Sushi RollsYield: 3 rolls (24 pcs of maki)1 cup (225g) of sushi rice1 1/2 cups (350 ml) water1/2 tsp of salt1 tablespoon rice vinegar 1 tablespoon maple syrup or agave nectar3 sheets of nori1 sliced avocado1/4 of a cucumber, seeded and minced3 tablespoons vegan mayonnaise 1 tsp Sriracha sauce 1 tsp maple syrupRinse the rice in cold water and place in a saucepan. Add water, bring to a boil. Stirr, cover, reduce heat to low and simmer 15 to 20 minutes or until all water is absorbed.Add salt, rice vinegar and maple syrup to the rice. Mix well and set aside.In a small bowl, mix the vegan mayonnaise, sriracha sauce and maple syrup. Set aside.Lightly moisten hands with water, then gently spread about 3/4 cup rice onto nori in even layer, leaving 1/2-inch border on long end opposite you.Arrange the cucumber and avocado on rice in the center the sheet and add a tablespoon of spicy mayonnaise.Roll up the bamboo mat slowly, tucking in the closest end of the sushi roll to start a roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards.Using a lightly moistened sharp knife to trim the ends, then cut into 6-8 pieces. Serve with the pickled ginger and little bowls of soy sauce.Subscribe to The Buddhist Chef: http://www.thebuddhistchef.com/newsletter/Free Vegan Recipes: http://www.thebuddhistchef.comConnect with The Buddhist Chef: www.thebuddhistchef.com Youtube: https://www.youtube.com/channel/UCGKuU-STpmbWApKYkwmrkkw Facebook: https://www.facebook.com/thebuddhistchef/ Instagram: https://www.instagram.com/the_buddhist_chef/ Twitter: https://twitter.com/thebuddhistchefMy Favorite recipes: Black Bean Vegan Burger: https://www.youtube.com/watch?v=zde4dY2Y3Gw Roasted Autumn Vegetable Soup: https://www.youtube.com/watch?v=paHX03mf1_A Vegan Cheese: https://www.youtube.com/watch?v=uPZhDz2Wk_s Tofu bacon BLT Sandwich: https://www.youtube.com/watch?v=97l7lDg1jyw
