Flaked roasted salmon over warm sushi rice with soy, spicy mayo, avocado and cucumber, eaten with nori. This vegan version swaps in mayonnaise, tofu. Ready in about 40 minutes.
Prep 15 min Cook 25 min Serves 2 Easy
Ingredients
🫙Soy Sauce1 tbsp
🍥Tofufirm, cubed
🥑Avocado1
🥬Cucumber1/2
🫙Mayonnaisevegan mayonnaise
🌾Sushi Rice1 cup, uncooked
Optional extras
🧅Spring Onions1
🫙Nori Seaweed2 sheets
🫙Hot Sauce1 tsp sriracha
🫙Sesame Seeds1 tsp
Instructions
1
For this vegan version, use tofu for salmon, mayonnaise for kewpie mayonnaise wherever the steps mention them.
2
Cook the rice.
3
Roast or air-fry the salmon until it flakes, then break into pieces.
4
Top warm rice with salmon, soy sauce, mayonnaise and sriracha.
5
Add avocado, cucumber, sesame seeds and spring onions; serve with nori.
Chef's tip
Prep every topping before you start assembling so the warm and cold parts stay at their best.
