Vegan Sushi Sandwich with Chipotle Mayo

Cook the rice according to package directions.

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

For the chipotle cashew mayo, soak 1/2 cup raw cashews in hot water for 10 minutes.

Discard the soaking water and blend the cashews with 1/4 cup water, 2 tablespoons nutritional yeast, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, juice of 1 lemon, and 1-2 chipotle peppers until smooth.

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

Bake the sweet potato until tender and slice the avocado, cilantro, cucumber, carrot, and any other chosen vegetables.

Set up your workspace by laying a large piece of plastic wrap over a clean dry cutting board and place a nori sheet on top with the smooth side facing down.

Spread the rice onto the center of the nori sheet, positioned in a diamond angle, and wet your hands to prevent sticking.

Add your desired toppings such as avocado, baked sweet potato, cilantro, and vegetables.

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

Keep the assembled sushi sandwich in the plastic wrap for a few minutes and gently press down to help it hold its shape.