In 2020, I outlined the ins and outs of: The Vegan Cookbook Challenge! Click the title for more information.
Today I am sharing my sixth re-creation. Using a number generator, I landed on page 135 of The Global Vegan and the result was a recipe for Korean Sushi. Check out the menu category to see my past attempts. Without further ado, let’s see how I went below.
KOREAN SUSHI – THE RECIPE
– 80 g Tempeh, sliced into thin strips
– 2 tablespoons of Hot Sauce or Soy Sauce if you don’t like spicy food
– 1 tablespoon of Sesame Oil
– 3 cups of cooked Brown Rice
– 3 Nori Sheets
– 6 pickled Daikon Batons
– 3 tablespoons of Kimchi
– 1/2 Avocado, finely sliced
– 2 tablespoons of Sesame Seeds
– Sorrel Leaves to serve (optional)
1.) Place the tempeh and hot sauce/soy sauce in a bowl, mix well and set aside for 20-30 minutes to marinate.
2.) Stir half the sesame oil through the cooked rice and set aside.
3.) Heat a frying pan over medium heat, add the tempeh and fry for 1 minute on each side or until golden. Set aside.
4.) Lay a nori sheet on a bamboo sushi mat and spread with a thin layer of rice, leaving a 2.5 cm border. Place a few strips of tempeh along the centre of the rice and top with two pieces of pickled veg, 1 tablespoon of the kimchi and a few slices of avocado. Dab a little water along the top edge of the nori sheet and roll up as you would a sushi roll, using the bamboo mat to assist you. Repeat with the remaining nori sheets and filling.
5.) Brush the rolls with the remaining sesame oil, sprinkle over the sesame seeds and refrigerate for 20 minutes.
6.) Once chilled, use a sharp knife to cut each roll into four to six even pieces. Serve with the hot sauce or soy sauce and a few sorrel leaves scattered over the top, if desired.
KOREAN SUSHI – THE END RESULT
First of all, I want say a huge thank you to my best friend Christine for helping me make this dish. I’ve only tried making sushi once before and it was an absolute disaster. She is very skilled at the art of sushi-making so I got a proper masterclass from her. I wasn’t able to get my hands on daikon or sorrel leaves but we used maple syrup to achieve a stickier consistency with the rice. Any type of sugar or sweetener can work. We also used tofu instead of tempeh (just personal preference). I am not normally a fan of kimchi. The taste and smell are way too strong for me but mixed in with the sushi, it was actually delicious. The flavours totally work. I am really impressed and happy with how this recipe turned out. I highly recommend it. I am excited to make different types in the future.
I hope you enjoyed this post in The Vegan Cookbook Challenge! Let me know if you’ve made this dish before and have any tips on how to improve it. Thanks for reading!
Peace & Love xoxo