Maki Sushi Recipe – Vegan Sushi Recipe – How To Make Vegetarian Maki Sushi

Prep: 30 mins – Cook: 20 mins – Total: 50 mins

INGREDIENTS

• 4 cups sushi rice

Filling options (you can of course use other fillings of your choice, these are basic ones):

• Persian or Kirby cucumber, cut into 1/2-inch long strips
• Takuan (pickled daikon radish), cut into 1/2-inch long strips
• Avocado, pitted, cut into 1/2-inch long strips
• Cooked sweet potato (don’t overcook it to the point where it’s mushy), cut into 1/2-inch long strips.
• Natto (1 box)
• Sashimi grade tuna, salmon, or yellowtail (about 5 oz for 8 rolls), cut into 1/2-inch long strips

Other:

• 4 nori sheets
• Soy sauce, for dipping
• Wasabi (optional)
• Pickled ginger (optional)

INSTRUCTIONS

1. Place the bamboo mat on a flat surface, facing you (you will be rolling the mat away from you). Fill a small bowl with 1/2 cup tepid water and 1 tablespoon rice vinegar. Place it next to the bamboo mat.
2. Slice the nori sheets in half, lengthwise, and place on a plate next to the bamboo mat.
3. Grab a nori sheet and place it on the bamboo mat’s edge closer to you, lengthwise, leaving 1” of bamboo space visible, shiny face down.
4. Dip your fingers in the dipping bowl and moisten your hands. Grab 1/2 cup of sushi rice (using a measurement cup is the easiest to measure the rice) and place it on the nori sheet. Don’t overfill the cup or press the rice down, just scoop the rice as you normally would scoop any other grain.
5. Spread the rice evenly across the sheet, leaving 1” of space free at the top of the nori sheet.
6. Place the filling in the center of the rice, across lengthwise. Grab the bottom edges of the mat with your thumbs while holding on to the toppings with your other fingers. Roll it into a tight cylinder, tucking the fillings in firmly.
7. Roll it forward while using a little pressure but not so much that the filling spills out. Let go of the mat when you get to the other end.
8. Wipe a kitchen knife with vinegar water and evenly cut the roll into bite size pieces.
9. Serve with soy sauce, wasabi, and pickled ginger on the side.

This delicious recipe and photos were created by PickledPlum.com, we simply shared it. Please check them out for more great ideas!

Vegan Hambagu Recipe – How To Make Vegan Hambagu – Japanese Hambagu Recipe

Prep: 10 mins – Cook: 15 mins – Total: 25 mins

INGREDIENTS

Patties:

• 1 package Beyond Beef Plant Based Ground, thawed
• 1 small onion(about 5 ounces), finely chopped
• 2 garlic cloves, minced
• 1 tablespoon soy sauce
• 2 tablespoon oat milk
• 1/4 cup panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 flaxseed egg (1 tablespoon ground flaxseed mixed with 2 tablespoons water)
• 1 tablespoon vegetable oil
• A little flour, to dust the patties

Gravy:

• 2 tablespoons extra virgin olive oil or vegan butter
• 1/4 cup all-purpose flour
• 2 cups mushroom broth
• 1 tablespoon soy sauce
• 1 tablespoon ketchup
• 1/2 teaspoon mirin
• 1 teaspoon sugar

Topping:

• Freshly chopped parsley (optional)

INSTRUCTIONS

1. Mix all the ingredients for the hambagu – except for the vegetable oil and flour- in a bowl with a spoon. Keep mixing until it’s well combined.
2. Form a ball and cut it into four equal parts.
3. Rub a little oil in the palm of your hands and grab one part. Form it into an oval shape patty that’s about 1-inch thick. Repeat the same for the remaining three parts.
4. In a large skillet over medium heat, add the vegetable oil and when the oil is hot, lay two patties into the skillet. Make sure to leave a little space between them so they don’t stick together. 
5. Lightly press the patties down so they are flat on the skillet and cook for 6 minutes. Flip the patties and cook for another 6 minutes. Transfer the patties to a plate and set aside. Repeat for the remaining two patties and turn the heat off. 
6. In a small pan or pot over medium heat, add the olive oil and flour and stir for 1 minute. Slowly whisk in the mushroom broth, soy sauce, ketchup, mirin, and sugar. Bring to a boil and boil for 2-3 minutes, until you get the consistency of gravy. Turn the heat off and  transfer to a bowl. Season with salt and pepper if needed. If the gravy is too thick, stir in 2 to 4 tablespoons of hot water, until desired consistency. For gravy clumps, pour the gravy into a strainer over a bowl to remove the lumps.
7. Pour the gravy over the hambagu and top with chopped parsley. Serve.

This delicious recipe and photos were created by PickledPlum.com, we simply shared it. Please check them out for more great ideas!

Japanese Milk Bread Recipe – How To Make Japanese Milk Bread – Shokupan Recipe

Prep: 35 mins – Cook: 35 mins – Total: 70 mins

INGREDIENTS

Starter (Tangzhong)

• 1/4 cup bread flour
• 1/4 cup milk (for vegan: use unsweetened oat milk)
• 5 tablespoons water

DOUGH

• 325g bread flour
• 20 grams sugar
• 7 grams active dry yeast (1 packet)
• 4 grams salt
• 1 large egg (for vegan: mix 1 tablespoon ground flaxseed with 2 1/2 tablespoons water. Let sit for 15 minutes before using)
• 130 milliliters room temperature milk (for vegan: use unsweetened oat milk)
• 50 grams unsalted butter, room temperature and cut into cubes (for vegan: use vegan butter)

INSTRUCTIONS

1. To make the starter (tangzhong), whisk the flour, milk, and water, in a pot until smooth, and turn the heat to low. Stir and cook for about 8-10 minutes, until the mixture thickens and becomes a gelatinous paste. 
2. Turn the heat off and transfer the tangzhong to a bowl. Cover the bowl with plastic wrap and let cool for 30 minutes. Simple tip for fluffier bread: let the tangzhong sit for an additional 1-2 hours if you have the time. This will yield an even fluffier texture.  
3. Use the bowl of your stand mixer and add the flour, sugar, yeast, and salt. Stir until the ingredients are well mixed.
4. Add the egg, milk, and tangzhong, place the dough hook on the mixer, and knead on low speed for 5 minutes.
5. Add the butter and knead on medium (speed 4 on a stand mixer) for an additional 20 minutes, until the dough is springy and slightly sticky. 
6. Meanwhile, lightly grease a bowl and set it aside.
7. Lightly wet your hands, or rub a little oil on them, and scoop the dough. Shape it into a ball and place it in the greased bowl. Cover with plastic wrap and let the dough rise for 50 minutes somewhere a little warmer than room temperature (75-85ºF), until it doubles in size. 
8. Punch the dough down and transfer it onto a flat surface. Equally cut the dough in half and shape into 2 balls. Cover the balls with a kitchen towel and let them rise for 15 minutes. 
9. Grease a 9-by-5-inch loaf pan and set aside.
10. Use a rolling pin to roll out each dough ball into a 6-by-9-inch oval.
11. Fold each side of the oval and make them join in the center. Do the same with the top and bottom (bring them to the center).
12. Tightly roll the dough into a log and place it on one end of the loaf pan, smooth side up. Repeat the same steps for the remaining ball of dough and place it in the other end of the pan.
13. Cover with a towel and let the dough rise for 40 minutes, until it has doubled in size.
14. Meanwhile, preheat the oven to 350ºF. 
15.  The dough is ready when the logs are touching in the center and are at the same level, or slightly over, as the pan. 
16. Brush the top of the dough with a little milk. 
17. Bake for 35-40 minutes. If the bread is turning a golden brown too quickly, lightly cover the pan with foil. The bread is ready when it reaches an internal temperature of 190ºF. 
18. Take the pan out of the oven and transfer the bread to a cooling rack immediately. 
19. Let cool for at least an hour before eating.