Rainbow Sushi & Vegan Spicy Mayo

Rolling sushi is so much fun and you’ll never want to order it again once you learn how to make it yourself! Homemade sushi tastes so much better and is much more cost efficient too. I also love this spicy mayo recipe because it’s simple and the chipotle pepper sauce can be substituted for sriracha or basic hot sauce.

When it comes to rolling your own sushi at home, don’t be intimidated. I used to use a bamboo mat, but I’ve found that rolling it with my hands on a cutting board or flat surface works so much better. It’s also a lot more sanitary too- sushi bamboo mats usually get rice and toppings stuck in them so I highly suggest just rolling it with your hands! It may take a bit of practice but it’s honestly worth it in the end.

Here’s what you’ll need:

For the sushi:

For the spicy mayo:

Ingredients:

• 1.5 cups of rice (I used basmati)
• 2.5 tablespoons of white vinegar
• 1-2 ripe avocados
• Half a large carrot, grated
• Half a cucumber, cut into sticks
• 1 package sushi seaweed
• 6 tablespoons vegan mayo
• 4 teaspoons chipotle pepper sauce
• Chilli flakes (optional)
• Salt + pepper to taste

Preparation time: 15 minutes to boil rice + 15 minutes to roll sushi.

Serving Size: Makes 3+ rolls depending on how much rice and toppings in each roll.

Directions for the sushi:

1. Rinse rice until water runs clear and boil according to instructions on package.
2. Once the rice is fully boiled, let cool for 5 minutes, add the white vinegar and cover. The vinegar helps the rice bind together and become more sticky.
3. In the meantime, prepare toppings. Avocado works best sliced, carrots work best grated and cucumbers work best cut into sticks. However, this is your time to be creative so you can add all sorts of things to your roll!
4. Prepare seaweed sheet by placing on a flat surface such as a cutting board.
5. Start by taking a small spoon of rice and gently pressing it flat onto the seaweed sheet while spreading it out. The layer of rice should be generous- but not too thick otherwise it will be difficult to roll. (Check out the photos below for a reference!)
6. Once the seaweed is covered with a nice layer of rice, add your toppings in a neat row. You want to try your best to stack your toppings in a way that will still allow the seaweed to fold over cleanly when you roll it.
7. Start rolling in an outward motion with a firm grip on your toppings.
8. Once you reach the end, press edge of seaweed to secure, slice and enjoy!

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Quick Tips:

• The rice should be slightly warm when you roll your sushi. If it’s too hot, the seaweed will crack so make sure you let it cool down a bit first.
• Leave a strip of seaweed at the end so that your roll will stick together properly.
• It’s best to use a serrated knife (the ones with the lil grooves). I’ve found that cutting sushi with a smooth or dull knife can really tear the seaweed apart.

Other than that, have fun trying out this recipe! The vegan spicy mayo tastes really great on burgers too 😉