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SUSHI BURGER WITH VEGAN CHIPOTLE MAYO
It’s sushi week ? will be sharing different recipes inspired by sushi✨
Tag a friend and grab recipe below!
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. *Recipe continued in comments! Or could be found on my blog by searching “sushi burger”*
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