Vegan Sushi

For the Sushi Rice

1. 1. Wash the Sushi rice 3-4 times with cold or room temperature water.
   2. In a deep bottomed pan add the washed sushi rice and 2 cups of water.
   3. Set it over medium heat and bring it to a boil.
   4. Once the water starts to bubble, cover and cook over low heat for 12-14 minutes.
   5. Turn off the heat and let it sit covered for 15 minutes.
   6. Heat the rice vinegar along with 1 tablespoon sugar and 1/2 teaspoon salt.
   7. Let it boil until the salt and sugar dissolve.
   8. Transfer the cooked rice to a bowl and slowly add the vinegar mixture little by little while mixing the rice thoroughly until all the mixture is incorporated into the rice.
   9. Cover with a damp cloth and set aside to cool to room temperature.

For the Sushi Filling

1. 1. Chop the watermelon into long strips and marinate them with 2 teaspoons of soy sauce.
   2. Chop the cucumber, carrot and purple cabbage into long strips.

   

For the Sushi Roll

1. 1. Wrap the sushi mat with cling wrap.
   2. Place a Nori sheet over the sushi mat.
   3. Place a thin layer of sushi rice leaving half-inch from one side of the nori sheet.
   4. Place the cucumber, carrot, cabbage, and watermelon in the middle going all the way to the ends of the nori sheet.
   5. Slowly and firmly roll the sushi mat, in 3 steps. Fold the sushi mat over the nori and rice, roll and press firmly, roll the mat again and press, and roll a third time and press until a sushi roll is formed.
   6. Unroll the sushi mat to reveal the sushi roll.
   7. Wrap the sushi roll in cling wrap.
   8. Cut the roll into bite-sized pieces. 
   9. Remove from the cling wrap and serve immediately with pickled ginger, wasabi, and soy sauce.

   

   

Mayo Sauce

1. 1. In a small bowl, add the mayo, Dijon mustard, and Sriracha sauce and mix well.
   2. Top the Sushi with the sauce and sprinkle the sesame seeds.