Vegan Sushi Burger 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 or until tender and water is absorbed
Transfer the rice to a large bowl and let it cool for 10-15 minutes
Prepare the chipotle cashew mayo by blending all the mayo ingredients until smooth
Slice the avocado, purple cabbage, carrots, and cucumber thinly
If desired, heat the baked tofu or use it as is
To assemble the sushi burger, form the cooled rice into patties or use as a base, layer with fillings such as tofu, avocado, cabbage, carrots, cucumber, and pickled ginger, then drizzle with chipotle mayo
