Sushi Soy Wraps Recipe
1 cup (145 g) prepared, sushi rice
¾ cup (180 ml) water
1 tablespoon (15 ml) seasoned rice vinegar
½ teaspoon tamari
¼ teaspoon toasted sesame oil
Pinch of sugar
For Gingery Vegetables
1½ cups (225 g) shredded napa cabbage
½ cup (48 g) grated daikon radish
½ cup (50 g) chopped scallion
2 teaspoons ume plum vinegar
½ teaspoon grated fresh ginger
For Dipping Sauce
2 tablespoons (30 ml) mirin
½ teaspoon sriracha, to taste
½ teaspoon tamari
½ teaspoon ume plum vinegar
¾ cup (94 g) all-purpose ﬂour
½ teaspoon ﬁne sea salt
¼ teaspoon baking powder
2⁄3 cup (160 ml) sparkling water, chilled Canola oil, for cooking
6 asparagus stalks, cut in half
1 large portobello mushroom cap, stemmed, gilled, and cut into ½-inch (1.3-cm) slices
4 soy wraps
½ avocado, pitted, peeled, and sliced
1TO MAKE THE RICE: Combine the rice and water and cook according to the package directions. Scoop it into a bowl. Combine the vinegar, tamari, oil, and sugar in a small bowl, then pour over the rice and gently fluff. Let cool.
2TO MAKE THE VEGETABLES: Stir all the ingredients together in a medium-size bowl.
3TO MAKE THE DIPPING SAUCE: Combine all the ingredients in a small bowl.
4TO MAKE THE TEMPURA: Whisk the flour, salt, and baking powder together in a deep bowl. Whisk in the sparkling water. The mixture should be thick enough to coat the asparagus and mushroom without dripping off. If needed, add 1 tablespoon (8 g) flour or (15 ml) sparkling water.
5Line a baking sheet with paper towels. Pour 1 to 2 inches (2.5 to 5 cm) canola oil into a deep, heavy-bottomed saucepan, and heat over medium-high heat. Or heat 3 to 4 inches (7.5 to 10 cm) oil in a deep fryer to medium-high heat. Working in batches, dip the vegetables in the batter to coat, slide them into the oil, and fry until golden, 4 to 5 minutes. Do not crowd the fryer or the temperature of the oil will drop. The correct oil temperature should cause a coated vegetable to bubble. Batter and fry all the vegetables and transfer them to the baking sheet to drain.
6TO ASSEMBLE THE WRAPS: Place the wraps on a cutting board. In the centre, spread 1/4 cup (46 g) rice and 1/4 cup (20 g) vegetables. Top evenly with the tempura and the avocado slices. Fold two opposite corners in and roll the wrap closed. Serve with the dipping sauce.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.