These vegan sushi sandwiches are fun, quick and very easy to prep -- and you don't even need to get out the rolling mat. They are a great flour-free alternative to bread sandwiches, and you can make them with any vegetables you have at hand. Just pick a good combination of fresh (organic as possible) ingredients, slice them up, mash them or grate them and start layering everything atop a nori sheet. You could use sushi rice, basmati, jasmine, or even processed cauliflower rice, but the trick here is that you slightly overcook it to make it stickier, and add the vinegar and sugar combination to get that ‘sushi rice’ flavor.
Full of vitamins, proteins, iodine and other goodness, these zero-energy sandwiches combine the crunch and taste of the vegetables with the nori’s marine flavor. Enjoy them with soy sauce, pickled ginger and wasabi, just like you would with sushi. Make them with the kids, take to a picnic, pack them for the office or entertain your friends in style with this original recipe.
1. Gather the ingredients
- 2 nori algae sheets
- 1 cup of Yamani rice
- 1 avocado
- 1 large carrot
- 1 cup of sprouts
- 1 tbsp of vinegar
- 1 tbsp of sugar
- a pinch of salt
2. Prep the rice
Slightly overcook the rice so it’s sticky (you can use any type), and add the vinegar and sugar to get that ‘sushi rice’ flavor.
3. Prep the rest of the ingredients
Grate the carrot and mash the avocado with a fork.
4. Start layering
Place one nori sheet on a cutting board. You should probably start with the driest ingredient first, so the bottom algae don’t get wet. I started spreading the avocado mash, topped by sesame seeds and sprouts.
5. Keep layering
Add the grated carrot and the rice, make sure you spread it evenly and until the algae’s edges.
6. Put some weight on it
Finish off with the other algae sheet to complete the sandwich and place a weight (I’m using a wooden chopping board), pressing down slightly to evenly distribute the filling.
Take off the weight and the nori sandwich is ready. To cut it in squares or triangles use a very sharp knife and place the blade under water after each cut, just like with sushi.