Japanese Brunch Feast: A Vegetarian Extravaganza
A flavorful japanese brunch perfect for vegetarian eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 cup sushi rice 2 cups mixed seasonal vegetables 1 avocado 4 shiitake mushrooms 4 asparagus spears 1 cup edamame 1 cup tofu scramble 1 sheet of nori seaweed (optional) 4 tbsp pickled ginger 4 tbsp soy sauce Sesame oil, for drizzling Furikake seasoning (for sprinkling)
Instructions
- a. Cook the sushi rice according to package instructions and allow it to cool. b. Prepare the vegetables by cutting them into bite sized pieces. c. Slice the avocado in half, remove the pit, and slice into thin strips. d. Clean and slice the shiitake mushrooms. e. Steam the asparagus for 2 minutes until slightly softened. f. Prepare the tofu scramble according to your favorite recipe or use a store bought option. g. In a small saucepan, warm the edamame in water until heated through.
Chef’s Insight
The combination of textures and flavors in this dish showcases the versatility of Japanese cuisine while highlighting locally sourced, seasonal ingredients.
Notes
Ensure the sushi rice is cooled and seasoned before assembling the dish Use fresh, in-season vegetables for optimal flavor and texture