Frys Sushi Jars
(07 Aug 2019)

Frys Sushi Jars

Fry's Sushi Jars 
 
Recipe by Tammy Fry
 
Makes 2 medium sized jars 
Serves 6
 
2 Jars
1 Cup Quinoa
2 Cups water
4 Tbsp 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 Lime                   
1 Pack Fry’s Fish-Style Pieces
 
Teriyaki
Store bought teriyaki or make your own:
250ml Naturally Brewed Soy Sauce
200ml Sake
200ml Mirin
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
2 Tbsp Wasabi Paste or 2 tsp Wasabi Powder 
½ tsp Salt
3 Tbsp 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 Fish. 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.

 

 

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