Ingredients
Serves 6
QUINOA BASE
homemade teriyaki sauce
cashew wasabi cream
sushi layers
Method
- First make the quinoa base. Wash the quinoa under cold, running water until the water runs clear. Add the quinoa and water to a saucepan over a high heat, stirring occasionally, until it boils. Reduce the heat to low and simmer, uncovered, for 10–12 minutes.
- Combine the vinegar, sugar, and salt in a small bowl.
- Once the quinoa is cooked, transfer it to a ceramic or plastic bowl, then fold the vinegar mixture into the quinoa. Place in the fridge to cool.
- Next, make the teriyaki sauce. In a small saucepan, mix all the ingredients together and heat over a medium heat and bring to a boil, then gently simmer for 15 minutes, or until slightly thickened. The ‘sushi jar’ only requires 120ml of the sauce, but it’s great to keep in a sealed bottle in the fridge to enjoy with other dishes.
- To make the cashew wasabi cream, add all the ingredients to a blender, gradually adding the water as needed, and blitzing for about 30 seconds until smooth and creamy.
- To assemble the sushi jar, place ¼ cup of the quinoa mixture at the bottom of a sterilised jar. Follow with a layer of the cabbage, carrots, beans, ginger, avocado, and wakame seaweed. Repeat with the other jars until all ingredients are used up. Squeeze the lime over the salad layers.
- When ready to serve, grill the prawn-style pieces (if using). Skewer the ‘prawns’ and dip them into the cashew wasabi cream, then add them to the salad jars.
- Serve, drizzled with 2–3 tbsp of teriyaki sauce.
TIP: These little sushi jars are perfect to seal and refrigerate for up to 3 days.
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This recipe is an edited extract from Made with Love and Plants by Tammy Fry, published by Penguin Random House, South Africa. Photography by Nigel Deary and Sonja Wrethman. |
