Sushi

sushi


fresh veggie rolls wrapped in sticky rice & seaweed

serves 36-40.

INGREDIENTS

VEGAN CRABMEAT

FILLINGS (1/2 CUP OF ANY 3 OF THE FOLLOWING):

  • CHICKPEAS (GARBANZO BEANS): 1 (15.5oz/439g) can, drained
  • NORI SHEETS: 1, crushed 
  • MARINATED ARTICHOKE HEARTS: ½ cup, coarsely chopped
  • SHREDDED CARROTS: ½ cup
  • LEMON JUICE: 2 tbsp (or to taste)
  • Spero Sunflower™ Cream Cheese: ¼ cup, we recommend The Original :D 
  • SRIRACHA SAUCE: 1 tsp or to taste (optional)

  • THINLY SLICED AVOCADO
  • JULIENNED RADISHES
  • JULIENNED ENGLISH CUCUMBER
  • JULIENNED CARROTS
  • SAUTEED SHIITAKE MUSHROOMS
  • ROASTED ASPARAGUS 
  • ROASTED EGGPLANT
  • ROASTED RED PEPPERS
  • ROASTED SWEET POTATO
  • SLICED CABBAGE

SUSHI

TO SERVE

  • TOASTED SESAME SEEDS
  • ORANGE PLANT-BASED CAVIAR
  • COCONUT AMINOS
  • PICKLED GINGER
  • WASABI PASTE

FILLINGS (1/2 CUP OF ANY 3 OF THE FOLLOWING):

  • THINLY SLICED AVOCADO
  • JULIENNED RADISHES
  • JULIENNED ENGLISH CUCUMBER
  • JULIENNED CARROTS
  • SAUTEED SHIITAKE MUSHROOMS
  • ROASTED ASPARAGUS 
  • ROASTED EGGPLANT
  • ROASTED RED PEPPERS
  • ROASTED SWEET POTATO
  • SLICED CABBAGE

SUSHI

TO SERVE

  • TOASTED SESAME SEEDS
  • ORANGE PLANT-BASED CAVIAR
  • COCONUT AMINOS
  • PICKLED GINGER
  • WASABI PASTE

VEGAN CRABMEAT

FILLINGS (1/2 CUP OF ANY 3 OF THE FOLLOWING):

  • THINLY SLICED AVOCADO
  • JULIENNED RADISHES
  • JULIENNED ENGLISH CUCUMBER
  • JULIENNED CARROTS
  • SAUTEED SHIITAKE MUSHROOMS
  • ROASTED ASPARAGUS 
  • ROASTED EGGPLANT
  • ROASTED RED PEPPERS
  • ROASTED SWEET POTATO
  • SLICED CABBAGE

SUSHI

TO SERVE

  • TOASTED SESAME SEEDS
  • ORANGE PLANT-BASED CAVIAR
  • COCONUT AMINOS
  • PICKLED GINGER
  • WASABI PASTE

FILLINGS (1/2 CUP OF ANY 3 OF THE FOLLOWING):

  • THINLY SLICED AVOCADO
  • JULIENNED RADISHES
  • JULIENNED ENGLISH CUCUMBER
  • JULIENNED CARROTS
  • SAUTEED SHIITAKE MUSHROOMS
  • ROASTED ASPARAGUS 
  • ROASTED EGGPLANT
  • ROASTED RED PEPPERS
  • ROASTED SWEET POTATO
  • SLICED CABBAGE

SUSHI

TO SERVE

  • TOASTED SESAME SEEDS
  • ORANGE PLANT-BASED CAVIAR
  • COCONUT AMINOS
  • PICKLED GINGER
  • WASABI PASTE

DO ITTT

  1. ADD chickpeas, nori sheet, artichoke hearts, carrots, lemon juice, & Spero Sunflower™ Cream Cheese to a food processor and pulse until just combined. Season to taste and set aside.
  2. PREPARE desired fillings & set aside. 
  3. COOK rice according to package instructions; drain, if necessary, and transfer to a mixing bowl. 
  4. STIR in Spero Sunflower™ Cream Cheese, rice vinegar, and sriracha sauce, if using; set aside to cool slightly.  
  5. PLACE a nori sheet over a sushi rolling mat and press (with wet hands) 1/4 cup of the rice in an even layer onto the nori sheet (leave empty about 1-inch nori at the top). 
  6. LAYER side-by-side horizontally the vegan crabmeat & chosen fillings horizontally over the rice.
  7. LIFT UP the sushi mat & carefully roll the sushi up to the empty nori border. Dip your fingers in water & wet the border before finishing the rolling up. Set aside. 
  8. REPEAT with the remaining nori sheets. Refrigerate any remaining filling ingredients for up to 5 days and use in sandwiches. 
  9. SLICE each roll into 6-8 pieces using a sharp knife & arrange on a serving platter. 
  10. SPRINKLE rolls with sesame seeds, garnish with plant-based caviar, & serve with the desired accompaniments. 

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