Name: Tokyo Hummus Sandwich
Yield: Makes 4 sandwiches
Ingredients: 1 spring onion (scallion), green and all, chopped; 2 nori sheets; pickled ginger; 240 g (8½ oz/1 cup) drained tinned chickpeas (garbanzos); 120 ml (4 fl oz/½ cup) light roast tahini (sesame paste); juice of 1 lemon; 1 tablespoon olive oil; 240 g (8½ oz/2 cups) precooked sushi rice; 1 teaspoon tamari; 1 handful of kale; 1 garlic clove; 30 g (1 oz/scant ¼ cup) black sesame seeds, plus extra to serve; 60 ml (2 fl oz/¼ cup) water

Preparation info

Makes
4
sandwiches

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

Believe it or not, Japan has a bit of a sandwich culture – although perhaps not quite the type you may be thinking of. When visiting Tokyo I had at least one of these rice parcels (onigirazu) a day filled with different ingredients each time. This is inspired by my friend Sara Kiyo Popowa, aka Shisodelicious.

Ingredients

240 g (8½ oz/2 cups) precooked sushi rice
1

Method

Make sure you have cooked the sushi rice according to the packet instructions, and leave it to cool. To make the hummus, blitz all the ingredients together until you get a nice smooth texture. Store in a glass jar and set aside until later.

Heat the olive oil in a frying pan (skillet) over a medium heat. Add the kale and let it wilt, adding the tamari. Give it a stir for a few minutes a