Vegan California Roll

Total Time: 30 Minutes | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Servings: 1-2 (8 Pieces)

Ingredients
1/2 cup of short grain rice
1/2 cup of water
1 tsp of rice wine vinegar
3/4 cup of artichoke hearts
1/2 tsp of old bay
1 tbsp of vegan chipolte mayo
1 nori sheet
1/4 of an English cucumber
1/2 of an avocado

Directions
1. In a small sauce pan, add rinsed short grain rice and water. Boil for approximately 10 minutes or until all excess water is gone. Remove from heat and add rice wine vinegar. Mix well. Set aside and let cool.

2. Slice artichokes into thin strips and add to a large bowl. Add in old bay and vegan mayo. Mix well and set aside.

3. Slice cucumber into 10 thin slices. Slice avocado into small pieces. Set aside.

4. Once rice is completely cooled, place a nori sheet on a bamboo mat. Spread rice evenly over sheet, leaving about 1/2”-1” space on each side. Top with artichokes, cucumber and avocado.

5. Carefully roll the nori sheet from the bottom up to create sushi roll. Place the bottom edge of the bamboo mat on the top of the sushi roll and hold firmly with your hand. Pull the top side of the bamboo mat to firmly seal and form sushi roll.

6. Remove sushi roll from bamboo mat and cut into 8 pieces. Serve and enjoy!

Note: This recipe makes a larger sushi roll. If you prefer smaller rolls, portion recipe over 2 nori sheets.