Vegan Sushi
Ingredients
The rice
-
3½
cups
cooked short-grain brown rice
-
1
tablespoon
soy sauce
-
2
tablespoons
rice vinegar
-
1
teaspoon
agave syrup
-
½
teaspoon
sesame seeds
The vegetables
-
2
cups
mixed vegetables (e.g., carrots, cucumbers, asparagus, avocado, etc.)
The seaweed
The sauce
-
3
tablespoons
vegan mayonnaise
-
½
teaspoon
sriracha sauce
-
1
teaspoon
fresh grated ginger
-
1
teaspoon
agave syrup
-
1
teaspoon
fresh lemon juice
Instructions
- Cook short-grain brown rice according to package directions.
- Mix soy sauce, rice vinegar, and agave syrup in a microwaveable dish and heat for 2 minutes.
- Combine the sauce with the rice and chill.
- Prepare 2 cups of sliced vegetables for the filling.
- Place a sheet of nori seaweed on a sushi mat or plastic wrap.
- Spread 7/8 cup of the rice mixture over three-fourths of the nori sheet.
- Sprinkle sesame seeds over the rice.
- Add ½ cup of prepared vegetables on the empty side of the nori.
- Roll the sushi tightly starting from the vegetable side.
- Repeat the process to make 4 sushi rolls and chill for 10 minutes.
- Slice the rolls into 8 pieces.
- Combine ingredients for the creamy sriracha sauce in a small dish.
- Plate the sushi rolls and drizzle with the creamy sriracha sauce.
Nutrition Facts (estimated)
Servings
8
Calories
200
Total fat
8g
Total carbohydrates
30g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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