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
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