Sushi vegano

Ingredientes

• 3 Nori sheets
• 1 cup sushi rice (white short-grain rice)
• 2 cups water
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon sea salt
• 8 ounces baked tempeh (cut into stripes)
• 1 avocado (thinly sliced)
• 1 English cucumber (julienned)
• 2 carrots (julienned)
• 1 mango (thinly sliced)
• 1 cup thinly sliced purple cabbage
• 3 tablespoon Vegan mayo (or mayo of choice)
• 1 teaspoon sriracha
• 1/2 lime (juice of)
• Soy sauce or Tamari sauce
• Wasabi

Preparación

1. 1

   --- To Make Sushi Rice: ---

2. 2

   Rinse the sushi rice in a fine-mesh strainer until the water runs clear. This will help remove excess starch and ensure that the rice cooks evenly.

3. 3

   Combine the rinsed rice and water in a saucepan and bring to a boil over high heat.

4. 4

   Reduce the heat to low, cover the pot, and let the rice simmer for about 10-12 minutes, or until the water has been absorbed and the rice is tender.

5. 5

   While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl until the sugar and salt dissolve.

6. 6

   When the rice is done, transfer it to a large bowl and pour the vinegar mixture over the rice. Use a wooden spoon or spatula to gently mix the rice until it is evenly coated with the vinegar mixture.

7. 7

   Let the rice cool to room temperature before using it for sushi.

8. 8

   --- To Assemble the Vegan Sushi Rolls: ---

9. 9

   To make the sriracha mayo, mix the vegan mayo, sriracha, and lime juice together in a small bowl. Set aside.

10. 10

    Lay a sheet of nori shiny side down on a sushi mat or a clean kitchen towel.

11. 11

    Wet your hands and take a handful of sushi rice. Spread the rice evenly over the nori sheet, leaving about 1 inch of space at the top.

12. 12

    Spread a strip of the spicy mayo across the tempeh and vegetables.

13. 13

    Place your tempeh stripes and vegetable fillings on top of the rice,arranging them in a line across the middle of the sheet.

14. 14

    Use the mat to tightly roll the sushi, starting at the bottom and using the top inch of the nori as a flap to seal the roll.

15. 15

    Repeat the process with the remaining nori sheets and fillings.

16. 16

    Cut each sushi roll into 6-8 pieces with a sharp knife.

17. 17

    Serve the sushi with soy sauce or Tamari sauce, wasabi, pickled ginger, and the sriracha mayo on the side for dipping.