Chickpea Tuna Sushi Bake
This Chickpea Tuna Sushi Bake offers a delicious, vegan twist on the traditional sushi bake. Featuring a hearty chickpea mixture layered over sushi rice and finished with a drizzle of vegan mayo, Sriracha, and soy sauce, it's baked to perfection for a delightful fusion of flavors.
Equipment
- Oven
- Baking Dish
- Mixing bowl
- Fork or potato masher
Ingredients
- 920 grams cooked white sushi rice one 14 oz can
- 400 grams chickpeas (garbanzo beans), drained and rinsed one 14 oz can
- 1 small onion finely chopped
- 120 ml vegan mayo about 1/2 to 2/3 of a cup
- 1/4 teaspoon garlic powder
- Salt & cracked pepper to taste
- 2 tbsp rice vinegar
- 2 green onions sliced
Instructions
- Preheat your oven to 230ºC (450ºF).
- In a bowl, mash the chickpeas with a fork or potato masher.
- Add the finely chopped onion, vegan mayo, garlic powder, salt, pepper, and rice vinegar to the mashed chickpeas. Mix well.
- Spread the cooked white sushi rice in a 9x13 inch baking dish. Optionally season the rice with a bit more rice vinegar for added flavor.
- Spread the chickpea mixture evenly over the rice.
- Drizzle vegan mayo, Sriracha, and soy sauce separately over the chickpea layer to taste.
- Bake in the oven for 10 minutes, then switch to broil for 3 minutes to achieve a slightly crispy top.
- Garnish with sliced green onions.
- Serve with accompaniments like roasted seaweed, cucumbers, and avocado. Offer extra spicy vegan mayo on the side if desired.
Notes
- Adjust the amount of Sriracha and soy sauce based on your preference for spiciness and saltiness.
The dish can be customized with additional toppings like sliced avocados, cucumber, or seaweed for added texture and flavor.
Leftovers can be stored in the refrigerator and reheated, though the dish is best enjoyed fresh.
Nutrition
Calories: 300kcal