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