‘Sushi’ Jars with Cashew Wasabi Cream

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

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.