- 3 dl/1.2 cups of uncooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 200g Quorn pieces
- 2 tbsp ketjap manis
- 1 tbsp sweet chili sauce
- 1 tbsp honey
- 1 tbsp sesame seeds
- 1 tsp vegetable oil
- 1.5 dl/0.6 cups of mayonnaise
- Chili sauce to taste – I used siracha
- 1 tsp of sweet chili sauce
- ½ lime, juiced
Sweet and Sticky Quorn
Sliced salad onions
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.