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Chickpea ‘Tuna’ Salad Onigirazu [Vegan, Gluten-Free]

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This protein-packed Japanese staple is the perfect lunch option for a kid going to school or a grown-up on the go. The creamy chickpea salad is tucked in a pillow of fluffy sushi rice and then wrapped in nori. It is portable, palatable, and easy to make.

Chickpea 'Tuna' Salad Onigirazu [Vegan, Gluten-Free]

Ingredients

  • 1 15-ounce can chickpeas, rinsed and drained
  • 2-4 tablespoons vegan mayonnaise 
  • 1 teaspoon unseasoned rice vinegar or fresh lemon juice
  • 1/4 teaspoon fine grain sea salt, plus additional salt for seasoning rice
  • 2 sheets nori
  • 1 1/3 cups steamed Japanese short grain rice (often labeled calrose rice or sushi rice)
  • 2-3 green lettuce leaves, torn into large pieces

Preparation

  1. Use a potato masher to mash the chickpeas in a large bowl. Mash the chickpeas until they are broken down into various sized pieces, but not mashed into a purée.
  2. Add 2 tablespoons of the mayonnaise, the rice vinegar (or lemon juice), and the 1/4 teaspoon fine grain sea salt, then mix everything together. If you want your chickpea salad to be a bit wetter, add additional mayonnaise until it reaches your preferred consistency.
  3. Taste for seasoning and add additional salt as needed.
  4. Lay out a square of plastic wrap that is larger than the sheets of nori on a clean work surface. Put one sheet of the nori, rough side facing up, with one of the corners pointing towards you, on top of the plastic wrap.
  5. Put 1/3 cup of the steamed rice in the middle of the plastic wrap and spread it out into a square that measures approximately 4×4-inches and lightly pat it down. Shape the square so that the corners are pointing towards the sides of the nori, not the corners of the nori.
  6. Sprinkle the rice with a pinch of salt.
  7. Arrange several pieces of the torn green lettuce on top of the rice, followed by a couple tablespoons of the chickpea salad, then another layer of torn green lettuce, pressing down lightly as you add each layer.
  8. Add another 1/3 cup of the steamed rice to the top of the stack, and sprinkle the rice with another pinch of salt.
  9. Starting with the left corner of the nori, bring it up and over the rice and hold it with your finger.
  10. Take the right corner of the nori and fold it so that it overlaps slightly with the first corner. Continue folding with the bottom and top corners until the rice stack is completely wrapped in the nori.
  11. Set it aside for 5 minutes.
  12. Repeat steps 4 through 11 with the remaining ingredients.

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AUTHOR & RECIPE DETAILS


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Plant-based Japanese classics and fusion food.

Rachael Hutchings, author of the blog La Fuji Mama, has eaten her way around the world, having lived in a variety of fun food locations, including Paris, Tokyo, Yokohama, Memphis, and Los Angeles. She features recipes that are a fusion of different tastes, influenced by the variety of places she has lived and visited, and the people she has met.


 

 

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