Ever want the taste of sushi without the hassle of rolling it? That was my issue the other night. It was a hot one here in northern California (well, hot by west coast standards) and the thought of spending a lot of time in my warm kitchen situated at the center of our house with no ventilation or cross-breeze was simply unbearable. I made a cold noodle dish that I’ll post about in a couple of days but I needed a second dish to go with it. A package of dry roasted seaweed (the nori cut into rectangular sheets that they sell everywhere now) was the inspiration for this fresh take on sushi that was a hit around our dinner table.
These little bites are a burst of flavor with the combination of salty, crisp nori, tender rice, creamy avocado, the fresh bite of sliced scallions and sprouts and a delicious sweet teriyaki mayo that swirls perfectly with chili sauce for dipping. You can try these with other things besides avocado, too!
To make these Open-Faced Sushi you’ll need:
- 1 package dry roasted seaweed
- 1 cup of sushi rice, cooked and seasoned with 2 tsp rice vinegar and 1 tsp sugar
- 1 ripe avocado
- 2 scallions, sliced
- a handful of sprouts (any kind works!)
- 3 tbsp Vegenaise or other vegan mayo
- 2 tbsp teriyaki sauce
- 1 tsp agave, or more if you like it sweeter
- chili sauce (I used Siracha)
Place the seaweed sheets on a serving platter. Slice the avocado thinly and place 2-3 slices on each sheet. Take the cooked, seasoned rice and with damp hands, shape little nuggets of rice by squeezing it in your hands tightly until they’re molded together. Place the nuggets of rice on top of the avocado slices. Then top with the scallions and sprouts. To make the sauce, combine the mayo, teriyaki sauce and agave and whisk until well blended. Drizzle it with a spoon over each piece of Open-Faced Sushi and then around the platter to decorate. Drizzle the hot chili sauce around the plate as well.