Dispite what I call them, these inari sushi are all plant based. I’m not a massive fan of fusion food, however in this case I think pumping up the flavours of Inari is a good idea because they can be a bit bland. I call them burger van inari (low brow meets high brow) because I make them with slow cooked caramelised onions that resemble the ones that I could smell wafting around hot dog stands and burger vans and always made me drool. I love onions and I love it when any recipe starts with them. These are great served as snackettes with drinks or with a tray of sashimi, sushi and one of my Japanese salads or sides (check the recipes out in the list of recipes)Continue reading
Chirashi is delicious deconstructed sushi in a bowl. I have made this recipe with black rice because I not only love it, it’s low glycemic and packed with nutrients and flavour. Then I added my favourite things like avocado, edamame beans, pink pickled onions and eggs, and made a dressing that I think works well with those ingredients. I made it for one, but you can make it for two or more.
A very tasty colourful vegan version of a chirashi sushi bowl, with sweet roasted aubergines and black rice which is low glycemic and tastes delicious… this super healthy bowl is perfect for a vegan dinner or with sashimi if not.
This sushi ginger is a game changer, I made it when I ran out of sushi ginger and thought I’d give it a go to see what happened and it has a more delicate flavour than commercial sushi ginger, which can sometimes taste a bit chemical. I eat it with sushi and sashimi… and in salads with avocados and eggs and in sandwiches. Try it it’s super easy.
this delicious easy recipe lower carb sashimi style tuna has a fab dressing which is sweet and savoury with the flavours of sesame and soya sauce. I serve it with the Japanese pickled ginger and a wasabi sauce as you would with Japanese food. It takes about 5 minutes to make and there’s no cooking. So it’s perfect if you fancy sushi and a bit of a sushi scenario and you don’t want the carbs. Make sure the tuna you buy is the colour of watermelon and has not gone brown, so it’s the freshest possible which tastes the best. I hope you like it as much as me…