Quick Sushi Seaweed Snacks
Quick, customizable seaweed snack rolls made with rice, chickpeas, fresh vegetables, and creamy sauces—perfectly balanced, plant-based bites ready in under 30 minutes
Equipment
- 1 Sharp chef’s knife
- 2 mixing bowls
- 1 Flat Cutting Board
- 1 Set Measuring Spoons
- 1 Shallow Bowl or Plate
Ingredients
- 2 small packages seaweed snacks any flavor
- 1 cup cooked sticky rice white or brown
- 1 cup chickpeas about ½ can, divided
- 1 –3 tbsp vegan mayo or preferred sauce
- 1 –3 tbsp spicy cilantro cream or other sauce
- 1 –3 tbsp additional sauce for coating/dipping
- ½ avocado thinly sliced
- ½ carrot stick cut into matchsticks
- ½ celery stick cut into matchsticks
- ½ cucumber cut into matchsticks
- ¼ cup shredded lettuce
- ½ cup crushed chips optional, for crunch
Instructions
- Soften the Seaweed: Place the seaweed snack sheets between two slightly damp paper towels and let them rest for 5–7 minutes. This gentle steaming effect makes the seaweed flexible enough to roll without tearing. Be careful not to oversaturate the towels—too much moisture will cause the sheets to fall apart.
- Prepare the Chickpea Base: Drain and mash the chickpeas with a fork until they reach a chunky, spreadable consistency. Divide them evenly into two bowls. Stir one sauce into each bowl (such as vegan mayo in one and spicy cilantro cream in the other) so you have two flavorful filling bases ready to go.
- Slice the Vegetables: Using a sharp chef’s knife, cut the carrot, celery, and cucumber into thin matchstick pieces. Slice the avocado into delicate, even slices. Keep the vegetables neatly arranged on a plate so they’re easy to grab during assembly.
- Assemble the Rolls: Lay one softened seaweed sheet flat on a cutting board. Place a small spoonful of rice in the center, followed by a bit of chickpea mixture and a few pieces of vegetables. Avoid overfilling to ensure the roll seals neatly.
- Roll and Seal: Carefully wrap the seaweed around the fillings, pressing gently as you roll to form a tight cylinder. The natural stickiness of the softened seaweed should hold the roll together. Repeat with remaining sheets and fillings, mixing and matching ingredients for variety.
- Add Crunch (Optional): For a crispy coating, spread a light layer of sauce on the outside of a finished roll using a spoon or clean finger. Roll it gently in a shallow dish of crushed chips until fully coated. This step adds fun texture and extra flavor.
- Serve and Enjoy: Arrange the rolls on a serving plate and drizzle or serve with extra sauce for dipping. These snacks are best eaten fresh but can be stored in an airtight container in the refrigerator for a short time if prepping ahead.
Notes
- You can swap in any type of rice—white, brown, or even quinoa for a protein boost.
- Use your favorite sauces; anything creamy or tangy works well as a binder for the chickpeas.
- Don’t overfill the seaweed sheets—keeping fillings light helps them roll tightly.
- For added crunch, coat the rolls in crushed chips, panko crumbs, or sesame seeds.
- These are highly customizable—let kids help build their own rolls for a fun family activity.