I think I got pretty close, although vegan mayo still freaks me out a bit...
(scroll down for the complete menu from this dinner party)
Crunchy Pirates Roll
(inspired by shojin)
for sushi roll:
mixture of brown and white short-grain rice, fully cooked and seasoned with rice vinegar, salt and sugar
cucumber, peeled and cut into small and very long rectangular prisms
vegan mayo (I used spectrum light canola mayo)
tempeh, steamed and finely crumbled
Instructions1. Make cucumber-rice sushi rolls. Cut into bite-sized pieces and set aside.
2. Mix all the topping ingredients. Do not add the rice crispies until you are ready to assemble, serve, and eat; they get soggy within minutes. Top each piece of roll with a generous dollop, and serve immediately.
The complete menu:
- Crunchy Pirates Rolls
- Ramen with not-chicken stock, served with sesame oil, scallions, and chili oil as garnishes
- Tempura mushrooms (I made this recipe, but this one is much better) with dipping sauce
- Steamed kale salad with edamame and shredded carrots; dressing consisted of rice vinegar, lime juice, canola oil, sesame oil, wasabi, tamari, and sesame seeds (see also this kale salad)
Sesame Kale Salad with Carrots and Edamame