Vegan Sushi Bowl with Sweet Chili Mayo
Ingredients
- Sushi rice
- Avocado
- Cucumbers
- Carrot
- Sea weed
- Edamame
- Vegan salmon flakes
- Sweet chili mayo
Sweet chili mayo
- 10 oz silken tofu
- 1/4 cup water
- 1/4 cup sweet chili sauce
- 2 tbsp hemp seeds
- 1 tbsp chili oil or 1 tbsp avocado oil plus 1 tsp sriracha
- 1 tsp sea salt
Preparation
Cook sushi rice according to package instructions
Chop avocado, cucumbers, carrot, and sea weed into desired sizes
Prepare edamame by boiling or steaming until tender
Combine all sweet chili mayo ingredients in a high speed blender until smooth and creamy
Chill the sweet chili mayo in the refrigerator
Assemble the bowl by layering sushi rice, chopped vegetables, edamame, vegan salmon flakes, and sweet chili mayo
