Sushi Burger with Vegan Chipotle 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 (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
Cook the sushi rice with 3 1/2 cups of water until tender, then let it cool
Mix the cooked rice with rice vinegar, cane sugar, salt, and sesame seeds to season
Form the seasoned rice into burger-sized patties and let them set
Prepare the fillings by slicing the avocados, purple cabbage, carrots, cucumber, and using the baked tofu and pickled ginger as is
For the chipotle cashew mayo, blend all the mayo ingredients together until smooth and creamy
Assemble the sushi burger by placing the fillings between two rice patties and topping with the chipotle cashew mayo
