This sushi recipe has crunchy panko-crusted chicken, creamy avocado, and cool cucumber all wrapped up in sushi rice and nori seaweed. The spicy vegan mayo gives each bite a kick, making it a tasty and filling meal for sushi fans, even Cruella DeVegan!
Ingredients: 2 cups cooked sushi rice. 4 sheets nori seaweed. 1 cup crispy panko-crusted chicken, shredded. 1 avocado, sliced. 1/2 cucumber, julienned. 2 tablespoons vegan mayonnaise. 2 tablespoons sriracha sauce. 1 tablespoon sesame seeds.
Instructions: Place a nori sheet on a sushi mat, shiny side down. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge. Arrange the crispy panko-crusted chicken, avocado slices, and cucumber sticks in a line along the center of the rice. Roll the sushi tightly using the mat, sealing the edge with water. Slice the sushi roll into bite-sized pieces using a sharp knife. In a small bowl, mix vegan mayonnaise and sriracha sauce. Drizzle the spicy mayo over the sushi rolls. Sprinkle sesame seeds on top for garnish. Repeat with the remaining ingredients to make more sushi rolls. Serve with soy sauce and pickled ginger, if desired.
Prep Time: 20 minutes
Cook Time: 10 minutes
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