Yields: 1 Serving
|nori wrap sheets
| 1 cup
|sushi rice (makes 3 cups cooked)
| 1⁄2 cup
|Tofuti vegan cream cheese
| 1⁄2 cup
|cucumber (thinly sliced)
| 1⁄2 teaspoon
|avocado (thinly sliced)
|Bell Peppers (thinly sliced)
| 2 tablespoons
|pickled beets (sliced)
| 1 tablespoon
|green onion shoots (thinly sliced)
| 3 tablespoons
|less sodium soy sauce
Cook the rice first so it cools off before you begin this recipe. In a medium saucepan, combine rice and water. Bring to a boil. Reduce heat, cover with lid, and let simmer for 20 minutes.
Place nori wrap on a round metal pie pan, cut wrap alongside pan into a circle so it will fit inside the pan.
Fold the nori wrap in half, cut out the middle to make another circle. Repeat this process with all 3 nori wraps.
Place a small cup face down in the middle of pie pan. This will be for the soy sauce once the pie is flipped over.
You can now begin layering the sushi! First layer the pan with cooked sushi rice, then a nori wrap, followed by the vegan cream cheese, and then with sliced avocado and sliced cucumber. Add the second nori sheet, put the rest of the rice on top, then add the final nori sheet.
Use a cutting board to place over the top of the pan, securing the pie and then flip over pan onto the other side. The small bowl in the center should be right side up.
You can now decorate the top layer with some of the remaining ingredients. Get creative! Sprinkle on some chia seeds, use the pickled beets and peppers for vibrant colors, and add the green onion shoots for great taste!
Now pour 3 tbsp of soy sauce into the center cup. Using a knife, you can cut the pie into smaller “pie slices.” Dip the sushi pie slices into soy sauce and enjoy!