Sushi explosion with wasabi yoghurt

Sushi explosion with wasabi yoghurt

By
From
The Green Kitchen
Serves
4
Photographer
Johanna Frenkel

This is what happened one day when we felt like making our own vegetarian sushi, but were too lazy to go through the whole Japanese rice and roll procedure. Instead we marinated tofu, boiled some brown rice, chopped our favourite vegetables, cut the seaweed into pieces and made it look like the sushi had exploded into a bowl. We love this salad. The sesame oil, rice vinegar and seaweed give the salad that sushi feeling, but with a more nourishing twist.

Marinated tofu

Ingredients

Quantity Ingredient
75ml sesame oil
75ml soy sauce
2 tablespoons rice vinegar
1 garlic clove, crushed
1/2 red chilli, seeded and finely chopped
2.5cm fresh ginger, peeled and grated
300g firm tofu, drained, dried and cubed

Brown sesame rice

Quantity Ingredient
400g brown, red, wholegrain or wild rice
pinch sea salt
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon coriander, chopped

Pickled ginger

Quantity Ingredient
a large chunk fresh ginger, approx 12 cm, peeled and thinly siced
sea salt
60ml apple cider vinegar
1 tablespoon honey
pinch sea salt

Wasabi yoghurt

Quantity Ingredient
120ml plain yoghurt
1 tablespoon green wasabi paste

Salad ingredients

Quantity Ingredient
1 large broccoli, cut into florets
1 spring onion, thinly sliced
2 avocado, stoned, peeled and cubed
12 crimini mushrooms, cut in quarters
1 handful sugarsnap peas, halved lengthwise
1 small handful bean sprouts
1/2 cucumber, cut into sticks
8 sheets nori seaweed, cut into 5 x 5 cm cubes
1 tiny handful sesame seeds
1 large handful coriander, leaves picked

Method

  1. MARINATING THE TOFU

    Drain the tofu and pat dry with kitchen towel. Cut into 2.5 cm cubes. Mix the ingredients for the marinade in a bowl and add the tofu. Mix until well coated. Chill for at least 25 minutes (longer if you have the time).
  2. PREPARING THE RICE

    Rinse the rice in water until it comes clear, drain and add to a saucepan with 1 litre boiling water and the salt. Bring to the boil. Reduce to a simmer for 45 minutes or until tender and the water has been absorbed. Cool slightly and stir in the rice vinegar, sesame oil and coriander.
  3. PREPARING THE PICKLED GINGER

    Peel the ginger root and slice it very thinly lengthwise, place on a plate, sprinkle with salt and set aside for 15–30 minutes. Squeeze the ginger with your hands, rinse it under running water and squeeze again. Place in a small bowl. Whisk the ingredients for the marinade together with 2 tbsp water and pour over the ginger slices. Pickle for 15–30 minutes.
  4. PREPARING THE WASABI YOGHURT

    Stir the yoghurt and half of the wasabi paste together. Taste and add more wasabi if you like – the flavour of the wasabi is quite different depending on the brand you use.
  5. ASSEMBLING

    Blanch the broccoli – place the florets in a bowl and pour boiled water over, let sit for 2 minutes, then drain and rinse in ice cold water. Combine all the vegetables and nori together in a bowl.
  6. Divide the rice into 4 large bowls and top with the vegetables and the marinated tofu. Drizzle the rest of the tofu marinade over the salad and top it with sesame seeds and coriander. Serve with the marinated ginger, wasabi yoghurt and some soy sauce.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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