Low Carb Sushi

1. 1

   Mash chickpeas (I used the food processor - its much easier) in a bowl - add dijon, sessame oil, hot sauce, soya sauce, onion greens and pepper - mix very well.

2. 2

   Lay a piece of plastic wrap on the counter and place a sheet of nori paper on the end closes to you.

3. 3

   lay the salmon on the nori closest to you overlaping slightly and making sure it goes all the way to the ends.

4. 4

   spread a few tablespoons of the mash mix over the salmon trying to be as consistent in thickness as possible and going all the way to the ends.

5. 5

   lifting the plastic wrap start to roll your sushi. Try to make it as tight as possible.

6. 6

   At the end of the roll moisten the last 1/2 inch of nori with water to seal the edge.

7. 7

   Place seam side down and slice each roll into 6 even rolls.

8. 8

   Serve with wasabi, pickled ginger and soysauce.

No additional tips available.