Ingredients
F
For the rice:
s
½ cup sushi rice
w
⅔ cup water
r
1 tbsp rice vinegar
s
½ tsp salt
F
For the vegan ‘tuna’:
b
½ block super firm tofu
p
3 tbsp plain vegan yogurt
c
3 tbsp cup vegan mayo
t
1 –2 tbsp sriracha
s
1 tbsp soy sauce
g
2 tbsp green onion
v
1 tsp vegan fish sauce, optional
T
To serve:
V
Vegan spicy mayo (mayo + sriracha)
E
Eel sauce
S
Sliced spring onion
S
Sesame seeds
S
Sliced cucumber
S
Sliced avocado
N
Nori seaweed chips
Directions
1
Rinse the sushi rice well until the water runs clear. Add it to a pot with water and bring to a boil. Lower the heat, cover, and simmer for about 15 minutes until the water is absorbed. Turn off the heat and let it rest for another 10 minutes with the lid on.
s
1 cup sushi rice
w
1 ¼ cups water
2
Fluff the rice and mix in rice vinegar and salt.
r
2 tbsp rice vinegar
s
salt
3
While the rice cooks, grate the tofu using a box grater and add it to a bowl. Stir in vegan yogurt, mayo, sriracha, soy sauce, and green onion. Mix until creamy and evenly coated. Taste and adjust seasoning to your liking.
b
½ block super firm tofu
p
3 tbsp plain vegan yogurt
c
3 tbsp cup vegan mayo
t
1 –2 tbsp sriracha
s
1 tbsp soy sauce
g
2 tbsp green onion
v
1 tsp vegan fish sauce, optional
4
Spoon the rice into a small baking dish, pressing it down evenly. Crumble a sheet of nori over the rice and sprinkle sesame seeds. Spread the tofu tuna mixture on top.
N
Nori seaweed chips
S
Sesame seeds
5
Bake at 390°F (200°C) for 10 minutes, then broil for another 3–4 minutes until lightly golden.
6
Top with spicy mayo, eel sauce, sliced spring onions, and sesame seeds. Serve hot and eat immediately– rather on its own or with nori chips, avocado and cucumber m. It’s best fresh from the oven.
V
Vegan spicy mayo (mayo + sriracha)
E
Eel sauce
S
Sliced spring onion
S
Sesame seeds
S
Sliced cucumber
S
Sliced avocado
N
Nori seaweed chips
