Vegan Sushi Sandwich with Chipotle Cashew Mayo

1. Cook 1-2 cups of rice according to package directions.

2. Once the rice is cooked, add 1 1/2 tbsp rice vinegar, 1 tbsp cane sugar, a pinch of salt, and 2 tbsp sesame seeds. Mix well.

Make mayo

1. Soak 1/2 cup raw cashews in hot water for 10 minutes.

2. Discard the water, then blend the cashews with 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, and 1-2 chipotle peppers until smooth.

3. Add 1-2 tbsp extra water if needed and adjust seasonings to taste.

Assemble sandwich

1. Set up your 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.

2. Spread the rice onto the center of the nori sheet (positioned in a diamond angle). Tip: Wet your hands to prevent the rice from sticking.

3. Add your toppings such as avocado, baked sweet potato, cilantro, or other vegetables.

4. Using the plastic wrap, pull one edge of the nori sheet towards the center of the rice. Press down to allow the nori to stick, then peel back the plastic wrap. Repeat for the opposite side and the remaining corners.

5. Keep it in the plastic wrap for a couple of minutes. Gently press down to help the nori stick and hold its shape. It can be kept wrapped for lunch or a snack.