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!
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
1/4 cup red cabbage
6 asparagus spears, trimmed and roasted
6 tsps of vegan cream cheese
1/2 red pepper, sliced
Cilantro leaves (optional)
Black sesame seeds
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/
Posted in RecipesPrint