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全素寿司饭

全素寿司饭

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Turn your favourite sushi into a donburi style one-bowl meal with these vegetarian sushi bowls. These bowls bring together sweet, seasoned sushi rice, a wide variety of fresh vegetables, and savoury flavours such as seaweed and sesame seeds, for a delicious and nutritious meal that can be easily prepared and served for lunch or dinner.

Recipe courtesy of Great British Chefs.

材料

80g of nishiki sushi rice, rinsed
2 tbsp of rice wine vinegar
2 tbsp of water
1 tbsp of brown sugar
1/2 bunch of spring onions
1 mango, (small), sliced
2 carrots, (large), grated
60g of seaweed, (dried), sliced and soaked in water
2 tbsp of sesame oil
1/2 cucumber, (small), finely sliced
1 handful of alfalfa sprouts
2 tbsp of sesame seeds, toasted
200g of frozen peas
2 tbsp of milk
1 tsp wasabi paste

做法

  1. Begin by cooking the rice. Place the rice in a medium-sized pan and cover with cold water. Bring to the boil, then reduce the heat to a simmer and cook uncovered for 20 minutes.
  2. Meanwhile, place the vinegar, 2 tbsp water and sugar in a small pan and cook over a medium heat for 4–5 minutes or until the sugar has dissolved.
  3. Place the cooked rice in a bowl and combine with the vinegar mixture and spring onions. Season to taste and set aside.
  4. In a small bowl, toss together the seaweed, sesame oil and half the toasted sesame seeds. Set aside until ready to assemble.
  5. To make the pea purée, bring a medium-sized pan of salted water to the boil. Add the peas, lower the heat and simmer for 10–15 minutes.
  6. Strain and blend the mixture with a handheld or stand-alone blender until you have a smooth purée. Adjust the consistency with the milk until a slightly loose, dropping consistency. Stir through the wasabi and season to taste. Keep warm.
  7. In two bowls or bento boxes, spoon in the rice and top with the mango slices, grated carrot, seaweed, cucumber and the alfalfa sprouts. Add a dollop of pea purée, sprinkle over any remaining sesame seeds and serve.

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