irresistible fusion of textures and umami flavours. A fresh, aromatic treat you won’t want to miss!

Ingredients

2 portion(s)
150 g
short grain rice
210 ml
water
50 g
tinned chickpeas
10 g
tinned sweetcorn
20 g
pomegranate
1 tbsp
aonori (green seaweed) - if not available, use chopped parsley
1 
nori sheet
2 tbsp
vegan mayonnaise
Some pickled ginger as a side dish, if desired
Nutritional facts (per portion):1820 kJ / 435 kcal
4.5 gFat
13 gProtein
85 gCarbohydrates

Preparation

Step 1

150 g rice – 210 ml water – 3 tbsp Kikkoman Seasoning for Sushi Rice (125ml)50 g tinned chickpeas – 3 tbsp Kikkoman Teriyaki Marinade

Rinse the rice 3-4 times and drain in a colander, then place it with the water in a saucepan and soak for 20 minutes before cooking. Cook the rice and when it’s still hot mix it with the Kikkoman Seasoning for Sushi Rice to make sushi rice.

Rinse and drain the tinned chickpeas, then marinate them in the Kikkoman Teriyaki Marinade for 5 minutes. Roast in the oven at 170 ℃ for 15 minutes.

Step 2

10 g tinned sweetcorn – 20 g pomegranate – 1 tsp aonori (green seaweed) or parsley

Rinse and drain the sweetcorn. Mix the roasted chickpeas, pomegranate, sweetcorn and aonori (or parsley) in a bowl with a spoon.

 

Step 3

2 tsp vegan mayonnaise –  ½ tsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu1  nori sheet

Mix the vegan mayonnaise and Kikkoman Yuzu Ponzu together to make a dressing.

Cut the nori sheet into 3 cm wide strips—the size of a “gunkan boat”. Place a 2.5 cm ball of sushi rice at the edge of the nori sheet and roll it into a gunkan shape. Top with the ingredients from Step 2 and drizzle with the dressing.

Tastes great served with pickled ginger.

If you would like more detailed instructions on how to cook sushi rice, please visit our recipe page: www.kikkoman.co.uk/recipes/detail/sushi-rice

 

Recipe-ID: 1410

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150 g rice – 210 ml water – 3 tbsp Kikkoman Seasoning for Sushi Rice (125ml)50 g tinned chickpeas – 3 tbsp Kikkoman Teriyaki Marinade

Rinse the rice 3-4 times and drain in a colander, then place it with the water in a saucepan and soak for 20 minutes before cooking. Cook the rice and when it’s still hot mix it with the Kikkoman Seasoning for Sushi Rice to make sushi rice.

Rinse and drain the tinned chickpeas, then marinate them in the Kikkoman Teriyaki Marinade for 5 minutes. Roast in the oven at 170 ℃ for 15 minutes.

10 g tinned sweetcorn – 20 g pomegranate – 1 tsp aonori (green seaweed) or parsley

Rinse and drain the sweetcorn. Mix the roasted chickpeas, pomegranate, sweetcorn and aonori (or parsley) in a bowl with a spoon.

 

2 tsp vegan mayonnaise – ½ tsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu1 nori sheet

Mix the vegan mayonnaise and Kikkoman Yuzu Ponzu together to make a dressing.

Cut the nori sheet into 3 cm wide strips—the size of a “gunkan boat”. Place a 2.5 cm ball of sushi rice at the edge of the nori sheet and roll it into a gunkan shape. Top with the ingredients from Step 2 and drizzle with the dressing.

Tastes great served with pickled ginger.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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