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#Vegetarian chirashi plus#

Remove the lid and fluff the rice with a fork. Return the rice to the pot and cover the pot. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Once the water is boiling, pour in the rinsed rice and give it a stir.

To cook the rice: Bring a large pot of water to boil.

It’s definitely a superior product, and how cute is that jar?! You can shop for Sir Kensington’s mayonnaise (and ketchup and mustard!) on their website or at your local Whole Foods. Mayonnaise is really just egg yolk whipped with oil and a splash of vinegar, so you can taste the difference in Sir Kensington’s mayo. Sir Kensington’s mayonnaise offers a perfectly creamy, tangy base, and I rest easy knowing that it’s made from free-range eggs and non-GMO sunflower oil. It transforms the bowl from “tasty health bowl” to, “I want to eat this for breakfast, lunch and dinner and oh man I can because it’s healthy” territory. The real kicker is the spicy mayo sauce drizzled on top, made with Sir Kensington’s mayonnaise and some sriracha. Then, I topped the rice with edamame for protein, creamy avocado slices, short cucumber matchsticks and carrot ribbons, made with my vegetable peeler. I opted for brown rice, which is part of the reason why these bowls fill me up. These sushi bowls start off with rice, of course, mixed with toasted, crumbled nori (the green seaweed casing for sushi rolls) and some vinegar, soy sauce and sweetener. Best of all, these fresh but hearty bowls keep me fueled for hours. You can get more creative with toppings, too, since you aren’t limited to options that roll up well. There’s no rolling involved, which means they’re much easier to make. Homemade sushi bowls are the answer to my sushi conundrum. I definitely appreciate the skill involved after my own endeavor, but when do I want to spend ten dollars on rice and cucumber? Very rarely. To buy vegetarian sushi at restaurants (when it’s not on happy hour), though, is to spend way too much money on rice and cucumber. I made some lumpy rolls that day and deemed sushi rolls to be far too much work to make at home. I have used it once, about five years ago, during my first and last attempt at rolling sushi at home.

Somewhere, in the deep recesses of my kitchen drawers, lies a sushi rolling mat.

The regular irodori chirashi is $50 the luxe version is $80.This post is brought to you by Sir Kensington’s. It’ll also be on the dine-in menu when Minamishima reopens.Ĭall 0466 333 915 or 9429 5180 to order for delivery, or pick-up on Saturdays from 12pm to 1pm, with 24 hours’ notice. The box features 12 beautifully prepared vegetable nigiri and maki, including grilled shiitake, edamame, zucchini flower, grilled bamboo shoot, lotus root, taro stem and more.

#Vegetarian chirashi plus#

The irodori futomaki kiwami is another Saturday-only special, featuring a supersized sushi roll filled with two slices each of toro, ocean trout, uni (sea urchin roe), sea eel, prawn, Japanese herring roe, white fish and tamago, plus a second filling of vegetables.Īnd the second newbie is the sushi restaurant’s first-ever all-vegetarian box, or nigiri saishoku. There have also been new additions to the menu. But there’s also a luxe version with Japanese bluefin toro, Hokkaido king crab with oscietra caviar, and abalone.

In the regular box, expect grilled eel with sansho, cured mackerel with ginger and sesame seeds, aburi scallop and more. On a bed of Masshigura rice from Japan’s Aomori prefecture, you’ll find 16 toppings delicately arranged in squares. But given just how labour-intensive it is, only 20 boxes will be made each week. Now, just in time for Australia’s hanami, or “flower viewing”, season – in Japan, a time to celebrate the ephemeral beauty of the cherry blossom – it’s adding a luxurious, beautifully curated new sushi option to its at-home offering.Įvery Saturday from September 4 to November 20, boxes of its colourful irodori chirashi, or “scattered” sushi, will be available to take away. At the onset of the pandemic, Japanese fine diner Minamishima started delivering its stunning, kaleidoscopic sushi.