Click here to printSushi 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!
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
- 3 tsp Salt
- 3 tbs ponsu sauce
- pickled ginger
method
- Step 1 :Julienne the carrots, cucumber and radish then add rice wine vinegar and soak for 1 hr. Pour out excess liquid and put aside.
- Step 2 :Preheat 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 3 :Cook rice for 25 minutes let cool and add ¼ cup of sushi vinegar and ¼ of mirin.
- Step 4 :Chop the spinach into small strips, break nori into small peices and combine with rice and set aside.
- Step 5 :Heat coconut oil in a pan, add sliced tempeh and sautee with the ponzu sauce till crispy.
- Step 6 :Serve the rice mixture on a plate with eggplant, tempeh and the pickled salad on top.
- Step 7 :Sprinkle with black sesame seeds, sliced avocado and pickled ginger. Enjoy!
Article printed from Loving Earth: https://lovingearth.net/
URL to article: https://lovingearth.net/blog/blog/2015/05/20/sushi-salad-plate/