Plant-based sushi 💚
– Top-right is a carrot scallion avocado roll topped with carrot confetti.
– Bottom-left is a spicy tomato cucumber roll topped with black & white sesame seeds and a lil drizz of Sriracha.
The second photo is how I cut and marinated the tomato. Diced works, too but it's a little messier for novices like me. After marinating, I put the gently tomato infused marinade in a little dish to enjoy with the sushi instead of straight soy sauce. That's why the sauce in the first photo has a slight reddish hue to it. It's only about a tablespoon of low sodium soy sauce here with maybe ½ teaspoon of Sriracha. It only absorbs a bit of it, so you can do what you want with the leftover marinade.
And I decided to double down on carrots. Of course I did, lol! I was peeling some anyway to go in the sushi and I thought it might be fun (and really quick) to cut them in very small Angie-style cuts to make a carrot confetti. It was quick, but I want to try making them even smaller in the future. Good times!
#plantbased #vegansushi #carrotcuts #carrotconfetti #satisfyinganddelicious