Vegan Sushi Bowl with Chipotle Mayo
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)
Preparation
Rinse the rice in a strainer or colander until the water runs clear.
Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Transfer the rice to a large bowl to let cool for 10-15 minutes.
Prepare the chipotle cashew mayo by blending all the mayo ingredients until smooth
Assemble the sushi bowl by placing the cooled sushi rice in a bowl, adding the fillings, and drizzling with the chipotle mayo
