Spicy Vegan Sushi Rolls

In a small pot, wash the japanese sushi rice (1 cup) until the water is almost clear. Add water (1.25 cups) and cook over medium-high heat. When the water starts to boil, place the lid on and reduce the heat to low. Cook for [15-20 minutes] until the water is absorbed. Start 15m timer

Remove from heat, leave the lid on, and allow it to steam for [5-10 minutes]. Start 5m timer

While the rice is cooking, make the rice seasoning: add rice vinegar (2 tbsp), sugar (1 tsp), and [good pinch salt] to a small saucepan. Heat over the stovetop for a couple of minutes until heated through and sugar has dissolved. Start 2m timer

Once steamed, transfer the rice to a large bowl and pour over the rice seasoning. Gently fold the rice with a wooden paddle or spatula to evenly season. Fan the rice while folding to cool it down. Do not overmix to avoid mushy rice.

Slice the hearts of palm shreds (180 g) into thin strips and place in a bowl. Also slice the cucumber (0.5) and avocado (0.5) into thin strips.

Season the [hearts of palm shreds] with vegan mayonnaise (3 tbsp) and [1-2 tsp sriracha]. Stir to combine. Taste and adjust spice level if needed.

Prepare your workstation: wrap a bamboo mat with [plastic wrap], have a [small bowl of water], a [sharp knife], and a [clean towel] ready. Cut a [nori sheets] in half and place it shiny side down on the bamboo mat.

Using wet hands, spread a thin, even layer of the seasoned sushi rice evenly across the [nori sheet], leaving a small border on the top edge.

For an uramaki (inside-out) roll, sprinkle the rice with [sesame seeds] and gently press them in. Flip the [nori sheet] so the rice is face down on the mat. (Skip this step for a regular maki roll with seaweed on the outside).

Place some of the [spicy hearts of palm mixture] in a horizontal line across the middle of the [nori sheet]. Add slices of [avocado] and [cucumber strips] next to the hearts of palm, ensuring not to overfill.

Lift the edge of the bamboo mat closest to you and fold it over the filling. Use your fingertips to tuck in the filling and roll forward. Apply gentle but firm pressure to form a cylinder. Moisten the top edge of the [nori] with wet fingers to seal the roll.

Use the mat to shape the roll and edges as needed, then place the sushi roll onto the [cutting board].

Dip the [sharp knife] in the [small bowl of water] to wet the edge for easier cutting. Slice the uramaki in half, then cut each half into halves again to make 8 pieces. Wipe the [sharp knife] with the [clean towel] and wet again before each slice. Continue these steps to make more uramaki with the remaining ingredients.

Present your beautiful Spicy Vegan Sushi on a serving plate with soy sauce for dipping, pickled ginger, and wasabi for garnish. Enjoy your vegan rolls!