One of the important ‘hurdles’ that I had to jump over when transitioning to a plant-based lifestyle was fear of missing out on some of my favourite cuisines, particularly Japanese and Mexican. Fortunately, I quickly realised that the flavour associated with cuisines is tightly held within the herbs, spices, marinades and other condiments that combine to create those familiar tastes and aromas that we associate with food from various parts of the world. For example, ginger, wasabi and soy/tamari are what really makes the Japanese experience, not the piece of tune which if eaten alone has very little taste. The key with replicating your favourite animal-based meals in a plant-based variation is to use the same flavour combinations and then find something that can mimic the animal protein texture. Get the texture and flavour right and you can’t go wrong!
Now…time to make some sushi!
- 1 cup cooked brown rice
- sushi rice seasoning
- 1 sheet nori
- 300 g 1 block x Organic Village Chickpea and Linseed Tempeh or other Tempeh if you're not from Australia sliced through the middle then cut to make a 10cm square.
- 1/3 cup grated carrot sliced thin
- ½ cucumber sliced thin
- ½ avocado sliced thin
- Cook brown rice until well cooked then add sushi seasoning and allow to cool.
- To assemble sandwich place nori sheet shiny face down on a piece of glad wrap
- Place ½ of the rice onto the centre of the nori sheet in a 10cm square at a 45-degree angle.
- Shallow fry tempeh in olive oil or veggie broth until golden brown
- Place Tempeh on top of rice then layer remaining ingredients.
- Fold corners of the nori sheet into the centre to create a square.
- Gather plastic wrap around sandwich and place seam side down in the fridge for 10-15 min.
- With a sharp wet knife slice through the centre of the sandwich.