feed me vegan
Recipe: sushi burger
Are friends coming over? This sushi burger from the new cookbook Vegan Vibes by Lisa van Steltenpool is incredibly fun to serve. Start cooking on time, as this burger takes a little more time to prepare.
door Lauretta Baarends
How to make the sushi burger
- Put the rice in a pan with 450 ml water and, optionally, a little salt. Cook for 8 minutes with the lid on the pan. Then turn off the heat and leave to stand.
- Put the cashews, 2 tablespoons soy sauce, half of the nori sheet and 1 tablespoon lemon juice in a food processor. Cut the sun-dried tomatoes and garlic into pieces and add them. Turn on the food processor and blend until smooth.
- Cut the cucumber and mango into very small cubes. Remove the pits and peel the avocados, then mash the flesh. Add a little lemon juice to prevent the avocado from turning brown.
- Place 4 pastry or food presentation rings with a diameter of approximately 8 to 10 cm on attractive plates. Spoon 1/8 of the rice into each ring and flatten it with the back of a spoon. Then add 1/4 of the avocado to each ring, followed by 1/4 of the cucumber cubes, then 1/4 of the pâté and 1/4 of the tango cubes. Crumble some nori over them. Place the burgers in the refrigerator for 15 minutes to firm up.
- Make the tops of the burgers by dividing the remaining rice among 4 small bowls lightly greased with oil and pressing it down firmly. Place the bowls in the refrigerator as well so the rice can firm up.
- After 15 minutes, remove the burger from the refrigerator and carefully remove the rings. Take the rice out of the bowls and place the balls on top of the sushi burgers. Garnish with black sesame seeds.
- For the dressing, mix the sesame oil, 2 tablespoons soy sauce, sambal badjak and the juice of 1/2 lemon in a small bowl. Serve the dressing with the sushi burgers.
Title: Vegan Vibes
Author: Lisa Steltenpool
Publisher: A.W. Bruna
Price: €24,99
Read also:
