Vegan Chickpea Tuna Onigiri
Ingredients
- 2 cups sushi rice
- 2 tablespoons rice vinegar
- 1 can chickpeas (drained and rinsed)
- 1 tablespoon vegan mayonnaise
- 2 tablespoons soy sauce
- 2 tablespoons nori flakes
- 1 teaspoon white pepper
- 2 tablespoons nutritional yeast
- Nori sheets (for wrapping)
- Soy sauce (optional, for brushing)
- Sugar (optional, for brushing)
Preparation
Cook 2 cups of sushi rice according to package instructions, let it cool, and stir in 1 tablespoon of rice vinegar.
Mash 1 can of drained and rinsed chickpeas.
Mix the mashed chickpeas with 1 tablespoon of vegan mayonnaise, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 2 tablespoons of nori flakes, 1 teaspoon of white pepper, and 2 tablespoons of nutritional yeast to create the chickpea 'tuna' filling.
Take a handful of rice, place a portion of the chickpea mixture in the center, add more rice on top, and shape it into a triangular onigiri by squeezing.
Optionally, pan-fry the onigiri until golden brown and brush with a mixture of soy sauce and a bit of sugar.
To add the nori wrap, place a slice of nori on the bottom and fold it up to the middle of the onigiri.
