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 sushi rice and cook with 3.5 cups of water until done, then mix with rice vinegar, cane sugar, salt, and sesame seeds
For the chipotle cashew mayo, blend raw cashews, water, nutritional yeast, salt, pepper, garlic powder, onion powder, lemon juice, and chipotle peppers until smooth
Prepare the fillings by slicing avocados, purple cabbage, carrots, cucumber, and using the baked flavored tofu as is
Form the sushi rice into burger patties or buns, assemble by layering the fillings and drizzling with chipotle cashew mayo
Optionally, add pickled ginger and serve the sushi burger
