Low Carb Sushi

Directions

1. 1
   Mash chickpeas (I used the food processor - its much easier) in a bowl - add dijon, sessame oil, hot sauce, soya sauce, onion greens and pepper - mix very well.
2. 2
   Lay a piece of plastic wrap on the counter and place a sheet of nori paper on the end closes to you.
3. 3
   lay the salmon on the nori closest to you overlaping slightly and making sure it goes all the way to the ends.
4. 4
   spread a few tablespoons of the mash mix over the salmon trying to be as consistent in thickness as possible and going all the way to the ends.
5. 5
   lifting the plastic wrap start to roll your sushi. Try to make it as tight as possible.
6. 6
   At the end of the roll moisten the last 1/2 inch of nori with water to seal the edge.
7. 7
   Place seam side down and slice each roll into 6 even rolls.
8. 8
   Serve with wasabi, pickled ginger and soysauce.