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Vegetarian open sushi recipe
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Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Transform sushi into bite-sized vegetarian rice patties for a fun and interactive dining experience.
Ingredients:
  • 200.00 gm sushi rice, rinsed, drained
  • 32.50 gm sushi seasoning
  • 150g Japanese teriyaki tofu
  • 9.20 gm vegetable oil
  • 1 small carrot, grated
  • 62.50 ml finely shredded red cabbage
  • 66.25 gm roasted sesame dressing
  • 1/2 small avocado, thinly sliced into wedges
  • 12 small fresh coriander leaves
Instructions:
  • In a saucepan over medium-high heat, combine rice and 1 1/2 cups of water. Bring to a boil, stirring occasionally. Reduce heat to low, cover, and cook for 15 minutes until tender. Let it stand covered for 5 minutes. Stir in seasoning, then spread over a large tray and allow to cool for 15 minutes.
  • Shape the rice into 12 patties using damp hands, each patty should be about 2 1/2 tablespoons.
  • Cut tofu pieces crossways into halves, then slice each half into 4 triangles. Pan-fry in oil over medium-high heat until golden brown on each side, about 1 to 2 minutes per side. Drain on paper towel.
  • Mix together shredded carrot, cabbage, and 1 tablespoon of dressing in a small bowl.
  • Place the rice patties on a serving platter, divide the carrot mixture among them, and top with tofu, avocado, the remaining dressing, and coriander. Serve and enjoy!

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