Vegan Asian Festival Special
Introduction
In the spirit of today's vibrant food festival, I present a dish that embodies the rich tapestry of flavors and textures found in Asian cuisine, reimagined in a vegan format. This special recipe combines the fresh, aromatic, and umami elements into a delightful culinary experience, perfect for making any day feel like a celebration.
Ingredients
- 200g dehydrated watermelon, thinly sliced
- 1 large avocado, sliced
- 200g jackfruit, cooked and shredded
- 1 cup tempura batter (made with chickpea flour and sparkling water)
- 2 large sweet potatoes, cut into strips
- 2 cups shiitake mushrooms, sliced
- 1 tbsp sesame oil
- 2 tbsp tamari soy sauce
- 1 tbsp maple syrup
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1 tsp chili flakes
- 4 cups cooked sushi rice
- Nori sheets
- Fresh cilantro and sesame seeds for garnish
Instructions
- Prepare the dehydrated watermelon by marinating it in tamari, maple syrup, ginger, and garlic for at least 2 hours.
- Lightly fry the shiitake mushrooms in sesame oil until they begin to soften. Add chili flakes for an extra kick.
- Dip the sweet potato strips into the tempura batter and deep fry until crispy and golden.
- Warm the sushi rice and spread onto nori sheets. Layer with marinated watermelon, avocado slices, fried sweet potato, and shredded jackfruit.
- Roll the sushi tightly, then slice into bite-sized pieces.
- Garnish with fresh cilantro and a sprinkle of sesame seeds before serving.
Enjoy this festive dish that not only pays tribute to the essence of the food festival but also pushes the boundaries of vegan cuisine. Perfect for sharing with friends or savoring solo, it's designed to bring joy and satisfaction to your palate.
Hiroshi
| Nutritionfacts | Calories: 350 per serving, Fat: 12g, Carbohydrates: 54g, Protein: 8g |
|---|---|
| Preparation Time | 3 hours |
| Allergy Information | Soy, Sesame, Gluten |