1/4 cup vegan mayo
1/2 to 1 tablespoon sriracha chili sauce
4 sheets of nori
about 3 cups prepared brown sushi rice
1 avocado, peeled, pitted, and sliced
1/2 cucumber, peeled, halved lengthwise, seeded, and sliced lengthwise
1/2 small carrot julienned
soy sauce for serving
wasabi paste for serving
pickled ginger for serving
in a small bowl, combine the mayo with 1/2 tablespoon of sriracha. Taste and add more to your liking, we like it spicy!
Place a bamboo sushi mat on a clean surface, with the sticks in the mat parallel to you. Place a sheet of nori on the mat, shiny side down, shorter edge toward you. Have a shallow bowl of water nearby. Dampen your hands in the water, shaking off the excess moisture. Using your fingers to press about 2/3 cup of sushi rice onto the nori, covering 2/3 of the sheet closest to you (if the rice sticks to your hands redampen them in the water). Drizzle about 1 tablespoon of the mayonnaise mixture on top of the rice in a line parallel to you, about 1 inch in from the closest edge. Top the mayo with 1/4 of the avocado, 1/4 of the cucumber, and 1/4 of the carrots.
Holding the fillings firmly in place with the fingertips of both hands, use both thumbs to lift the edge of the mat closest to you up and over, enclosing the fillings. Squeeze gently to make a compact roll. Raise the end of the mat slightly to avoid rolling it in with the nori, and continue rolling, squeezing occasionally, until the sushi is completely rolled in to a tight cylinder. If necessary, dampen the end of the nori to help it seal, then allow the roll to sit for a minute or two. Slice the roll into 8 pcs with a sharp, lightly moistened knife. Repeat with the remaining ingredients, making 4 rolls total. Serve the sushi on a platter with soy sauce, wasabi, and pickled ginger.
Recipe from the book "Skinny Bitch in the Kitch" Photos by Laura Spear