Sushi Sandwich with Chipotle Cashew Mayo
Ingredients
- Nori sheets
Rice mixture
- 1 cup brown rice
- 1 cup red rice
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon cane sugar
- Pinch of salt
- 2 tablespoons sesame seeds
Chipotle cashew mayo
- 1/2 cup raw cashews
- 1/4 cup water
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Juice of 1 lemon
- 1-2 chipotle peppers in adobo
Fillings
- Avocado
- Baked sweet potato
- Cilantro
- Cucumber
- Carrot
Preparation
Rice
Cook the rice according to package directions. Once cooked, add the rice vinegar, cane sugar, a pinch of salt, and sesame seeds.
Mayo
Soak the cashews in hot water for 10 minutes. Drain the water, then blend with water, nutritional yeast, salt, pepper, garlic powder, onion powder, lemon juice, and chipotle peppers until smooth. Add extra water if needed and adjust seasonings to taste.
Assembly
Set up the workspace by laying a large piece of plastic wrap over a clean dry cutting board. Lay a nori sheet on top with the smooth side facing down.
Spread rice onto the center of the nori sheet, positioned in a diamond angle. Wet your hands to prevent the rice from sticking.
Add the desired toppings. Using the plastic wrap, pull one edge of the nori sheet towards the center of the rice. Press down to stick, then peel back the plastic wrap. Repeat for the opposite side and the remaining corners.
Keep the sushi sandwich in the plastic wrap for a couple of minutes. Gently press down to help the nori adhere to the rice and maintain its shape. It can be kept wrapped for portability as a lunch or snack.
Tips
You can use traditional sushi rice instead of a brown and red rice mix.
For a milder mayo, remove the seeds from the chipotle peppers.
