Lunch: Heavy Metal Vegan Sushi

Ingredients

1 cup medium or short grain sushi rice
1 1/2 cups water
1/4 cup seasoned rice vinegar
1 avocado
1 carrot
1/2 hothouse cucumber
4 sheets nori seaweed wraps
Faux chicken strips
Soy sauce, for serving, optional
Wasabi, for serving, optional

Instructions

Prepare the sushi rice by combining 1 cup uncooked rice in a covered saucepan with 1 1/2 cups water. Bring to a boil and then simmer for 15 to 20 minutes, or until the water has been absorbed. Remove from the heat and let stand covered, for 10 more minutes. Mix in the seasoned rice vinegar and let cool to room temperature.
Peel the carrot and cucumber and slice into long, thin pieces. Cut the avocado in half, remove the pit and peel off the outside. Cut the avocado into thin slices.
Place 1 nori sheet, rough-side facing up, on a bamboo mat or sheet of waxed paper. Using a bamboo paddle or spoon, flatten a 1/8-inch thick layer of rice over the nori, leaving the furthest edge from you bare. Keep the paddle or spoon wet, this helps spread the rice easily. Lay equal amounts carrot, cucumber, avocado, and faux chicken strips horizontally across the rice, about a 1/4-length of the nori away from you. A small amount wasabi can also be spread across the rice.

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