Tofu & Beetroot Sushi (vegan)
For 2 (for 4)
Sushi Rice: 1 pack (2 packs)
Beetroot: 1 (2)
Tofu: 1 block (2 blocks)
Sesame Oil: 1 pod (2 pods)
Crushed Ginger: 1 sachet (2 sachets)
Soy Sauce: 2 pods (4 pods)
Sesame Seeds: 1 pod (2 pods)
Rice Wine Vinegar: 1 pod (2 pods)
Seaweed: 5 sheets (10 sheets)
Miso Paste: 1 pod (2 pods)
Vegetable Stock Pot: 1 (2)
Per serving: Energy (kcal) 419 Fat 20g of which saturates 3g Carbohydrates 29g of which sugars 7g Protein 28g Salt 4g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
There’s always someone who can’t wait to tell you that sushi actually refers to the vinegared rice, and not the raw fish served with it. But it’s rare to find a restaurant that commits to this concept of fish-free sushi, rather than merely offering cucumber rolls (kappamaki) as a palate cleanser between courses. We wanted to craft a sushi experience that lives up to the name, a norimaki of tender marinated tofu lifted by the subtle fruitiness of grated beetroot. Perhaps sushi isn’t about raw fish after all, but about appreciating the ingredients available to you, and giving them a platform where they can shine.
Preparation time:For 2 - 50 minsFor 4 - 80 mins
Cooking time:For 2 - 55 minsFor 4 - 85 mins
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