Sushi Sandwich with Chipotle Cashew Mayo

For the Rice: Cook 1-2 cups of rice according to package directions. Once the rice is cooked, add the rice vinegar, cane sugar, pinch of salt, and sesame seeds. Mix well to combine.

For the Chipotle Cashew Mayo: Soak the raw cashews in hot water for 10 minutes. Discard the soaking water. Place the soaked cashews in a blender with 1/4 cup water, nutritional yeast, 1 tsp salt, 1/2 tsp pepper, 1 tsp garlic powder, 1/2 tsp onion powder, the juice of 1 lemon, and 1-2 chipotle peppers from a can of chipotles in adobo (you can remove seeds for a less spicy mayo). Blend on high until completely smooth. Add 1-2 tablespoons of extra water if needed to reach your desired consistency. Taste and adjust seasonings to your liking.

How to Assemble: 1. Set up your workspace by laying a large piece of plastic wrap over a clean, dry cutting board. Lay a nori sheet on top, with the smooth side facing down. 2. Spread the prepared rice onto the center of the nori sheet, positioning it in a diamond angle. (Tip: Make sure to wet your hands while doing this to prevent the rice from sticking). 3. Add your desired toppings, such as avocado, baked sweet potato, cilantro, cucumber, carrot, and a dollop of chipotle cashew mayo, onto the rice. 4. Using the plastic wrap, pull one edge of the nori sheet towards the center of the 'diamond' rice. Press down to allow the nori to stick to the rice, then peel back the plastic wrap. Repeat for the opposite side and the remaining corners, folding the nori over the fillings to create a square-shaped sandwich. 5. Keep the sushi sandwich wrapped in the plastic wrap for a couple of minutes. Gently press down to help the nori stick to the rice and hold its shape. You can either keep it in the wrap to take with you for lunch/snack or unwrap and serve immediately.