 about 16 sushi, vegan |
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Chirashi sushi means scattered rice and is usually served in a bowl with typically nine
toppings. The idea is to arrange the ingredients as beautifully as possible in order
to create a work of art. I have served it in a small lettuce leaf in the restaurant and the recipe below is just a play on the theme of topping sushi rice without rolling and using western syle ingredients. |
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Ingredients 200g (1 cup) cooked beetroot little vegetable oil 3 tbsp sunflower seeds little salt 2 tbsp soy sauce 2 tbsp rice vinegar 3 tbsp vegetable oil 1 batch sushi rice |
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Preheat your oven. Place the sunflower seeds in a bowl and season with some salt and mix in a
little bit of vegetable oil - enough to just coat them. Place the seeds on a baking tray and roast for 10 minutes until they just start to brown. Put 1 tbsp of sunflower seeds aside and put the rest in the pesto. |
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To make the pesto mix the sunflower seeds, rice vinegar, soy sauce and vegetable oil in a food
processor. Whizz it up. This pesto will keep for up to week in the fridge. Cook a batch of sushi rice and whilst still warm mould them in to small balls. Top them with the pesto, sprinkle over a few sunflower seeds, and serve. |
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