Sushi Burger with homemade vegan Chipotle mayo, sliced avocado, cabbage, carrots, cucumber and more

Sushi Burger with homemade vegan Chipotle mayo, sliced avocado, cabbage, carrots, cucumber and more

Recipe:⠀
Ingredients:⠀
Sushi Rice:⠀
2 cups uncooked sushi rice⠀
3 1/2 cups of filtered water⠀
1 tbsp rice vinegar⠀
1/2 tbsp cane sugar⠀
1 tsp salt⠀
2 tbsp sesame seeds⠀

Fillings:⠀
6 ounces baked flavored tofu (I used the Indian curry flavor)⠀
2 avocados, sliced⠀
1/4 purple cabbage, sliced thinly⠀
2 carrots, sliced thinly⠀
1 cucumber, sliced thinly⠀
3 oz pickled ginger (optional)⠀

Chipotle cashew “mayo”: ⠀
1/2 cup raw cashews⠀
1/4 – cup water⠀
2 tbsp nutritional yeast⠀
1 tsp salt⠀
1/2 tsp pepper⠀
1 tsp garlic powder⠀
1/2 tsp onion powder⠀
juice of 1 lemon⠀
1-2 chipotle peppers from a can of chipotles in adobo (You can also remove seeds for a less spicy mayo)⠀

Instructions:⠀
1. Rinse the rice in a strainer or colander until the water runs clear.⠀
2. Combine with water in a medium saucepan. Bring to a boil, the reduce the heat to low, cover and cook for 20 minutes. (Feel free to use a rice cooker!) Rice should be tender and water should be absorbed. Transfer the rice to a large bowl to let cool for 10-15 minutes. Enjoy!

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