Eat More Plants: Recipes

Spicy Maki

By Adeline Jadot

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The Brine:
1 tbsp tamari
1/2 lemon, squeezed
1/8 cup dried Wakame seaweed
1/2 cup water
1/2 tsp salt

The Rice:
1 3/4 cups sushi rice
3 tbsp sushi rice vinegar seasoning
1/4 sheet nori seaweed

Spicy ‘Tuna’:
1 can (15 oz) chickpeas, drained and rinsed
4 rice cakes
1/4 cup vegan mayo
1 tsp sesame oil
1 tbsp tamari
1 tbsp Sriracha sauce
1 1/2 tbsp sweet chili sauce
1 tsp tomato paste
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup water
3 green onions, thinly sliced

Nori sheets
1/2 large cucumber, julienned


  1. In a medium-sized bowl, combine tamari, lemon juice, dried Wakame seaweed,
    water, and salt. Mix well.
  2. Rinse chickpeas thoroughly and add them to the brine mixture. Ensure the liquid
    covers the chickpeas. Cover the bowl and set aside at room temperature or in
    the fridge.
  3. Rinse sushi rice until the water runs clear. Then, cook the rice according to
    package instructions, adding a 1/4 sheet of nori on top while cooking.
  4. Break up rice cakes into small pieces and set them aside.
  5. In a small bowl, combine sesame oil, tamari, Sriracha sauce, sweet chili sauce,
    tomato paste, water, garlic powder, and onion powder. Pour the mixture over the
    broken rice cakes and toss to coat evenly. Set aside at room temperature or in
    the fridge.
  6. Once the sushi rice is cooked, transfer it to a large bowl and toss it with sushi rice
    vinegar seasoning. Allow the rice to cool to room temperature.
  7. Peel the cucumber, remove the seeds, and cut into thin strips. Set aside in the
  8. Drain the chickpeas from the brine, removing any excess Wakame seaweed.
    Crush the chickpeas using a fork or potato masher.
  9. In the same bowl as the chickpeas, add vegan mayo and sliced green onions.
    Mix until well combined. Adjust seasoning with more Sriracha if desired.
  10. To assemble the sushi rolls, place a nori sheet on a sushi rolling mat. Spread a
    thin layer of sushi rice over the nori, leaving a small border at the top edge.
  11. Arrange cucumber strips and a portion of the spicy chickpea mixture along the
    center of the rice.
  12. Carefully roll the sushi using the mat, applying gentle pressure to shape the roll.
    Seal the edge of the nori with a little water to secure the roll.
  13. Slice the sushi roll into bite-sized pieces using a sharp knife.
  14. Optionally, top the sushi rolls with Wasabi Aioli made by combining 2 tbsp of
    wasabi paste, 1 cup of vegan mayo, 2 tbsp of water, and 1 tsp of garlic powder.
  15. Serve the spicy maki rolls with soy sauce, pickled ginger, and wasabi on the side.
    Enjoy your homemade sushi!

Adeline Jadot is a multi-talented person who is known for her expertise in painting, mural art, and cooking. She is deeply passionate about integrating her art with plant-based cooking to promote planetary welfare. Adeline embarked on her vegan journey over seven years ago, which greatly influenced her culinary style, focusing on vegan and gluten-free dishes. Her creations draw inspiration from her Belgian and Jamaican heritage, as well as the diverse culinary landscape of Manhattan.

Growing up in an immigrant household, Adeline’s parents’ culinary traditions shaped her appreciation for the transformative power of food. Through her work, she advocates for the simplicity and vitality of plant-based eating, aiming to showcase the abundance and deliciousness of vegan cuisine while dispelling the myth of deprivation associated with veganism.

Adeline’s mission revolves around promoting compassion and sustainability through her plant-based meals, contributing to a healthier and more harmonious future. She shares her culinary creations and philosophy on Instagram, inspiring others to embrace a plant-based lifestyle for the betterment of both themselves and the planet.

Follow her, one plant-based meal at a time, at @highndvegan

See her paintings at:

Plantings Print Annual 2023

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Issue 28 – October 2023

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