Serving Size:3-4 long nori rolls
Prep Time:30 mins
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Ingredientssushi bamboo mat
2 cup cooked brown rice or with quinoa mixed together
1 cup almond pulp (left over from almond milk)
Braggs liquid amino or soy sauce
Nutritional yeast flakes
1 ripe avocado, sliced
6 asparagus spears, sliced in half
6 fried tofu puffs (buy from your local Asian grocery)
InstructionsCombine almond pulp, Braggs and nutritional yeast flakes in a bowl.
To make a vegan salmon/tuna mix, use the sushi mat and place the shiny side of the nori sheet onto the mat.
Place quinoa and rice mix onto the sheet from left to right, leaving about a 1 inch space from the front.
Place the nut mix, asparagus and avocado or fried tofu puffs on top of the quinoa.
Roll with the edge of the mat pressed onto the nori sheet, keep rolling.
Sprinkle some water at the end of the sheet and press together to seal.
Cut and serve.
Serve with soy mayonnaise, wasabi or soy sauce.
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