This Teriyaki Chicken Chickpea Nori is made with Asparagus and pickled carrot. I’ve even skipped the usual rice filling for a totally different take on this Japanese staple.
Have you ever wondered if any one ever made something different with Nori roll seaweed paper?
Well I have and here’s what I made. They are just like little wraps and somewhat like little Nori rolls with out rice or bread. It’s kind of a clever idea don’t you think?
I skipped the rice and went straight for the chickpeas. This is cool, give it a try.
Asparagus is the perfect filling for these little “riceless” Nori rolls.
You can make these little rolls with other vegetables like celery or cucumber but they are particularly good when asparagus is cheap and in season. The Asparagus keeps them from bending and collapsing and the pickled carrot and Teriyaki Chicken just taste so darn good with asparagus.
Take them on picnics and pop them in your lunch box. Cut them a little shorter and you have a great party food nibble.
I love them with soy sauce and pink pickled ginger too but you can eat them with lashings of Kewpie Mayo and sprinklings of toasted sesame seeds
Is there anything you cannot do with a chickpea?
Teriyaki Chicken Chickpea Nori
- 1 packet nori seaweed paper
- 400 gm chickpeas 1 can, drained
- 20 gm wasabi
- 40 gm Mayonnaise or Kewpey, 2 tablespoons
- 1 teaspoon dijon mustard
- 20 ml lime or lemon juice, 1 tablespoon
- 500 gm Chicken fillet strips, tenderloins
- 40 ml Kikoman or light soy sauce, 2 tablespoon
- 40 ml maple syrup 2 tablespoons
- 20 ml Sesame oil 1 tablespoon
- 20 ml lemon Juice 1 tablespoon
- 1 teaspoon ginger grated
- 1 clove garlic crushed
- 2 cups carrot thick grated
- 2 tablespoons fine sugar
- 1 teaspoon ginger grated
- 40 ml rice vinegar or wine vinegar, 2 Tablespoons
- 1/4 teaspoon salt
- 1 zip lock bag
- 1 bunch Asparagus
- 40 ml oil 2 tablespoons
To make the carrot.
- Mix the carrot, sugar, salt, vinegar and ginger together in the ziplock bag. Shake and mix well and set aside
To make the Teriyaki
- Put the chicken into a bowl with the soy, sesame, ginger, maple syrup, garlic and lime and a pinch of salt. Set aside
To make the chickpea paste
- Put the drained chickpeas into the processor with the mayo and wasabi. Process till very smooth by adding a little lemon or lime.
- Heat a grill or frypan till hot. Add the asparagus and sear till just coloured and starting to soften.. set aside. Next add the chicken to the grill and cook for 6-8 minutes until cooked through
- Lay a teatowel on the kitchen bench. Lay Nori seaweed paper out. Spread with a thin layer of the chickpea paste, leaving a small portion at one end without. Lay a piece of chicken and a piece of asparagus in a line at one end adding carrot before rolling up tightly into a cigar shaped parcel. ( just like making Nori rolls with rice) .
- Dampen the end of the Nori with out paste and stick the Nori together. Now you have a big cigar like roll.
- These can be sliced in half to maake shorter rolls.
- Cover with a tea towel or refrigerate till needed