Sushi Burger with Vegan 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 the rice with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Alternatively, use a rice cooker. Rice should be tender and water should be absorbed.
Transfer the cooked rice to a large bowl to cool for 10-15 minutes.
In a small bowl, mix rice vinegar, cane sugar, and salt, then gently fold into the cooled rice.
Stir sesame seeds into the rice mixture.
For the chipotle cashew mayo, blend all the mayo ingredients together until smooth.
Form the seasoned rice into burger patties or buns.
If desired, pan-fry the rice patties until golden brown.
Assemble the sushi burger by layering the rice patties with fillings and chipotle cashew mayo, and add pickled ginger if using.
