Vegan Asian Picnic Spread
Introduction
Introducing the Vegan Asian Picnic Spread - a delightful, plant-based recipe that brings together the flavors and textures of traditional Asian cuisine in a fresh, picnic-friendly format. This dish is perfect for those looking to enjoy a colorful, nutritious, and delicious meal outdoors.
Ingredients
- 1 cup dehydrated watermelon, thinly sliced
- 1 cup young jackfruit, shredded
- 1 medium carrot, julienned
- 1 cucumber, julienned
- 1 small red bell pepper, thinly sliced
- 1/2 cup radishes, thinly sliced
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons sesame seeds
- 4 nori sheets
- 1 cup sushi rice, cooked and seasoned with rice vinegar
- Soy sauce (for dipping)
- Wasabi and pickled ginger (optional)
Instructions
- Prepare the dehydrated watermelon by marinating it in a mixture of soy sauce, mirin, and a hint of smoked paprika for 30 minutes.
- Prepare the sushi rice according to package instructions, seasoning it with rice vinegar.
- Lay out a nori sheet on a bamboo sushi mat. Spread a thin layer of sushi rice evenly over the nori.
- On the rice, arrange a line of marinated watermelon, shredded jackfruit, carrot, cucumber, and red bell pepper.
- Carefully roll the sushi using the bamboo mat, pressing gently to seal the roll.
- Slice the sushi roll into bite-sized pieces and garnish with sesame seeds.
- Arrange the sushi pieces on a platter with sliced avocado and radishes around the edges. Sprinkle chopped cilantro over the top.
- Serve with soy sauce for dipping, and optional wasabi and pickled ginger.
Enjoy this vibrant Vegan Asian Picnic Spread at your next outdoor gathering! It's sure to impress with its bold flavors and wholesome ingredients, making it a standout dish that everyone can enjoy.
Hiroshi
| Nutritionfacts | Calories: 300, Fat: 9g, Carbs: 45g, Protein: 8g |
|---|---|
| Preparation Time | 1 hour |
| Allergy Information | Soy, Sesame, Gluten (optional wasabi and pickled ginger) |