Vegan Chipotle Mayo Sushi Rolls
Ingredients
- 650g sushi rice (uncooked)
- 150ml sushi rice seasoning
- Nori sheets
- @itsonlyplantbased Chipotle Mayo
- Tofu marinated in soy sauce
- Assorted vegetables (e.g., avocado, carrot, beetroot, red pepper, cucumber)
Preparation
Rinse the rice 3-4 times until the water runs almost clear.
Cook the rice following the instructions on the package or using a rice maker.
While the rice is still warm, fold in the sushi vinegar.
Allow the rice to cool, folding it over from time to time and fanning it to speed up the process if desired.
Prepare the vegetables by slicing hard ones finely or grating them and cutting softer ones into larger pieces.
Have a bowl of water handy to dip your hands into to prevent the rice from sticking.
Lay a nori sheet shiny side down on the sushi mat.
Cover the nori with a layer of rice, leaving 2-3cm of the far side free.
Squirt some chipotle mayo along the middle of the rice and add the tofu and vegetables on top.
Roll the sushi tightly with the help of the mat, pressing firmly as you go.
Leave the roll to rest with the seam side down.
Cut the roll with a wet knife.
Tips
Choose any vegetables of your choice for the fillings and adjust the amount of chipotle mayo to control the spiciness.
