- 250 grams of Sushi rice
- 1/2 Cucumber
- 1 Avocado
- 1 Mango
- 1 Carrot
- 100 grams of Edamame beans
- As much as you like Seaweed
- 2 tablespoons of Vegan mayo
- 1 tablespoon of Wasabi
- As much as you like Soy sauce
- 1 Nori sheet
- 100 grams of Tempeh
- 1 teaspoon of Smoked paprika
- A pinch of Salt
- 2 Spring onions
Cook the sushi rice accordig to the package instructions.
Make the wasabi mayo:
Thinly slice half a cucumber, the carrot and the spring onions.
Carefully open an avocado and take out the seed. Scoop the avocado out of the shell and slice this as well. You can save this step as the final step because avocados easily brown. Or you can do it now but then you'll need lemon juice to prevent it from going brown.
Peel the mango and cut off the top and the bottom. This will make it easy to slice.
Take out all of the edamame beans out off their "shell" and set aside.
Take a nori sheet used for sushi and slice into thin strips.
To asemble, simply put a few spoonfuls of the sushi rice in a bowl.