About Recipe

I love Japanese food and have a particularly soft spot for sushi, but until recently, I had never considered making it myself, simply because I didn’t think I could do it justice at home (and let’s be honest, it looks complicated). But then I came across the sushi bowl and everything changed! It may not look like a sushi roll but it sure is beautiful and tastes amazing. I was also very surprised by how easy it was to make perfect sushi rice, in fact, it was so easy that I am now considering giving sushi rolls a go next.

Now, sushi doesn’t actually mean raw fish, even though many probably associate the word with just that. What the word does refer to is vinegared rice combined with other ingredients, such as vegetables, which is exactly what this is, except it is served in a bowl. Basically, a deconstructed sushi roll, with all the extras! What’s even better is that you no longer have to master the art of sushi making to enjoy the delicious taste.

I have used Quorn pieces in this dish, but you could easily swap this for raw fish, tofu, tempeh or any other protein source of your choice.

  • Serves2
  • Prep20m
  • Cook15m
  • Difficulty5/10

ingredients

    Sushi Rice

  • 3 dl/1.2 cups of uncooked sushi rice
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt
  •  

    Sweet and Sticky Quorn

  • 200g Quorn pieces
  • 2 tbsp ketjap manis
  • 1 tbsp sweet chili sauce
  • 1 tbsp honey
  • 1 tbsp sesame seeds
  • 1 tsp vegetable oil
  •  

    Chili Mayo

  • 1.5 dl/0.6 cups of mayonnaise
  • Chili sauce to taste – I used siracha
  • 1 tsp of sweet chili sauce
  • ½ lime, juiced
  •  

    Suggested toppings

    Diced avocado

    Cucumber

    Grated carrot

    Edamame beans

    Sliced salad onions

    Shredded cabbage

    Sushi ginger

    Wasabi

    Diced mango

Directions

Start by making your chili mayo. Mix mayonnaise, chili sauce, sweet chili sauce and lime juice in a small bowl and place in the fridge.

To make your sweet and sticky Quorn, preheat a pan with vegetable oil. Place your Quorn pieces in the pan and pour over ketjap manis, sweet chili sauce, honey and sesame seeds. Mix with a spatula until all pieces are covered in sauce and sesame seeds. Cook for 4-5 minutes on a medium heat until your Quorn pieces are golden and slightly sticky.

Wash the sushi rice under running water for 1-2 minutes to get rid of excess starch. Place the rice in a small pot and cover with 4 dl/1.4 cups of cold water. Cook on a high heat until the water starts to boil. Once your water is boiling, lower the heat to a minimum and cover with a lid. After 6-7 minutes, the water should be gone and your rice ready for seasoning.

Transfer the cooked rice to a large bowl. Using the now empty pot that you cooked the rice in, heat up rice vinegar, sugar and salt until all ingredients are dissolved. Immediately pour your vinegar mix over the rice and mix thoroughly. Let the rice cool down at room temperature.

While the rice is cooling off, chop up your toppings.

Fill the base of your bowl with sushi rice and start stacking up the goodies, finish off with a drizzle of chili mayo and soy sauce.