Vegetarian sushi cakes
Search
Filter
Vegetarian sushi cakes
Bookmark
271 of 474

Vegetarian sushi cakes

Preparation time: 50 mins
Calorific value (per portion): 258 kJ / 62 kcal

Ingredients for 1 portions

  • 250 g cooked sushi rice 

1.

  • 1 baby cucumber, approx. 8 cm              
  • 1 radish                     
  • 2 pumpkin seeds

2.

  • 20 g each of red bell pepper and yellow bell pepper
  • 1 tbsp. sushi vinegar                      
  • 2 blades of chives   

3.

  • 1 tsp. cooked red lentils 
  • 1 ½ tbsp. cooked edamame beans                              

4.

  • 2 shiitake mushrooms, Ø approx. 4 cm
  • 1 tbsp. maple syrup (or honey)
  • ½ tsp. sugar
  • 1 tbsp. Kikkoman Naturally Brewed Soy Sauce                       
  • 1 pinch of toasted white sesame seeds 

5.

  • ¼ of an avocado      
  • ¼ of a cherry tomato           
  • a little garden cress

Preparation

makes 2 each of 5 different kinds

  1. Wash the baby cucumber. Using a peeler, slice off 8 thin 1 cm strips. Marinate the cucumber strips in brine (3% salt) for approx. 15 minutes. Wash the radish and cut into 4 thin slices. 
  2. Wash the bell pepper, blanch, thoroughly dab dry, place in a small glass bowl with sushi vinegar and 1 tbsp. of water and marinate for approx. 30 minutes. Wash the chives, dab dry and chop into small pieces. 
  3. To prepare the shiitake mushrooms, remove the stems. Place the maple syrup, soy sauce, 100 ml of water and the mushrooms in a small frying pan and bring to the boil. Reduce the heat and cook until there is almost no liquid left. Leave the boiled shiitake mushrooms to cool. Using a vegetable peeler, slice the avocado flesh into 6 thin strips measuring 7-8 cm in length and 1 cm in width. Cut the tomato quarter in half. 
  4. To assemble the cakes, cut out 10 squares of cling film (approx. 15 cm each) and use to line a muffin tin.
  5. Thoroughly dab the cucumber strips dry and place them in 2 of the cling-film lined holes in the muffin tin. Arrange the strips in a criss-cross shape so that they cover the base of the holes. Then place around 25 g of sushi rice in each of the two holes. Fold the ends of the cucumber strips inwards to cover the rice. Cover the cakes with the remaining cling film and press down lightly with your fingers. Take the cucumber sushi cakes out of the tin and remove the cling film. Turn them over, place in paper muffin cases and decorate with the radish slices and pumpkin seeds. 
  6. Take the bell pepper out of the marinade, thoroughly dab dry, dice finely and arrange it on the bottom of 2 of the cling-film lined holes in the muffin tin. Then place around 25 g of sushi rice in each of the two holes, cover with the remaining cling film and press down lightly with your fingers. Take the pepper sushi cakes out of the tin and remove the cling film. Turn them over, place in paper muffin cases and decorate with the chives. 
  7. Arrange the edamame beans on the bottom of 2 of the cling-film lined holes in the muffin tin. Then place around 25 g of sushi rice in each of the two holes. Cover the cakes with the remaining cling film and press down lightly with your fingers. Take the edamame sushi cakes out of the tin and remove the cling film. Turn them over, place in paper muffin cases and decorate with the red lentils. 
  8. Arrange the boiled shiitake mushrooms (black side down) on the bottom of 2 of the cling-film lined holes in the muffin tin. Then place around 25 g of sushi rice in each of the two holes in the muffin tin, cover with the remaining cling film and press down lightly with your fingers. Take the shiitake sushi cakes out of the tin and remove the cling film. Turn them over, place in paper muffin cases and decorate with the sesame seeds. 
  9. Arrange the avocado strips on the bottom of 2 of the cling-film lined holes in the muffin tin (3 strips per hole). Then place around 25 g of sushi rice in each of the two holes, cover with the remaining cling film and press down lightly with your fingers. Take the avocado sushi cakes out of the tin and remove the cling film. Turn them over, place in paper muffin cases and decorate with the tomato and cress.
  10. Serve the sushi cakes with soy sauce – and enjoy! 

Used products in this recipe

Ingredients for 1 portions

  • 250 g cooked sushi rice 

1.

  • 1 baby cucumber, approx. 8 cm              
  • 1 radish                     
  • 2 pumpkin seeds

2.

  • 20 g each of red bell pepper and yellow bell pepper
  • 1 tbsp. sushi vinegar                      
  • 2 blades of chives   

3.

  • 1 tsp. cooked red lentils 
  • 1 ½ tbsp. cooked edamame beans                              

4.

  • 2 shiitake mushrooms, Ø approx. 4 cm
  • 1 tbsp. maple syrup (or honey)
  • ½ tsp. sugar
  • 1 tbsp. Kikkoman Naturally Brewed Soy Sauce                       
  • 1 pinch of toasted white sesame seeds 

5.

  • ¼ of an avocado      
  • ¼ of a cherry tomato           
  • a little garden cress