Spicy Chickpea Sushi Bowl
This quick and easy Spicy Sushi Bowl is perfect for lunch or dinner! Full of all your favorite sushi roll flavors without the effort or frustration of rolling at home. Customize it with your favorite toppings and enjoy!
Ingredients
Spicy Chickpea "Tuna"
- 1 can chickpeas, drained and rinsed or 1¾ cup cooked
- ⅓ cup Spicy Mayo pick from homemade or "lazy" version below!
- 5 g roasted seaweed (snack pack) can sub 1 sheet of nori
Sushi Bowl Toppings
- 2 cups rice of choice cooked
- ½ english cucumber sliced thin
- ½ ripe avocado sliced thin
- 1-2 jalapeno or serrano pepper sliced thin
- sesame seeds
- nori sheet or roasted seaweed
- drizzle tamari, coconut aminos or soy sauce
"Homemade" Spicy Mayo
- ¼ cup raw cashews soaked overnight or boiled 10 mins
- 2 tablespoon rice wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoon tamari
- 2 tablespoon sriracha
- ½ block silken or soft tofu
"Lazy" Spicy Mayo
- ⅓ cup vegan mayo
- 2 tablespoon sriracha
- 1 tablespoon rice wine vinegar
Instructions
How to make "Homemade" Spicy Mayo
- In a bullet style blender, blend soaked cashews, rice wine vinegar, lemon juice, tamari and sriracha until very smooth.
- Scrape down sides and add in tofu. Blend until smooth and creamy.
- This will make more than required for this recipe. Store the extras in the fridge for 5-7 days and use on sandwiches, sushi, salads... whatever you like!
How to make "Lazy" Spicy Mayo (Easy Alternative)
- In small bowl mix all ingredients till fully combined.
Make Spicy Chickpea "Tuna"
- In medium bowl add drained & rinsed chickpeas, crushed roasted seaweed and spicy mayo. Lightly mash until combined, leaving some chunks.
Assemble Sushi Bowl
- Between two bowls, add rice and spicy chickpeas. Top with sliced cucumber, avocado, hot peppers, sesame seeds and nori. Drizzle with more spicy mayo, sriracha and/or tamari and enjoy!!