Vegan Sushi Bowl with Sweet Chili Mayo
Ingredients
- Sushi rice
- Avocado
- Cucumbers
- Carrot
- Seaweed
- Edamame
- Vegan salmon flakes
Sweet chili mayo
- 10 oz silken tofu
- 1/4 cup water
- 1/4 cup sweet chili sauce
- 2 tbsp hemp seeds
- 1 tbsp chili oil or substitute with 1 tbsp avocado oil and 1 tsp sriracha
- 1 tsp sea salt
Preparation
Prepare the sweet chili mayo by combining all its ingredients in a high speed blender until smooth and creamy, then chill.
Cook the sushi rice according to package directions.
Slice the avocado, cucumbers, carrot, and seaweed.
Cook edamame if it is not already prepared.
Assemble the bowl by layering sushi rice, vegetables, edamame, vegan salmon flakes, and drizzling with sweet chili mayo.
