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Rice buns, teriyaki mushrooms, and all the sushi fixin’s.
Who knew that when these two foods collided, it could be this perfect?
1 cup sushi rice, cooked
1/4 cup rice vinegar
1 Tbsp. sugar
1 tsp. salt
1 Tbsp. coconut oil
1 clove garlic, crushed
1/3 cup tamari or soy sauce
1 Tbsp. mirin
1 Tbsp. brown sugar
1 cup shiitake mushrooms, sliced
1/2 avocado
1 tsp. wasabi or wasabi powder
1 tsp. vegan mayonnaise
1 tsp. Sriracha
Pickled ginger, to taste
Shredded red cabbage, to taste
Black sesame seeds, for garnish
• In a bowl, mix together the rice, vinegar, sugar, and salt, then refrigerate.
• Combine the coconut oil, garlic, tamari, mirin, and brown sugar in a small pot or skillet. Add the mushrooms and simmer for 5 to 10 minutes over low heat.
• Mash the avocado and wasabi together in a bowl. Set aside.
• Mix together the vegan mayo and Sriracha. Set aside.
• Wet your hands and the inside of a small bowl with some water. Pack 1/2 cup rice into the bottom of the bowl as tightly as possible. Flip over and gently tap the bottom until the rice “bun” pops out. Repeat with the remaining rice.
• Spread the wasabi-avocado mixture on one of the “buns.” Then top with the mushrooms, Sriracha-mayo mixture, ginger, and shredded cabbage.
• Place the other “bun” on top and sprinkle with the sesame seeds.
• Enjoy with chopsticks. This one’s messy!
Makes 1 burger
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Sushi Burger (Vegan + Gluten-Free)
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