2nd November, 2021
Sushi is a traditional Japanese dish popular across the world, mainly made of raw seafood and vegetables accompanied by steamed vinegared rice.
This blog post will inspire chefs to make unique vegetarian sushi dishes catered specially for vegetarian customers that love Japanese cuisine.
Let’s explore two exciting vegetarian sushi recipes that can be added to your restaurant menu.
As a chef, it’s important to craft your own identity and experiment with things that aren’t traditional, for example, creating an aubergine sushi dish.
2. Toast sesame seeds until golden and crush them once cooked.
3. Prepare marinade for aubergine: mix sesame oil, soy sauce, rice vinegar and crushed sesame seeds and set aside.
4. Cut the aubergine vertically, salt both sides of each half and set aside for 60 minutes. Rinse the salt and dry the slices with a paper towel.
5. Heat sesame oil in a pan, add aubergine halves and allow them to cook and char on each side for 5 minutes. Once cooled, cut them into long strips and coat in the marinade prepared earlier.
6. Vertically slice carrots and cucumbers.
1. Wrap sushi mat in cling film. Place nori sheet on top of the mat, rough side upwards.
2. Evenly spread sushi rice on the nori sheet, leaving a 1cm margin at the top for sealing. Press the rice down into the mat with the back of a spoon.
3. Place all the filling ingredients in the middle of the nori sheet. Roll the sheet using the mat, squeezing tightly to make sure everything is bonded. When reaching the end of the roll, brush water on the margin left to seal properly.
4. Cut the roll into 5 pieces and serve with the leftover marinade or soy sauce.
Break tradition with another exciting vegetarian recipe that will appeal to customers that not only love sushi but also enjoy trying unusual new dishes.
1. Rice seasoning preparation: mix vinegar, honey, sugar, and salt.
2. Coconut batter preparation: mix flour, cornflour, salt, carbonated water, ice cubes, coconut, and breadcrumbs.
3. Rice preparation: mix quinoa and water in a pan on medium heat and bring to boil. Reduce heat and simmer for 20 minutes. Add half of the rice seasoning into cooked quinoa and spread a thin layer onto a cutting board and let it cool for 10 minutes. Turn it over and cool for 5 more minutes and set aside in a non-metal bowl, covered with a damp cloth.
4. Drain excess moisture from the tofu and cut vertically. Lightly dust with cornflour and coat with coconut batter. Fry until golden brown on all sides.
5. Thinly slice all other vegetables and wrap all the ingredients together using the same rolling method mentioned above.
We hope these two unique recipes have sparked some inspiration for the next time you’ll be developing a vegetarian sushi dish for your restaurant.
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