Vegan Chirashi with Wasabi Cream Sauce
This rice bowl is covered with vegetables, fruit, tofu, and a spicy and sweet wasabi cashew cream sauce.
Servings Prep Time
4people 20minutes
Cook Time Passive Time
10minutes 20minutes
Servings Prep Time
4people 20minutes
Cook Time Passive Time
10minutes 20minutes
Ingredients
Sushi rice
Wasabi cream sauce
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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