Vegan Sushi Sandwich with Cashew Mayo
Ingredients
Rice
- 1 cup brown rice
- 1 cup red rice
- 1 1/2 tbsp rice vinegar
- 1 tbsp cane sugar
- Pinch of salt
- 2 tbsp sesame seeds
Vegetable toppings
- Avocado
- Baked sweet potato
- Cilantro
- Cucumber
- Carrot
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
Preparation
Rice
Cook 1 to 2 cups of rice according to package directions
Add rice vinegar, cane sugar, a pinch of salt and sesame seeds to the cooked rice
Chipotle cashew mayo
Soak raw cashews in hot water for 10 minutes
Discard the water and place the soaked cashews in a blender with the remaining mayo ingredients
Blend on high until smooth, adding 1 to 2 tablespoons of extra water if needed
Taste and adjust seasonings to your liking
Assembly
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
Wet your hands to prevent sticking, then spread the rice onto the center of the dried seaweed which is positioned in a diamond angle
Add your vegetable toppings, then using the plastic wrap pull one edge of the nori sheet towards the center of the rice diamond, press down to allow the nori to stick to the rice, and peel back the plastic wrap; repeat for the opposite side and the remaining corners
Keep the sandwich in the plastic wrap for a couple of minutes, gently pressing down to help the nori stick to the rice and hold its shape; either keep it in the wrap for taking as a lunch or snack
