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  • SERVINGS 20 PIECES
  • PREP TIME 10 MIN
  • COOK TIME 0 MIN

INGREDIENTS

  • 10 Vegan Shrimpz
  • 60g No Salmon Sashimi
  • 2 cucumbers
  • 50g sushi rice
  • 2 tbsp rice vinegar
  • 2 tbsp plant-based creamy yoghurt (unsweetened)
  • 2 tsp plant-based mayonnaise
  • 1/2 tsp wasabi
  • 1/2 tsp sriracha
  • 1/2 avocado
  • Salt
  • extra toppings: shredded carrot, red cabbage & nori flakes

PREPARATION METHOD

  1. Prepare the sushi rice and Vegan Shrimpz following the instructions on the packaging. Once prepared, divide the sushi rice into two bowls. Into both bowls, mix in 2 tbsp rice vinegar and a pinch of salt.
  2. Into one bowl of rice, mix in half of the plant-based yoghurt, mayonnaise & all of the wasabi.
  3. Slice the cucumbers in half and remove the cucumber seeds with a spoon.
  4. Chop the Zalmon Sashimi into small cubes. Mix with the other half of plant-based yoghurt, mayonnaise & all of the sriracha.
  5. Cut the avocado into slices. If adding additional toppings, chop them into small cubes.
  6. Fill half of the cucumbers with wasabi rice, half of the avocado, Vegan Shrimpz and additional toppings.
  7. Fill the other half of the cucumber with rice, the other half of the avocado, No Salmon Sashimi mix and additional toppings
  8. Plate and enjoy!
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THIS RECIPE FEATURES

VEGAN ZEASTAR VEGAN SHRIMPZ

DETAILS

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