Vegan Sushi Burger with 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
- 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
Preparation
Cook the sushi rice with filtered water according to package instructions
Mix the cooked rice with rice vinegar, cane sugar, salt, and sesame seeds until well combined
Blend the cashews with water, nutritional yeast, salt, pepper, garlic powder, onion powder, lemon juice, and chipotle peppers until smooth to make the mayo
Slice the tofu, avocados, purple cabbage, carrots, cucumber, and pickled ginger if using
Form the seasoned sushi rice into patties or use as burger buns
Assemble the sushi burger by layering the fillings and chipotle cashew mayo between the rice patties
