The sushi vinegar prescribed here contains kombu (kelp),
sugar, and salt. Either make sure you’re using this kind or make your own sushi
vinegar at home (see blog posts for links to resources).
You can substitute store-bought cashew butter for the whole
roasted cashews. If you do, reduce the amount by 25% (i.e. use 3 tablespoons
instead of 1/4 cup in the base recipe)
As always, you can adjust the quantity by clicking the
number of servings and dragging the slider.
You can prepare the lemon cashew butter in advance. Keep it
in the fridge in an airtight container.
The assembled (cut or uncut) sushi will keep in the fridge
for up to two days, though the texture of the rice becomes hard when chilled.
It will taste better and have a better mouthfeel if you let it warm at room
temperature for half an hour before eating.
*This recipe was created by Gastroplant.