"It starts with seasoned sushi rice (which I could eat just by itself) and is topped with a variety of fun things to munch on such as salt- and lime-seasoned cabbage, edamame beans and glazed pieces of barbecued tempeh, all bound together with a gentle but perky sriracha sauce. Like many of us today, it borrows ideas from all over the world and is, I think, all the more delicious for it."
"Don't be put off by the long-ish ingredients list: except for steaming the rice and frying the tempeh, the rest is just chopping, mixing and assembly. Sushi seasoning, or seasoned rice vinegar, is widely available in the UK, and is a vinegar that has, very helpfully, been pre-seasoned. Prep 15 min Cook 45 min Serves 4 350g sushi rice 5 tbsp sushi seasoning 250g red cabbage, finely shredded 2 tbsp fresh lime juice Fine sea salt 160g frozen edamame beans, defrosted Black sesame seeds"
Seasoned sushi rice forms the base of a rice bowl topped with lime- and salt-seasoned shredded red cabbage, defrosted edamame and glazed barbecued tempeh. A creamy, tangy sauce of mayonnaise, sriracha, tomato puree and agave binds the components. Tempeh is marinated with garlic, chipotle paste, light soy sauce, tomato puree, lime juice, agave and salt, then fried in rapeseed oil. The rice cooks with a brief simmer and a ten-minute rest before folding in sushi seasoning. Prep time is about 15 minutes, cook time about 45 minutes, and the recipe serves four.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]