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Mains

Sushi Salad Plate

This Japanese inspired salad is both nutritious and satisfying. Combining crunchy pickled vegetables, red rice, fresh avocado with moreish tempeh and creamy wasabi mayo. An explorative feast for both the eyes and tastebuds.

This was cooked for Loving Earth staff lunch by Claire Keown and Thea Blank, our lovely production staff!

Sushi Salad Plate

Print Recipe

SERVES 4

ingredients

1 eggplant
2 carrots
1 bunch radish
500g tempeh
1 cucumber
½ tbsp black sesame seeds
1 tbsp wasabi
¼ cup vegan mayo
1 tbsp wasabi
1 avocado
1 cup wild red rice
½ bunch of spinach
3 nori aheets
½ cup sushi vinegar
¼ cup mirin
3 tbsp Coconut Oil see product
3 tsp Salt
3 tbs ponsu sauce
pickled ginger

method

Step 1Julienne the carrots, cucumber and radish then add rice wine vinegar and soak for 1 hr. Pour out excess liquid and put aside.
Step 2Preheat the oven to 250 degrees and chop the eggplant into strips. Mix miso with ¼ cup of water. In a seperate container combine the eggplant and toss with the miso/water mix. Bake for 30 min and set aside.
Step 3Cook rice for 25 minutes let cool and add ¼ cup of sushi vinegar and ¼ of mirin.
Step 4Chop the spinach into small strips, break nori into small peices and combine with rice and set aside.
Step 5Heat coconut oil in a pan, add sliced tempeh and sautee with the ponzu sauce till crispy.
Step 6Serve the rice mixture on a plate with eggplant, tempeh and the pickled salad on top.
Step 7Sprinkle with black sesame seeds, sliced avocado and pickled ginger. Enjoy!