CUCUMBER WRAP
This fun cucumber wrap is fresh, crunchy and filled with colorful sushi-style ingredients. It’s the perfect light and healthy snack, made with one cucumber peeled into thin ribbons and folded using the viral wrap hack: cut from the center down, then fold left, up and right.
Servings: 1
Ingredients
- 1 medium cucumber
- 1 small carrot thinly shaved
- 1 small square of nori cut from 1 sheet, about 4x4 in / 10x10 cm
- ½ cup cooked cold sushi rice (90 g cooked)
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
- 1/4 cup finely shredded red cabbage 20 g
- 2 small lettuce leaves
- 1 tablespoon chili sauce
For the chickpea “tu-nah”
- ½ cup cooked chickpeas 80 g
- 1 teaspoon soy sauce
- 1 teaspoon lemon juice
- 1 teaspoon vegan mayo
- 1 tbsp shredded nori
Instructions
- Peel the cucumber lengthwise into thin ribbons using a vegetable peeler.
- Lay the ribbons slightly overlapping to form a square.
- Shave the carrot thinly and place it in the lower left corner of the cucumber square.
- Place the nori square on top of the shaved carrot.
- Add the cooked sushi rice to the lower right corner and sprinkle with black and white sesame seeds.
- Mash the chickpeas with soy sauce, lemon juice, vegan mayo and shredded nori. Place the chickpea tu-nah in the upper left corner and drizzle a bit of chili sauce over it.
- Place the lettuce leaves and shredded red cabbage in the upper right corner.
- Make one cut from the right edge to the center of the square. Fold the right section over to the left. Fold that section up. Fold it to the right to create a compact layered wrap.
- Press gently to seal and serve immediately. Enjoy with soy sauce and/or chili sauce.