230g Vegan Zeastar No Salmon Sashimi (thawed at room temperature)
120g sushi rice
1 tsp sugar
1/4 tsp salt
2 tsp (rice) Vinegar
4 handfuls of salad
2 nori sheets
Sriracha or chili sauce to serve
Peanuts to serve
2 tbsp peanut butter
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp maple syrup
1/2 lime (juiced)
Start by adding the sushi rice to a pot along with twice the amount of water. Bring to a boil, reduce to a simmer and let simmer until all water has absorbed (for about 8-10 minutes). Turn down the heat to low and let sit for another 3-4 minutes. Mix the vinegar with sugar and salt and fold into the rice. Let cool for about 5-10 minutes.
Cut the No Salmon Sashimi into about 1 cm-sized cubes. Peel the mango and avocado and cut into bite-sized pieces. Also, chop the cucumber and wash the salad.
Mix peanut butter, soy sauce, olive oil, maple syrup and lime together to create dressing and cut the nori sheets into thin strips (this works best with a scissor).
Once everything is ready, combine in a large bowl with the dressing! Serve with fresh lime, cilantro, peanuts and chili sauce. Enjoy!
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