

Vegan chickpea gunkan sushi
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!
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 - Yuzu – 1 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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