Spicy Sushi Bites
Spicy Sushi Bites serves: 4 servings (10 crackers and 1/2 cup [3.5 oz] spicy "tuna" per serving)
Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes
Ingredients:
- One 15-oz (425-g) can chickpeas, drained and rinsed
- 2 Tbsp tahini
- 1 Tbsp rice vinegar
- 1–3 tsp sriracha
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 cup (36 g) chopped, unpeeled cucumber
- 1/4 cup (28 g) shredded carrot
- 1/2 sheet toasted nori
- 40 sesame rice crackers
- Toasted sesame seeds (optional)
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- In a medium bowl, combine chickpeas, tahini, vinegar, 1 tsp sriracha, onion powder and salt. Roughly mash with a potato masher to break down chickpeas. Add more sriracha, to taste, depending on how spicy you'd like it.
- Add cucumber and carrot, mixing well to incorporate. Crumble nori into fine flakes before adding into the mixture. Stir to combine.
- Spoon scant tablespoons of the mixture on top of each cracker, top with a pinch of sesame seeds (if using), and enjoy immediately.
Notes:
Storage tip: Stored in an airtight container in the refrigerator, the chickpea mixture will keep for 5–7 days.
Simplify this recipe: Serve chickpea mixture as a dip alongside the crackers.
To cook chickpeas from scratch: Soak 1 cup (200 g) dried chickpeas in water overnight. Drain, place in a large saucepan, and cover with fresh water (by at least 2 inches). Bring the water to boil, then reduce the heat slightly and simmer for 30–35 minutes for firmer beans; 40–50 minutes for softer beans.
Make it soy-free: Check labels to ensure your rice crackers do not contain soy sauce or tamari.
Make it nightshade-free: Omit sriracha.
Make-ahead tip: Store chickpea mixture separately from crackers until ready to serve.
Nutrition Information Per Serving:
271 calories, 7.5 g total fat, 1 g saturated fat, 3 g polyunsaturated fat, 2.4 g monounsaturated fat, 0 mg cholesterol, 559 mg sodium, 191 mg potassium, 43.3 g total carbohydrates, 5.9 g fiber, 3.7 g sugar, 8.5 g protein, 8% calcium, 16% iron
