VEGAN SUSHI BURGERS WITH CHIPOTLE MAYO

Sushi Rice:

• 2 cups uncooked sushi rice
• 3 1/2 cups of filtered water
• 1 tbsp rice vinegar
• 1/2 tbsp cane sugar
• 1 tsp salt
• 2 tbsp sesame seeds

Fillings:

• 6 ounces baked flavored tofu (I used the Indian curry flavor)
• 2 avocados, sliced
• 1/4 purple cabbage, sliced thinly
• 2 carrots, sliced thinly
• 1 cucumber, sliced thinly
• 3 oz pickled ginger (optional)

Chipotle cashew “mayo”:

• 1/2 cup raw cashews
• 1/4 – cup water
• 2 tbsp nutritional yeast
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1/2 tsp onion powder
• juice of 1 lemon
• 1-2 chipotle peppers from a can of chipotles in adobo (You can also remove seeds for a less spicy mayo)