Cucumber Sushi Boats

Cucumber Sushi Boats

These very popular sushi boats are not only delicious but fun to eat! You can use a variety of fillings but these are stuffed with a yummy plant based salmon made from garbanzo beans, seasonings & beet powder for color. Served with a spicy mayo and a mix of black &white sesame seeds for garnish. Make them as a snack, appetizer or even a week day lunch.

Makes 12 mini boats

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Ingredients

6 mini Cucumbers
2 cups cooked Sushi Rice
15.5 oz (439g) Garbanzo Beans rinsed & drained
2 Tbsp (30g) Vegan Mayo
1 tsp (5ml) Rice Vinegar
1/2 tsp (2.5ml) Soy Sauce
1/4 tsp ground Beet Powder (mixed with 1/2 tsp (2.5ml) water)
Sriracha to taste
1/2 tsp (2.5g) Seafood Seasoning
1/4 tsp Kelp Granules
Salt & Pepper to taste
Sesame Seeds for garnish

Spicy Mayo (mix together)

1/2 cup (115g) Vegan Mayo
Sriracha to taste

Sushi Rice
1/4 cup (60ml) Rice Vinegar
2 tsp (10g) Sugar

Directions

1. Make the vegan salmon by adding the garbanzo beans to a food processor along with the vegan mayo, sriracha, soy sauce, seafood seasoning, kelp granules, rice vinegar and beet powder mixture (for color). Pulse until mixed well and you have a rough texture but no whole beans remain. Set aside.

2. Cook the sushi rice according to package directions to yield 2 cups cooked rice. Once the rice is cooked, heat the 1/4 cup rice vinegar and 2 tsp of sugar until the sugar has dissolved. Pour over the rice and mix well. Allow to cool to room temperature.

3.Cut the cucumbers in half lengthwise and using a spoon, scrape out the seeds creating the “boat”. Fill each cucumber boat with the sushi rice (about 3 tsp) and then top with the vegan salmon mixture (about 3-4 tsp).

4. To serve, drizzle with spicy mayo and a sprinkle of sesame seeds. Enjoy with a bit of soy sauce.