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

by @alexafuelednaturally đź’› Recipe:â €
Ingredients:â €
Sushi Rice:â €
2 cups uncooked sushi riceâ €
3 1/2 cups of filtered waterâ €
1 tbsp rice vinegarâ €
1/2 tbsp cane sugarâ €
1 tsp saltâ €
2 tbsp sesame seedsâ €
â €
Fillings:â €
6 ounces baked flavored tofu (I used the Indian curry flavor)â €
2 avocados, slicedâ €
1/4 purple cabbage, sliced thinlyâ €
2 carrots, sliced thinlyâ €
1 cucumber, sliced thinlyâ €
3 oz pickled ginger (optional)â €
â €
Chipotle cashew “mayo”: ⠀
1/2 cup raw cashewsâ €
1/4 – cup water⠀
2 tbsp nutritional yeastâ €
1 tsp saltâ €
1/2 tsp pepperâ €
1 tsp garlic powderâ €
1/2 tsp onion powderâ €
juice of 1 lemonâ €
1-2 chipotle peppers from a can of chipotles in adobo (You can also remove seeds for a less spicy mayo)â €
â €
Instructions:â €
1. Rinse the rice in a strainer or colander until the water runs clear.â €
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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