Vegan Sushi Burger with Chipotle Cashew Mayo
Ingredients
Sushi rice
- 2 cups uncooked sushi rice
- 3 1/2 cups filtered water
- 1 tbsp rice vinegar
- 1/2 tbsp cane sugar
- 1 tsp salt
- 2 tbsp sesame seeds
Fillings
- 6 ounces baked flavored tofu (Indian curry flavor)
- 2 avocados, sliced
- 1/4 purple cabbage, thinly sliced
- 2 carrots, thinly sliced
- 1 cucumber, thinly sliced
- 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 in adobo sauce, deseeded (optional for less spice)
Preparation
Cook sushi rice with water until tender and water is absorbed
Stir in rice vinegar, sugar, salt, and sesame seeds
Blend chipotle mayo ingredients until smooth
Form rice mixture into patties
Layer tofu, avocado, cabbage, carrots, cucumber, and pickled ginger on one rice patty
Drizzle with chipotle mayo and top with another rice patty
