Vegan Sushi Burger | Chipotle Cashew Mayo
I am SUCH a sucker for sushi, and anything sushi related really. We have all seen sushi burritos and I thought it was time we have a SUSHI BURGER. Do you ever wonder why sushi rice in particular tastes SO GOOD. Well that is because it is given a little extra love. It takes ordinary white rice to a whole new level and it plays a big roll in what makes sushi so amazing. Sushi rice is sticky which is why we can form them into “burger buns”!
Lets talk about the fillings! Any veggies would be perfect for this occasion. Make sure to always include AVOCADO. It cannot be left out. For the “patty” I kept it simple and used a baked flavored tofu (Indian curry flavor).
**Warning** The chipotle cashew “mayo” is so addictive! It can be drizzled on anything so if you have extra sauce, use as a dip, drizzled over pizza or even in pasta!
PREP TIME
15min
COOK TIME
10min
TOTAL TIME
25min
INGREDIENTS
Serves: 4
Sushi Rice
- 2 cups uncooked sushi rice
- 3 1/2 cups of filtered water
- 1 tbsp rice vinegar
- 1/2 tbsp cane sugar
- 1 tsp salt
- 2 tbsp sesame seeds
Fillings
- 6 ounces baked flavored tofu (I used the Indian curry flavor)
- 2 avocados, sliced
- 1/4 purple cabbage, sliced thinly
- 2 carrots, sliced thinly
- 1 cucumber, sliced thinly
- 3 oz pickled ginger (optional)
Chipotle Cashew “Mayo”
- 1/2 cup raw cashews
- 1/4 – cup water
- 2 tbsp nutritional yeast
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- juice of 1 lemon
- 1-2 chipotle peppers from a can of chipotles in adobo (You can also remove seeds for a less spicy mayo)
EQUIPMENT
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Rinse the rice in a strainer or colander until the water runs clear.
- Combine with water in a medium saucepan. Bring to a boil, the reduce the heat to low, cover and cook for 20 minutes. (Feel free to use a rice cooker!) Rice should be tender and water should be completely absorbed. Transfer the rice to a large bowl to let cool for 10-15 minutes.
- In a small saucepan, combine the rice vinegar, cane sugar and salt. Cook over medium heat until the sugar dissolves. Turn off heat to let cool for 5 minutes.
- Pour this mixture over the rice and use a fork to fluff and mix it all together. Add the sesame seeds and give one more mix.
- Prepare your fillings by slicing the baked flavored tofu into 1/4 inch thick slices, and slicing the vegetables thinly.
- Place all the chipotle cashew mayo ingredients into a high speed blender or food processor and blend until smooth. You may need to add 1-3 tbsp of extra water to help out the blending process.
- Pour the chipotle cashew mayo into a bowl or jar and set aside.
- Fill a small bowl with warm water… This will be for your hands to dip in, so make sure it is a big enough bowl for that.
- Dip your hands into the water and then into the rice bowl to form balls of rice. The rice should divide into 8 balls.
- Form the rice into balls a little smaller then a tennis ball. You don’t want them to be to big, because they can become too heavy and collapse the whole “Sushi burger”.
- You will then begin to form the ball into a “bun” like shape creating a flat surface on one side.
- Place the buns all right side up, place a generous spoonful of chipotle cashew mayo, followed by all your toppings and finished off with another rice bun. ENJOY!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
