Today I was lucky enough to prepare these delicious, fresh and super-dooper healthy sushi jars with Jane Velez Mitchell
Not only do these pack a nutritional punch, but they look pretty too!
I replace sushi rice with quinoa because of quinoa’s superior protein % – a massive 18% and all essential amino acids! I also add Edamame beans for 22% power plant protein and then add the Fry’s Battered Prawn Style Pieces
“So where do you get your protein from?” 🙂
Makes 2 medium sized jars
1 cup Quinoa
2 cups water
4tbsp rice vinegar
2 tbsp sugar
½ tbsp pink Himalayan salt
¼ red cabbage
1 cup deshelled edamame beans
1 avocado, sliced
3 carrots, grated
¼ cup sushi ginger
¼ cup wakame seaweed
1 pack Fry’s Battered Prawn Style Pieces
Store bought teriyaki (glazed/grilled in Japanese)
Or make your own:
250ml Naturally Brewed Soy Sauce
60g Rapadura Sugar
You will need only 6 – 8tbsp for the sushi jar, but great to keep in a sealed bottle in your fridge
Cashew Wasabi Cream
½ cup raw cashews – soaked overnight
2tbsp Wasabi Paste or 2 tsp Wasabi Powder
½ tsp salt
3tbsp Lime Juice
4 tbsp water (more may be required depending on your blender)
Blend for 30 sec until smooth and creamy
Wash the quinoa to remove any residue. Place quinoa and water in a pot. Set to high heat, stirring occasionally until it reaches a boil. Reduce heat to low, cook for 10-12 minutes.
Meanwhile combine the vinegar, sugar and salt in a small bowl. Once the quinoa is cooked, place in a ceramic/plastic bowl. Fold the vinegar mixture into the quinoa. Place in the fridge to cool.
Start by adding 3-4 tbsp quinoa to the bottom of the jar, then layer on the cabbage, carrot, edamame, ginger, avocado and wakame. Repeat with another clean jar, or until all ingredients are used.
Seal and refrigerate up to 3 days.
When ready to serve, grill the Fry’s Prawns. Skewer the prawns and place them in the salad jar.
Drizzle 2-3 tbsp teriyaki sauce before digging in.
Dip the prawns into the cashew wasabi cream.
Happy, Healthy Eating!