Sushi Seaweed Snacks Recipe
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Sushi seaweed snacks are my answer to enjoying the flavors of homemade sushi without all the extra work. I fill crispy seaweed snack sheets with sticky rice, creamy chickpeas, and fresh vegetables for a fun, bite-sized snack that is ready in just 25 minutes. They are easy to customize and ideal for packed lunches, after-school snacks, and party platters.
I do enjoy avocado sushi rolls, but sometimes I just want more flavor and nutrition, which is where these sushi seaweed snacks shine. The fact that I use snack-sized seaweed sheets instead of full nori sheets means they are much easier to roll and perfect for getting kids involved in the kitchen. If you love fun, handheld meals, make sure you try this recipe, and let me know what you fill yours with.
I came up with these sushi seaweed snacks when I felt like making something a little more challenging than a vegan sushi bowl. The first time I made them, they were such a hit that my boys asked if they could make their own the next day. Their rolling techniques left a lot to be desired, but eventually they got the hang of it and even got creative, making square and triangular parcels.
👩🏽🍳 Why I Love This Recipe
Sushi seaweed snacks use simple ingredients but deliver a stunning and flavorful snack. As a health coach, I love that I can cram the seaweed full of wholesome ingredients that my kids are genuinely excited to eat, thanks to its stunning presentation. The seaweed adds savory umami flavor, sticky rice makes every bit satisfying, and the chickpeas add a good dose of plant protein as well as a creamy texture.
There is no need for sushi mats or complicated equipment here. I just use my hands, and they still turn out looking fantastic. After briefly softening the seaweed sheets and mashing up the chickpeas, I layer the remaining ingredients carefully before rolling everything into bite-sized snacks. They are so quick to assemble, especially if you enlist the help of your family.
The thing I love about this recipe is how involved my entire family gets whenever I make it. A few years ago, we were hosting a summer cookout, and I knew these sushi snacks needed to be on the table. I set all my ingredients out and started rolling, but within minutes, my kids and husband were sitting there helping. They became competitive and started seeing who could roll the most and who could get the most cylindrical shape. I left the table to make myself a cup of tea and relax, and I do not think they even noticed I was gone for a good few minutes. Ha! Get your family involved the next time you make a big batch of suhi snacks.
🥘 Ingredients
This is everything I use to create fresh and flavorful sushi seaweed snacks:
Seaweed snack sheets: I use roasted seaweed snack packs instead of full nori sheets for the perfect size.
Cooked sticky rice: Sticky white rice holds together best and helps keep each roll intact. Short-grain brown rice also works well if you prefer whole grains.
Chickpeas: I mash these up for a creamy, plant-based, protein-rich filling.
Vegan mayonnaise: I mix vegan mayo into half of the mashed chickpeas for a richer filling.
Vegetables: I use thinly sliced avocado and shredded lettuce, along with matchstick-sized pieces of carrots, celery, and cucumber for a crisp and colorful filling.
Spicy cilantro cream sauce: I blend 1 teaspoon of chopped jalapeno into 1-3 tablespoons of cashew cream sauce, along with 1 tablespoon finely chopped cilantro and a squeeze of fresh lime juice.
Crushed chips (optional): Rolling a few finished sushi snacks in crushed chips creates a fun crunch coating.
🔪 How To Make
Once I have all my fillings prepared, these sushi seaweed snacks take just minutes to throw together. Here is what I do to get perfectly filled rolls every time:
Soften seaweed: I place the seaweed snack sheets between 2 lightly damp paper towels for 5-7 minutes.
Mash chickpeas: While the sheets soften, I mash the chickpeas with a fork until mostly smooth, but leaving a little texture. Then I divide the mixture between 2 bowls.
Mix sauces: I stir the vegan mayo into one bowl of mashed chickpeas, and the spicy cilantro cream into the other.
Add fillings: Then I lay one softened seaweed sheet on a flat surface, add a small spoonful of the chickpea mixture along with some rice, avocado, carrot, celery, cucumber, and lettuce.
Roll: Starting from one edge, I gently roll the seaweed around the filling until it seals into a snug log.
Serve: I arrange the rolls on a platter and serve with extra dipping sauce if desired.
💭 Expert Tips
My #1 Secret Tip for this sushi seaweed snacks recipe is to soften the seaweed sheets just until they are flexible, not completely soft. I like my sheets to bend easily without tearing, but still have enough structure to hold the filling. If the seaweed gets too wet, it becomes difficult to roll and can fall apart.
Other Tips To Keep In Mind:
- Dry vegetables: Cucumbers and lettuce release moisture, so I blot them with a paper towel before assembling the rolls to help keep the seaweed crisp.
- Use cooled rice: Warm rice creates steam that softens the seaweed too quickly. I like using room temperature rice or chilled rice, as it is much easier to work with.
- Do not overfill: A small amount of each ingredient creates tighter rolls that stay together nicely.
- Cut vegetables thinly: I cut my veggies into matchstick pieces as they roll more neatly and make each bite easier to eat.
- Assemble just before serving: Where possible, I put the rolls together just before serving, as they are at their best while the seaweed still has a slight crispness.
📖 Variations
I love customizing these sushi seaweed snacks and tailoring them to whoever I am serving, or the occasion. These are a few of my favorite variations:
Rainbow veggie rolls: I fill each roll with avocado, shredded purple cabbage, grated carrot, cucumber, and red bell pepper for a colorful version with lots of crunch. I like serving these with a simple soy sauce or spicy vegan sriracha mayo. I make this version for parties since it is so colorful.
Teriyaki tofu rolls: I replace the chickpeas with 3/4 cup of crispy baked tofu teriyaki, which I have cut into strips, and add 1 tablespoon of sliced green onions and a sprinkle of toasted sesame seeds. My kids love this with extra gluten-free vegan teriyaki sauce for dipping.
Mediterranean snacks: I swap the spicy cilantro cream and mashed chickpeas for Greek hummus and fill the rolls with cucumber, carrot, shredded spinach, roasted red pepper, and avocado. They have a completely different flavor but are still very tasty.
🍽 Serving Suggestions
If you are planning on serving these sushi seaweed snacks as part of a spread, I highly recommend going for dishes with the same fresh, colorful, and vibrant energy. Try them with a Mexican fruit salad and some vegan summer rolls with Japanese carrot ginger salad dressing for dipping.
I made these sushi snacks, along with vegetarian wontons with maple miso dressing, at the request of one of my kids for his birthday party. I was sure most of the other kids at the party would not be too keen on seaweed, so I made sure to serve baked veggie tots and vegan gluten free chicken nuggets with mango mochi ice cream for dessert. The sushi snacks were the first platter to be emptied.
🧊 Storing And ♨️ Reheating
Refrigeration: These sushi snacks are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. The seaweed will soften, but it will still taste good.
Freezing: I do not recommend freezing these rolls as the vegetables and seaweed lose their crispness once thawed.
Reheating: There is no need to reheat these sushi snacks.
❓Recipe FAQs
Can I use regular nori sheets instead of seaweed snack packs?
Yes! When I only have nori sheets, I just cut them into smaller rectangles before filling and rolling them. You may still need to lightly dampen the edges to help them seal, since they are not pre-seasoned like seaweed snacks.
Why are my seaweed sheets tearing while I roll them?
This usually happens when the sheets have not softened for long enough, or they have dried out while I am assembling the rolls. If needed, I place the sheets back between damp paper towels for another minute or two until they are flexible.
Can I use leftover rice straight from the refrigerator?
Yes, but I recommend letting it sit at room temperature for about 15-20 minutes first. Very cold rice is firmer and does not spread as easily, making the rolls slightly harder to assemble.
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Sushi Seaweed Snacks Recipe
Sushi seaweed snacks are my answer to enjoying the flavors of homemade sushi without all the extra work. I fill crispy seaweed snack sheets with sticky rice, creamy chickpeas, and fresh vegetables for a fun, bite-sized snack that is ready in just 25 minutes. They are easy to customize and ideal for packed lunches, after-school snacks, and party platters.
Servings: 18
Calories: 46kcal
Ingredients
- 2 small packages seaweed snacks , any flavor
- 1 cup cooked rice , sticky white works best but brown can work too
- 1 cup chickpeas , about 1/2 can, divided
- 1-3 tablespoons vegan mayo , or other sauce (depending on how saucy you want it)
- 1-3 tablespoons spicy cilantro cream , or other sauce (depending on how saucy you want it)
- 1-3 extra tablespoons sauce , to coat some rolls and/or dip rolls into when eating (either one from above will do)
- 1/2 avocado , sliced into thin slices
- 1/2 carrot stick , sliced into matchstick sized pieces
- 1/2 celery stick , sliced into matchstick sized pieces
- 1/2 cucumber , sliced into matchstick sized pieces
- 1/4 cup shredded lettuce
- 1/2 cup crushed chips , optional for added crunch
Instructions
- Place seaweed snacks in between two slightly wet paper towels and allow to soften for at least 5-7 minutes. Make sure they aren’t too wet or the seaweed snacks will get too soft to work with.
- Mash the chickpeas with a fork, then divide them into two separate bowls.
- Mix in the two sauces, one in each bowl. You can use as many or few sauces as you want, just don’t forget to divide the mashed chickpeas appropriately.
- Take one seaweed snack out of the paper towel, lay onto a flat surface and add fillings of choice. Do not overfill.
- Then roll the seaweed snack around the fillings, it should easily stick together in a tight roll, just don’t overfill. Mix and match filling ingredients to create a variety of rolls.
- Crush the chips if using and on a plate or shallow bowl.
- If you want to make some of the rolls “crunchy,” take a few of the assembled rolls and using a spoon or your finger coat the outside of the roll in sauce. Then slowly roll it around in the bowl of crushed chips to coat the outside with a crunchy exterior!
Notes
- My #1 Secret Tip for this sushi seaweed snacks recipe is to soften the seaweed sheets just until they are flexible, not completely soft. I like my sheets to bend easily without tearing, but still have enough structure to hold the filling. If the seaweed gets too wet, it becomes difficult to roll and can fall apart.
- Dry vegetables: Cucumbers and lettuce release moisture, so I blot them with a paper towel before assembling the rolls to help keep the seaweed crisp.
- Use cooled rice: Warm rice creates steam that softens the seaweed too quickly. I like using room temperature rice or chilled rice, as it is much easier to work with.
- Do not overfill: A small amount of each ingredient creates tighter rolls that stay together nicely.
- Cut vegetables thinly: I cut my veggies into matchstick pieces as they roll more neatly and make each bite easier to eat.
- Assemble just before serving: Where possible, I put the rolls together just before serving, as they are at their best while the seaweed still has a slight crispness.
Nutrition
Calories: 46kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Sodium: 22mg | Potassium: 79mg | Fiber: 1g | Vitamin A: 315IU | Vitamin C: 1.2mg | Calcium: 8mg | Iron: 0.3mg
