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)
¼ teaspoon garlic powder
Salt & cracked pepper (to taste)
2 tbsp rice vinegar
2 green onions (sliced)
Vegan mayo
Sriracha
Soy sauce
Directions
Step 1
Preheat your oven to 230ºC (450ºF).
Step 2
In a bowl, mash the chickpeas with a fork or potato masher.
Step 3
Add the finely chopped onion, vegan mayo, garlic powder, salt, pepper, and rice vinegar to the mashed chickpeas. Mix well.
Step 4
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.
Step 5
Spread the chickpea mixture evenly over the rice.
Step 6
Drizzle vegan mayo, Sriracha, and soy sauce separately over the chickpea layer to taste.
Step 7
Bake in the oven for 10 minutes, then switch to broil for 3 minutes to achieve a slightly crispy top.
Step 8
Garnish with sliced green onions.
Step 9
Serve with accompaniments like roasted seaweed, cucumbers, and avocado. Offer extra spicy vegan mayo on the side if desired.
