Recipe: Cucumber Chickpea Sushi Boats
Cucumber Chickpea Sushi Boats
Serves: 4
Prep Time: 15 minutes
Cook Time: 3 minutes
Ingredients
For the sushi rice:
¼ cup rice vinegar
2 tsp sugar
2 cups cooked rice
Pinch of salt
For the spicy mayo:
¼ cup mayonnaise
2 tsp sriracha, plus more to taste
For the boats:
2 cups cooked chickpeas or 1 can (19oz/540 ml) chickpeas, drained & rinsed
2 tbsp mayonnaise
3 tsp soy sauce
2 tsp rice vinegar
1 tsp sriracha, plus more to taste
½ tsp onion powder
¼ tsp garlic powder
3 scallions, finely chopped
2 large English cucumbers
Toasted white and black sesame seeds, for garnish
Instructions
In a small saucepan, combine ¼ cup rice vinegar and sugar. Cook over medium heat until sugar has dissolved, 2-3 minutes. Add cooked rice to the pot, along with a pinch of salt, stir to combine and set aside to cool.
In a small bowl, whisk together remaining sriracha and ¼ cup mayo. Set aside.
Combine chickpeas, 2 tbsp mayo, soy sauce, vinegar, sriracha, onion powder, and garlic powder in a blender or food processor. Pulse until combined but still rough in texture. Alternatively, combine ingredients in a bowl and mash together with a fork. Taste and adjust with more sriracha, if desired. Add scallions and stir once more to combine.
Trim and slice cucumbers in half lengthwise and use a spoon to scrape out the seeds to make a “boat”.
Fill each boat with rice, using wet hands to gently pack the rice into the cucumber. Top with a layer of the chickpea mixture, and drizzle cucumber boats with spicy mayo and sprinkle with sesame seeds. Slice each cucumber boat in half before serving.
Recipe and Photo credit: Erin Walker
