Low Carb Sushi
photo by SEvans
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 cup canned chick-peas
- 1 tablespoon Dijon mustard
- 1 teaspoon sesame oil
- 1 dash hot sauce, depending on preference
- 1 tablespoon soy sauce
- 3 tablespoons chopped green onions (green only)
- 1 dash pepper
- 4 slices smoked salmon (per nori - 16 total)
- 4 sheets nori
directions
- Mash chickpeas (I used the food processor - its much easier) in a bowl - add dijon, sessame oil, hot sauce, soya sauce, onion greens and pepper - mix very well.
- Lay a piece of plastic wrap on the counter and place a sheet of nori paper on the end closes to you.
- lay the salmon on the nori closest to you overlaping slightly and making sure it goes all the way to the ends.
- spread a few tablespoons of the mash mix over the salmon trying to be as consistent in thickness as possible and going all the way to the ends.
- lifting the plastic wrap start to roll your sushi. Try to make it as tight as possible.
- At the end of the roll moisten the last 1/2 inch of nori with water to seal the edge.
- Place seam side down and slice each roll into 6 even rolls.
- Serve with wasabi, pickled ginger and soysauce.
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RECIPE SUBMITTED BY
SEvans
Calgary, Alberta
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