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?).
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.
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.
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.
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.
Prepare the individual ingredients and let everyone make their own bowl.
Drizzle on a bit of sauce for a photo and then add a bunch more.
Enjoy!
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Passive Time | 20 minutes |
| Servings |
people
|
- 1 cucumber peeled and chopped
- 1 mango diced
- 1 block tofu sliced into small squares
- 2 avocados scooped and sliced
- 4 tablespoons sesame seeds
- 2 cups freshly cooked corn
- 1 cup pickled radish or other vegetable
- 2 cups sushi rice
- 2 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 cup water
- 1/2 cup cashews
- 3 tablespoons wasabi
- 1 tablespoon maple syrup
- 2 tablespoons soy sauce
Ingredients
Sushi rice
Wasabi cream sauce
|
|
- Rinse the rice until the water runs clear
- Put the rice and water into a pot and bring to a boil
- Lower the heat and cover the pot
- Cook the rice for fifteen minutes
- Remove from heat and let sit with lid on for ten minutes
- Combine the rice vinegar and sugar in a bowl
- Microwave and ensure the sugar is disolved
- In a mixing bowl, combine the rice and vinegar mixture thoroughly
- Soak the cashews for fifteen minutes
- Blend the cashews, soy sauce, maple syrup, and wasabi
- Taste and add more wasabi if needed
- Pack sushi rice into a bowl or plate
- Cover with cucumber, tofu, mango, pickled radish, avocado, and corn
- Drizzle on wasabi cream sauce
- Sprinkle with sesame seeds
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.
