- List Of Ingredients
- For the sushi rice bun:
- 200g (1 cup) sushi rice
- 60ml (¼ cup) sushi vinegar
- For the teriyaki tofu ‘steak’:
- 250g (2 cups) tofu, drained
- 3 tablespoons soy sauce
- 1 tablespoon mirin
- 2 tablespoons maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- For the cashew mayo:
- 120g (1 cup) cashews, soaked for 3–6 hours
- 175ml (²⁄³ cup) soy milk
- 60ml (¼ cup) olive oil
- 1 tablespoon maple syrup or coconut nectar
- 1 teaspoon onion powder
- 1 tablespoon apple cider vinegar
- salt, to taste
- For the fillings:
- sliced avocado
- pickled ginger
- shredded purple cabbage sesame seeds, for decoration
- Makes 2-4 Burgers
1. To make the sushi rice bun, cook the sushi rice by following the packet instructions.
2. Mix the sushi vinegar through your cooked rice. Let the rice completely cool in the refrigerator before moulding.
3. Grab a small mug (mine was around 5cm (2 inches) in diameter) and quickly rinse it with water or grease with oil (this will stop the rice sticking), then press some rice into the bowl, filling it around three-quarters of the way up the bowl (this is for the top bun).
4. Turn it upside down and gently bang the bowl against a surface (like a wooden chopping board) to loosen the rice out out of the bowl. You now have your first top bun! Place it in the refrigerator and complete the same process using a little less rice for the bottom of the bun. Repeat the process again to make another bun.
5. To make the teriyaki tofu ‘steak’, cut the tofu into 2–4 large, thin squares so you have squares around 1 cm (3/8 inch) thick. Trim the edges with a knife to make a circular shape. (This is so the burger will fit together; you could simply just cut the tofu into thin strips but I will leave this to your personal preference!)
6. Whisk together the teriyaki ingredients and allow the tofu to sit in the marinade for 1 hour or overnight.
7. Fry the tofu in the marinade and a little oil in a frying pan for around 2–3 minutes on each side until crispy.
8. To make the cashew mayo, blend all the ingredients together
for a couple of minutes in a high-speed blender or food processor, until everything is super smooth and creamy. Season to taste.
Set aside in the refrigerator until ready to use. Keep any leftover cashew mayo in a sealed container in the refrigerator for 4–5 days.
9. To assemble your buns, place a thin layer of avocado on the bottom of one of your rice buns, followed by some cashew mayo, a slice of tofu, some pickled ginger and then shredded cabbage. VERY gently place the top bun on top.
10. Be gentle! They can be a little fiddly depending on how many fillings you choose to use, so please bear this in mind when assembling them. The burger is best eaten with cutlery. Enjoy!
NOTE: These can also be made into bite-sized ‘sliders’ simply by using a smaller mould such as a mini cupcake mould to shape the buns.
Beautifully Real Food: Guilt-Free, Meat-Free Recipes to indulge in by Sam Murphy, Out 23rd February, RRP £16.99, Blink Publishing