Vegan Deconstructed Sushi

1 cup Japanese rice (measured before cooking)

1 avocado (softness like tip of nose) ~$1

1 package seaweed snack (I used GimMe Teriyaki) ~$2

soy sauce for serving (I used ~2 tbsp Yamasa low sodium)

Suggested optional add-ins:

Vegan cream cheese (I used Kite Hill chive)

Spicy mayo (+ Beyond Sausage)

Kanpyo

Inari

Japanese cucumber

Vegan shrimp

Cook rice according to package directions (I used a rice cooker)

Remove from heat and cool to room temperature

Slice avocado in half lengthwise

Slice both sides into 3-4 pieces length and widthwise to make 12-16 pieces each

Separate avocado from skin with a spoon

To assemble: Grab one piece of seaweed, spoon rice in the middle, top with avocado, cream cheese if desired, fold seaweed, dip into soy sauce, eat, and repeat

If using beyond sausage: Set oven to 350 degrees F 

Place one sausage in a pyrex dish (I used bread loaf size), place in oven, and bake for 45 min total including preheating time

If paper from packaging sticks to sausage, remove paper after 10 minutes of baking and return to oven 

Remove from heat and cool

Cut sausage into thin strips, about 1/4 inch thick and 1 1/2 inches long

Add 2 tbsp vegenaise to a small dish and mix with 1 tsp sriracha until incorporated

Add sausage pieces a few at a time, mixing in between until well coated

Serve as a side dish with deconstructed sushi