This plant-based sushi features slices of crisp cucumber and meaty tofu cutlet, wrapped in rice and nori with a tangy lemon miso-cashew butter.
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.