‘Sushi’ Jars with Cashew Wasabi Cream

Serves: 2

Prep time: 20 minutes

Cook time: 25 minutes


2 sterilised jars
1⁄4 red cabbage, shredded
2 carrots, grated
1 cup edamame beans, shelled 1⁄4 cup sushi ginger
1 avocado, sliced
1⁄4 cup wakame seaweed
juice of 1 lime
1⁄2 pack vegan prawn-style pieces (optional) (e.g. Fry’s)
1⁄2 cup teriyaki sauce

Quinoa base

1 cup white quinoa
2 cups water
4 Tbsp rice vinegar
2 Tbsp white sugar
1⁄2 Tbsp pink Himalayan salt

Cashew wasabi cream

1⁄2 cup raw cashews, soaked overnight and well-drained
1 Tbsp wasabi paste or 2 tsp wasabi powder
1⁄2 tsp salt
2 tsp lime juice
1⁄4 cup water (or more depending on your blender)


For the quinoa base, wash the quinoa under cold, running water until the water runs clear. Add the quinoa and water to a saucepan over a high heat, stirring occasionally, until it boils. Reduce the heat to low and simmer, uncovered, for 10–12 minutes. Combine the vinegar, sugar and salt in a small bowl. Once the quinoa is cooked, transfer it to a ceramic or plastic bowl and fold in the vinegar mixture. Place in the fridge to cool.

Add all the cashew wasabi cream ingredients to a blender, gradually adding the water. Blend for 30 seconds until smooth and creamy.

To assemble, place a quarter cup of the quinoa mixture at the bottom of a sterilised jar. Follow this with a layer of the cabbage, carrots, beans, ginger, avocado and wakame seaweed. Repeat for the second jar. Squeeze the lime over the salad layers. Seal and refrigerate for up to 3 days. When ready to serve, grill the prawn-style pieces. Skewer the ‘prawns’ and dip them into the cashew wasabi cream, then add them to the salad jars. Serve, drizzled with 2–3 Tbsp of the teriyaki sauce.

Get more delicious plant-based recipes from my new book ‘Made with Love and Plants’ from TakealotAmazon, or select independent bookstores.

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