Sushi
This was very fun to make and very very tasty! The dark green taste of the nori goes perfectly with the tastes of nama shoyu and rice vinegar.
It did take some time to prepare but was fun and was totally worth it!
RICE
Chickpeas soaked in water for a couple of days. Placed in a food processor and processed until forming tiny rice-like pieces.
I made three flavours of rice for the sushi:
Nama shoyu, rice vinegarNama shoyu, rice vinegar, Medjool date, wasabi
Thinly sliced cucumber, avocado, tomato, spring onion
DIPPING SAUCES
Medjool date, rice vinegar, chilli
Nama shoyu, rice vinegar, Medjool date
PUTTING IT ALL TOGETHER
Wet both sides of a nori sheet and lay it out flat.
Firmly pack the chickpea rice in the middle of the sheet. Using your finger, make a small indentation in the middle of the packed chickpea rice.
Place fillings into the small indentation.
Firmly pack more chickpea rice on top of the fillings.
Take one side of the nori sheet and pull over the chickpea rice and fillings until it's quite tight.
Take the other side of the nori sheet and pull it over the chickpea rice, filling and nori bundle. Pull it so that it is tight
Carefully cut the sushi into sizes you want.
Serve on a plate with the dipping sauces.