Ingredients

• 1-2 long Cucumbers

• 125 grams Sushi Rice

• 25 ml Sushi Vinegar

• 12 grams Sugar

• 175 ml Water

• 1 Avocado sliced

• 1 cup Chickpeas cooked or canned and mashed

• 2 tbsp Vegan Mayo

• 1 tsp Rice Vinegar

• 1 tsp Soy Sauce

• Sriracha Mayo to taste

• Sesame Seeds for garnish

Instructions

Preparation:

• Wash and peel cucumbers. Slice them into long, thin strips using a vegetable peeler.

• Prepare the sushi rice by mixing it with sushi vinegar, sugar, and water. Cook as instructed, then let it cool.

• Combine the mashed chickpeas with vegan mayo, rice vinegar, and soy sauce until smooth.

• Assembly:

• Lay out plastic wrap on a flat surface.

• Arrange cucumber slices on the wrap.

• Spread a thin layer of sushi rice over the cucumber.

• Layer the chickpea mixture over the rice.

• Add avocado slices on top.

• Drizzle with Sriracha mayo and sprinkle sesame seeds.

• Rolling:

• Carefully roll the sushi using the plastic wrap to form a tight roll.

• Chill in the refrigerator for 30-45 minutes.

• Serving:

• Remove from the refrigerator, discard the plastic wrap, and slice the roll into pieces.

• Serve the sushi roll slices as a delicious and refreshing vegan dish.