How to Sushi – Riceless Tofu Chickpea Sushi

Along with the amazing Date Walnut Cake, I made my mom some delicious sushi for her birthday. I kept her out of the kitchen and documented the process of making them so that I could add it to the site. Yum yum yum.

Before I continue: I am far from being a pro at making sushi. This is actually only about my third time making it. However, if you have doubts or think you can’t make your own sushi, you CAN! 🙂 This post isn’t going to include very extensive instructions on perfecting sushi-rolling or veggie preparation – it is mainly for the actual sushi filler recipe. I will post some links that I think are helpful in terms of rolling sushi, prepping the veggies, and making the egg omelet or tamago.



The amounts of ingredients depends on how much sushi you would like to make. I used 1 Cucumber, 2 small carrots, three eggs, and about a 1/4 block of firm tofu.

How to make the Tofu Chickpea Filling:

  • 1/2 cups cooked chickpeas
  • 1/2 cup firm tofu
  • 2 tablespoons Vegan Mayo
  • 1 tbs Mustard
  • 1 tbs lemon juice
  • 1 teaspoon reduced sodium soy sauce
  • 1 celery stalk, finely chopped
  • 1/2 Cup Alfalfa Sprouts
  • 1 tbs Nutritional Yeast
  • Cayenne Pepper & Ground Pepper to your taste
  1. With a fork or potato masher, mash the chickpeas and the tofu.
  2. Add in the rest of the ingredients and mix well.
  3. Chill in fridge until you’re ready to use it.


  • Chop the carrots, cucumber and tofu into thin sticks.
  • Prepare the egg (you can either do what you would normally do in order to make an omelet, or use these instructions to prepare the eggs)
    (You can omit the egg altogether if you want this to be a vegan meal)


How to make sushi roll

    1. Lay the nori sheet onto the bamboo mat. Spread the chickpea mixture onto the nori sheet (shiny side down, so that the duller rougher side is facing you), leaving some room near the bottom (refer to video).


  • Add small pieces of the chickpea mixture to the bottom so that it helps the sushi roll stay wrapped together.





  • Wet the edges of a sharp knife and cut the sushi into small pieces. To prevent the filling from coming out, support each side of the roll with your fingers. Be careful when you are cutting. Take your time. And remember, practice makes perfect! 🙂


Serve with reduced-sodium soy sauce, wasabi and pickled ginger. Store in Tupperware in the fridge, but try to eat within 24 hours.


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