Love sushi but think you’re too Americana to rock a perfect homemade roll? Stay in your comfort zone by trying this recipe that combines a good ole’ American burger and veggie sushi. I wouldn’t suggest making them full burger size because even just one slider had me feeling full. Also, if you’re like me and your nose wrinkles at the sound of tofu never fear! Try frying your tofu patties up nice and crispy with soy sauce and EVOO and you’ll forget all about your juicy beef patty (maybe…ok no promises, Carnivores).
If you’re vegan simply nix the sriracha mayo and you’re good to go.
Veggie Sushi Sliders
- Prep Time:10 minutes
- Cook Time:25 minutes
- Total Time:35 minutes
- 1 large carrot
- 1 cucucmer
- 3 radishes
- 1 avocado
- 1 package of tofu
- Soy sauce and olive oil for frying
- Sriracha mayo
- 1 cup sushi rice
- 2 cup water, plus extra for rinsing
- 2 tablespoon rice wine vinegar
- 2 tablespoon sugar
- 1 tablespoon salt
- Thoroughly rinse rice until water runs clear. Combine water and rice and cook until fluffy and tender.
Whisk together rice wine vinegar, sugar and salt and fold into cooked rice. Set aside in fridge.
Shave slices of all your veggies with a peeler.
Bask in their veggie goodness.
Cut seaweed into slider sized squares with scissors. Don’t try to use a knife it will just result in a mess.
Take your sushi rice out of the fridge and roll into top and bottom buns. Garnish with sesame seeds.
Cut tofu into patties and fry them until golden in soy sauce and olive oil. The crispier the better!
Stack all your ingredients to the sky! DON’T forget Sriracha mayo, it really makes the dish.