If you love sushi but always thought it was too tricky to make at home, let me change your mind. This chickpea sushi recipe has become one of my go-to lunches when I want something fresh, satisfying, and fun to make. It has the same creamy, tangy flavours you’d expect from traditional sushi rolls, but there’s no raw fish, no fancy rolling mats, and definitely no need to be a sushi chef.
Instead of fish, we use a creamy chickpea mash with capers and pickles for a lovely salty bite, plus a bit of sesame oil and mustard to round out the flavour. I like to think of it as the perfect mix of familiar and new—especially if you’re someone who loves the idea of sushi but finds the process intimidating.
It’s also one of those meals that feels like a treat but takes barely any time to pull together. Whether you’re meal prepping for the week or looking for a fun lunch to share with someone, these rolls are light, full of fibre and plant protein, and totally satisfying. And because they’re made with cupboard staples, chances are you’ve already got everything you need.
Vegan, For Everyone
Choosing a vegan option like this chickpea sushi isn’t just about skipping animal products—it’s about discovering how versatile, vibrant, and flavourful plant-based food can be. Whether you’re fully vegan or just trying to eat more plants, this recipe shows that you don’t have to compromise on taste or satisfaction. With ingredients like creamy avocado, savoury chickpeas, and tangy pickles, you get all the umami you’d expect from classic sushi—no fish needed. It’s an easy, nourishing choice that’s good for your health and the planet.
Ways To Enjoy It
- Dip into soy sauce or tamari with a drizzle of sriracha
- Serve with a side of pickled ginger and wasabi
- Turn it into a deconstructed sushi bowl with extra veggies and edamame
- Pair with miso soup for a light and comforting meal
Tips
- Double up on nori sheets: I always use two nori sheets on top of each other—it makes the roll sturdier and much easier to handle, especially if you’re new to rolling sushi. One sheet often tears or comes apart too easily.
- Use sticky sushi rice: Regular rice won’t work the same here. Sushi rice is sticky by nature, which helps hold the roll together. If you can’t find sushi rice, short-grain rice with a splash of rice vinegar is your next best bet.
- Mash the chickpeas well: You want the chickpeas to be partly mashed but not completely smooth. This gives the filling a nice texture while still helping everything stick together.
- Sharp knife = clean slices: If your knife is blunt, it’ll squash the roll and ruin the shape. A quick sharpen before slicing makes a huge difference and gives you those beautiful, clean cuts.
- Let the roll rest before slicing: I sometimes pop the finished roll in the fridge for 5–10 minutes before slicing—this helps firm it up and makes it easier to cut neatly.
- Don’t overfill: Less is more when it comes to fillings. Too much, and the roll won’t close properly. Stick to a thin layer of rice, a spoonful of the chickpea mix, and a few veggie slices.
- Get creative with fillings: Carrots and avocado are great, but cucumber, red pepper, or even mango slices can be delicious in this too!
Swaps
Chickpeas: Cannellini beans or mashed tofu would also work well in the mix—just be sure to mash them finely to keep the texture right.
Capers: You can swap with finely chopped olives for a similar salty kick.
Sushi rice: Short-grain rice is the closest alternative, but it won’t be as sticky—adding a splash of rice vinegar can help.
Mayo: A vegan or light mayo works here, or swap with plain Greek yoghurt if you prefer.
Jerkins: Any pickled veg like gherkins or even kimchi can be a tasty twist.
Storage
Fridge: Best enjoyed fresh, but you can store pre-sliced rolls in an airtight container in the fridge for up to 24 hours.
Freezer: Not recommended—nori sheets go soggy and the texture of the filling changes.
More Delicious Bites
Chickpea Sushi
Ingredients
Chickpea mix
- 100 g chickpeas
- 2 jerkings
- 1 tbsp capers
- 1 tbsp mayo
- 1 tsp sesame oil
- 1/2 tsp mustard
- 2 sheet nori
- 2 slices avocado
- carrots
- 30 g sushi rice
Instructions
- Add all the chickpea mix to a bowl a mix. Squish the chickpeas with a fork.
- Start to assemble: add 2 nori sheets as a base, then: sushi rice, chickpea mix, avocado and carrots and roll.
- Slice with a sharp knife.