- 60g chickpea
- 1/2 Japanese cucumber
- 1/4 Carrot, shredded
- 9g White sesame seeds
- 1tbsp Mayonnaise
- Cook the chickpea until soft. Mashed until resemble a puree.
- Fry the white sesame seeds until golden brown or roast in a pan without oil.
- Place mashed chickpea on a slice of seaweed. Add cucumber and carrots and sprinkle with sesame seeds.
- Roll them. Ready to serve.