Chirashi with Wasabi Cashew Cream Sauce (Vegan)

vegan chirashi

I’m unemployed baby! That should mean I have plenty of time to write blog posts, and also work out. What I’ve actually been doing is reading, camping, playing Carcassonne, going for a sunset bike ride along the lake and getting a bug stuck in my eye, grocery shopping every other day, and eating a lot. It’s been great.

In my culinary exploration of Burlington I have determined that Asiana Noodle House is my favorite restaurant here, and maybe anywhere. I’ve lived in this city for three weeks and have eaten there three times. Why? They have a huge menu with a slew of different Asian cuisines. The food is well-priced and delicious. The ramen bowls are massive; I’m getting one the moment it gets cool here (in like…early September?).

mango

During my last visit I ordered the vegan chirashi and thought to myself, “I can probably make a mediocre version of this.” So that’s what I did.

cucumbers

Chirashi is basically a bowl of rice covered in everything delicious. My meal included inari, fried sweet potato bits, edamame and more…for this recipe I stuck with what was easy to prepare and mostly package-free. (If you’d like some tips of reducing waste, click here!) Chirashi is totally customization, so add any veggies, fruits, or proteins that sound good to you.

wasabi sauce

Since I was lacking Asiana Noodle’s variety of ingredients, I added a wasabi cream sauce. I kept the amount of wasabi tame for the recipe, but don’t hold back. Sriracha is also a great option if you’d like to add heat.

pickled radish

I don’t know how to pickle stuff yet (it’s coming though) so I bought some local, pre-pickled veg. This stuff tastes a bit weird to me on it’s own but when you mix it in with everything else it’s amazing.

vegan chirashi

Prepare the individual ingredients and let everyone make their own bowl.

vegan chirashi

Drizzle on a bit of sauce for a photo and then add a bunch more.

vegan chirashi

Enjoy!

Real life

Print Recipe
Vegan Chirashi with Wasabi Cream Sauce
This rice bowl is covered with vegetables, fruit, tofu, and a spicy and sweet wasabi cashew cream sauce.
vegan chirashi
Course Main Dish
Cuisine Asian
Keyword chirashi, rice
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Sushi rice
Wasabi cream sauce
Course Main Dish
Cuisine Asian
Keyword chirashi, rice
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Sushi rice
Wasabi cream sauce
vegan chirashi
Instructions
Sushi rice
  1. Rinse the rice until the water runs clear
  2. Put the rice and water into a pot and bring to a boil
  3. Lower the heat and cover the pot
  4. Cook the rice for fifteen minutes
  5. Remove from heat and let sit with lid on for ten minutes
  6. Combine the rice vinegar and sugar in a bowl
  7. Microwave and ensure the sugar is disolved
  8. In a mixing bowl, combine the rice and vinegar mixture thoroughly
Wasabi cream sauce
  1. Soak the cashews for fifteen minutes
  2. Blend the cashews, soy sauce, maple syrup, and wasabi
  3. Taste and add more wasabi if needed
Chirashi
  1. Pack sushi rice into a bowl or plate
  2. Cover with cucumber, tofu, mango, pickled radish, avocado, and corn
  3. Drizzle on wasabi cream sauce
  4. Sprinkle with sesame seeds
Recipe Notes

I make my wasabi from wasabi powder which I found at my grocery store. All you do is mix the powder with a bit of hot water and let it sit for a minute.

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