Vegan beet sushi sandwich with fermented vegetables


2 beetroot gold full vegetable tortilla 

100 g Complete Organics cabbage with cranberries

100 g Complete Organics turmeric kale

20 g sushi rice

1 Tbsp rice vinegar

½ Tbsp sugar

pinch of salt

50 g lettuce

¼ cucumber

1 avocado


For the sauce:

100 ml vegan alternative to mayonnaise

3 Tbsp Complete Organics Sriracha

Prep time: 40 minutes

Servings: 2 


Wash the sushi rice thoroughly, drain and cook according to the instructions on the package. For the marinade, mix rice vinegar, sugar, and salt until the sugar is dissolved.

Carefully mix the sushi rice with the marinade and let it cool briefly.

Peel, pit and slice the avocado. Cur the cucumber into thin and long slices.

Top the tortilla wrap with sushi rice, lettuce, avocado slices, cucumber, sprouts, and cabbage with cranberries or turmeric cabbage. Top with another layer of sushi rice and fold the wrap on all sides. Wrap the sushi sandwich in a beeswax cloth until everything holds together well. 

For the sauce, mix vegan alternative to mayonnaise and sriracha in a small bowl.

Then with a sharp knife cut the sushi sandwich in half and serve with the sauce.


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