Vegan sushi is on the menu, and it's keto-fied, thanks to our Miracle Rice! We love sushi, and we just adore what Megan made!
INGREDIENTS:
2 bags of Miracle Rice
1 1/2 tablespoons rice vinegar
2 teaspoons of Madhava agave (sub for normal agave if needed)
1/8 teaspoons of sea salt
3 nori sheets
Cucumbers, julienned
1/4 cup red cabbage
6 asparagus spears, trimmed and roasted
6 tsps of vegan cream cheese
1/4 avocado
1/2 red pepper, sliced
Cilantro leaves (optional)
Black sesame seeds
Soy sauce
Wasabi
DIRECTIONS:
1. Prepare Miracle Rice according to package, and set aside. Do not skip the drying phase. (You can pat dry or dry in a naked pan till all water is absorbed.) Add vegan food coloring in yellow/copper if you like. Just a bit. Mix.
2. Combine rice vinegar, sweetener, and sea salt until salt is dissolved. Add to Miracle Rice.
3 Lay nori sheet rough side down, shiny side up on the sushi mat. Place 1/3 of rice mixture spread out and up evenly on the nori sheet, leaving about 1/4 of the sheet free at the top. Add a sprinkle of spooky sesame seeds across the rice.
4. Add 1/3 of veggies on the bottom third of the rice, horizontally. Add 2 teaspoons of cream cheese right beneath and alongside the veggies. Roll, cut in even sizes. Wipe off the knife between the cuts. Serve with soy sauce and wasabi. Enjoy!
BONUS: Check out her @vegan_by_megan's page to watch her IGTV version of this. Click here: https://www.instagram.com/tv/CG1PZxwp2TM/
