Veggie Sushi Roll with Jalapeño Plant Based Dip & Spread

Did you enjoy our recipe for Veggie Sushi Roll? Check out more ways to enjoy your food!

• 1 carrot, cut in thin strips
• 1 english cucumber, cut in thin strips
• ½ mango, cut in thin strips
• ½ cup tempeh, cut in thin strips & roasted
• 1 cup red cabbage, finely shredded
• Toby’s Jalapeño Plant Based Dip & Spread
• 2 cups sushi rice, cooked
• 1 tbsp rice vinegar
• 4 sheets nori
• 2 tsp sesame seeds
• 1 tsp wasabi
• 1 tsp chili sauce
• Soy sauce

Gather all of the ingredients. Lay out the nori flat, rough side up, and spoon on the rice a bit at a time using your hands to spread it to the edges. Dipping fingers in cold water prevents rice from sticking to your hands. Leave ¼ of a centimeter on the far edge of the nori.

Spread two tbsp of Toby’s Jalapeño Plant Based Dip & Spread in a line along the center of the rice horizontally. Arrange a strip of cucumber, carrot, mango, and tempeh over the dip, then sprinkle over with red cabbage.

Fold over nori then pinch and roll the ingredients tight, forming the roll with your hands. Place the fold on the bottom side and press gently. Repeat steps for the rest of the nori.

Carefully slice the rolls into 1 inch pieces and arrange on a serving dish. Serve with a ramekin of soy sauce, wasabi, and chili sauce. Enjoy!