Sushi Tacos
Sushi night just got a whole lot more fun!
Ingredients:
Sushi rice
- 1 cup sushi rice
- 1¼ cups water
- 1½ tbsp rice vinegar
- 1 tsp maple syrup
- ¼ tsp salt
Fresh filling
- 1 avocado, sliced
- ½ cucumber, cut into thin matchsticks
- ½ cup shelled edamame, cooked
- 1 small carrot, julienned
- ¼ cup red cabbage, finely shredded
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds
- 2 tbsp pickled ginger
- 1 tbsp fresh cilantro, optional
Creamy spicy mayo
- ⅓ cup vegan mayonnaise
- 1–2 tsp sriracha
- 1 tsp fresh lime juice
- ½ tsp maple syrup
Taco shells
- 4 nori sheets, cut in half
Preparation Steps:
- Rinse the rice until the water runs mostly clear. Combine with water in a saucepan and bring to a boil. Cover, reduce heat and simmer for about 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
- Mix rice vinegar, maple syrup and salt. Gently fold into the warm rice and allow to cool slightly.
- Whisk together vegan mayonnaise, sriracha, lime juice and maple syrup. Adjust the sriracha to taste.
- Take one half-sheet of nori and gently soften it between your hands. Add a spoonful of sushi rice, followed by avocado, cucumber, edamame, carrot and red cabbage.
- Fold the nori into a taco shape. Drizzle with spicy mayo and sprinkle with sesame seeds and green onion.
- Finish with pickled ginger and a squeeze of lime.
- My recommendation: Crispy sesame rice topping – take a little cooked sushi rice, flatten it into small pieces and pan-fry until golden and crispy. Break it over the tacos just before serving for CRUNCH + CREAMY + FRESH combination.
