Chickpea “Tuna” & Black Rice Sushi

Sushi is one of my favourite meals. Not only does it taste divine, it is super good for you as seaweed is a great source of iodine for thyroid health. Stepping away from traditional sushi recipes, this innovative recipe uses nutritious black rice as a base and creamy chickpea “tuna” as a source of protein. I could honestly eat this everyday. It’s delicious!

Chickpea “Tuna” & Black Rice Sushi

*makes 6 rolls


For the chickpea “tuna:

  • 1 can chickpeas, drained and rinsed
  • 1 tablespoon tahini
  • 3 tablespoons lemon juice
  • 1 teaspoon wholegrain mustard

For the sushi:

  • 1 cup black rice, dry
  • 1 tablespoon rice wine vinegar
  • 6 nori sheets
  • 1 carrot, peeled and cut into matchsticks
  • 1 red capsicum, thinly sliced
  • 1 cucumber, cut into matchsticks
  • Pickled ginger, to serve
  • Coconut aminos, to serve


  1. Bring the black rice and 2 cups of water to the boil. Once boiling, reduce heat to a simmer and allow rice to cook until water is absorbed. Turn off the heat and stir through the rice wine vinegar. Place the lid on the pot and allow to sit for 5 minutes. Allow to cool before rolling.
  2. In the meantime, prepare the chickpea “tuna” by mashing the chickpeas with the back of a fork.
  3. In a small bowl, mix the tahini, lemon juice and wholegrain mustard together. Add the chickpeas and mash with the back of a fork. Stir well to combine.
  4. Fill a small bowl with warm water and a teaspoon of rice wine vinegar.
  5. Lay a bamboo sushi mat flat on the bench. Place a nori sheet shiny side down (longest side closest to you). Spread a layer of quinoa over two thirds of the nori sheet, leaving a strip at the top. Lay down a row of chickpea “tuna”, carrot, cucumber, red capsicum and pickled ginger. Pick up the edge of the bamboo mat closest to you. Bring up and over the contents of the sushi filling and roll until you almost reach the end of the nori sheet. Dip your hand in the bowl of warm water and lightly wet the end of the nori sheet before continuing to roll and seal the sushi roll. Place sushi roll on a cutting board and use a sharp, wet knife to cut the sushi roll into your desired number of pieces.
  6. Repeat until fillings have been used up.
  7. Serve with pickled ginger and coconut aminos.

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