Vegan Hawaiian Baked Sushi
Ingredients
- About 5 cups cooked short grain rice
- 3 14 oz. cans hearts of palm, drained and minced
- 3 tablespoons organic sugar
- 1/2 cup vegan mayo
- 1/2 cup vegan sour cream
- 1/3 cup furikake
- Seasoned roasted seaweed laver
Preparation
Preheat oven to 350°F
Salad prep
In a mixing bowl, add sugar to hearts of palm and mix well. Taste to make sure it is sweet. If not, add 1 teaspoon at a time of sugar until it tastes sweet.
Add mayo and sour cream, mix well and set aside.
Assembly
Spread a layer of hot rice on the bottom of a nonstick pan about 1/2 to 3/4 inch thick.
Sprinkle a thin layer of furikake on top of the rice.
Spread layer of salad mixture on top, covering up all rice.
Bake approximately 20 to 25 minutes or until edges are brown.
Allow to cool at least 15 to 20 minutes.
Cut seaweed into rectangles about 2.5 inches by 4 inches. Optionally, sprinkle a little furikake on top for presentation.
To eat, scoop a half tablespoon size of baked sushi onto center of seaweed sheet and eat like a mini taco in one bite.