Teriyaki Chicken Chickpea Nori
These are rolled in just the same way as nori rolls made with rice.
- 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
- salt
Teriyaki Chicken
- 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
Pickled carrot
- 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
Assembly:
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