Vegan Donburi Bowl
Ingredients
2 aubergine, large
2 white miso paste
2 sake
1 caster sugar
2 tsp. toasted sesame oil
1 tsp. ginger
300 g sushi rice
water, as needed, cold
390 g water, cold
3 rice vinegar
1 tsp. salt
1 caster sugar
3 white sesame seeds, toasted
2 black sesame seeds, toasted
2 sheets nori sheets
0.5 tsp. salt
0.5 tsp. caster sugar
1 tsp. red pepper flakes
4 vegan mayonnaise
4 white sesame seeds, toasted
1 rice vinegar
2 tsp. sesame oil
2 tsp. caster sugar
2 soy sauce
400 g baby spinach
2 carrot
fresh coriander, as needed, leaves of
pickled ginger, as needed, leaves of
6 spring onion
Instructions
STEP 1/7
Halve the aubergine and carefully score into the cut faces of each half.
Peel and roughly slice the ginger.
Wash and drain the rice 5-6 times until the water is clean.
Wilt and drain the spinach.
Roughly crumble the sushi nori.
Peel the carrots and ribbon using a vegetable peeler.
Destalk the coriander.
Trim and slice the spring onions.
STEP 2/7
Pre-heat the oven to 190°C.
Line the baking tray with parchment paper.
Connect the hand Blender Attachment to power handle.
Fit the blade to the chopper bowl
STEP 3/7
Place the first item of Ingredients 1 (aubergine) on the prepared baking tray.
Add the remaining Ingredients 1 (miso paste, sake, sugar, oil, ginger) into the beaker.
Blend until smooth.
Brush the aubergine halves with the mixture.
Bake at 190°C for 45 minutes, basting with the miso mixture every 15 minutes, until browned and tender.
Remove from the oven and let cool.
STEP 4/7
Add the first two items of Ingredients 2 (rice, water) into a saucepan.
Leave to soak for 30 minutes and drain the rice.
Add the rice back into the saucepan
Add the third item of Ingredients 2 (water) into the saucepan.
Place over a high heat until the water comes to a boil.
Turn the heat down and cover the saucepan with a tight-fitting lid.
Cook for 15 minutes.
Remove from the heat and let rest for 15 minutes with the lid on.
Add the remaining Ingredients 2 (vinegar, salt, sugar) into the beaker.
Remove the hand Blender Attachment.
Connect the whisk tool to power handle.
Whisk on low speed until the sugar and salt dissolved.
Scoop the rice into a large bowl.
Stir in the vinegar mixture through the rice.
Transfer the seasoned rice to the baking tray.
Spread out and let cool.
Once cooled, transfer to a refrigerator until ready to serve.
STEP 5/7
Add Ingredients 3 (white and black sesame seeds, sushi nori, salt, sugar, red pepper flakes) into the chopper bowl.
Attach the cover and connect the power handle.
Pulse until the nori is completely chopped.
Transfer the mixture into a jar and set aside.
STEP 6/7
Add the first six items of Ingredients 4 (vegan mayonnaise, sesame seeds, vinegar, oil, sugar, soy sauce) into the chopper bowl.
Pulse until blended.
Add the remaining Ingredients 4 (spinach) into the chopper bowl.
Pulse until roughly chopped and combined.
STEP 7/7
Divide the rice between four serving bowls and sprinkle with furikake.
Slice each aubergine half and arrange the slices on top of sushi rice.
Spoon a quarter of the spinach onto the rice.
Top with carrot ribbons and pickled ginger.
Garnish with coriander leaves and spring onions.
Vegan Donburi Bowl
Ingredients
2 aubergine, large
2 white miso paste
2 sake
1 caster sugar
2 tsp. toasted sesame oil
1 tsp. ginger
300 g sushi rice
water, as needed, cold
390 g water, cold
3 rice vinegar
1 tsp. salt
1 caster sugar
3 white sesame seeds, toasted
2 black sesame seeds, toasted
2 sheets nori sheets
0.5 tsp. salt
0.5 tsp. caster sugar
1 tsp. red pepper flakes
4 vegan mayonnaise
4 white sesame seeds, toasted
1 rice vinegar
2 tsp. sesame oil
2 tsp. caster sugar
2 soy sauce
400 g baby spinach
2 carrot
fresh coriander, as needed, leaves of
pickled ginger, as needed, leaves of
6 spring onion
Instructions
STEP 1/7
Halve the aubergine and carefully score into the cut faces of each half.
Peel and roughly slice the ginger.
Wash and drain the rice 5-6 times until the water is clean.
Wilt and drain the spinach.
Roughly crumble the sushi nori.
Peel the carrots and ribbon using a vegetable peeler.
Destalk the coriander.
Trim and slice the spring onions.
STEP 2/7
Pre-heat the oven to 190°C.
Line the baking tray with parchment paper.
Connect the hand Blender Attachment to power handle.
Fit the blade to the chopper bowl
STEP 3/7
Place the first item of Ingredients 1 (aubergine) on the prepared baking tray.
Add the remaining Ingredients 1 (miso paste, sake, sugar, oil, ginger) into the beaker.
Blend until smooth.
Brush the aubergine halves with the mixture.
Bake at 190°C for 45 minutes, basting with the miso mixture every 15 minutes, until browned and tender.
Remove from the oven and let cool.
STEP 4/7
Add the first two items of Ingredients 2 (rice, water) into a saucepan.
Leave to soak for 30 minutes and drain the rice.
Add the rice back into the saucepan
Add the third item of Ingredients 2 (water) into the saucepan.
Place over a high heat until the water comes to a boil.
Turn the heat down and cover the saucepan with a tight-fitting lid.
Cook for 15 minutes.
Remove from the heat and let rest for 15 minutes with the lid on.
Add the remaining Ingredients 2 (vinegar, salt, sugar) into the beaker.
Remove the hand Blender Attachment.
Connect the whisk tool to power handle.
Whisk on low speed until the sugar and salt dissolved.
Scoop the rice into a large bowl.
Stir in the vinegar mixture through the rice.
Transfer the seasoned rice to the baking tray.
Spread out and let cool.
Once cooled, transfer to a refrigerator until ready to serve.
STEP 5/7
Add Ingredients 3 (white and black sesame seeds, sushi nori, salt, sugar, red pepper flakes) into the chopper bowl.
Attach the cover and connect the power handle.
Pulse until the nori is completely chopped.
Transfer the mixture into a jar and set aside.
STEP 6/7
Add the first six items of Ingredients 4 (vegan mayonnaise, sesame seeds, vinegar, oil, sugar, soy sauce) into the chopper bowl.
Pulse until blended.
Add the remaining Ingredients 4 (spinach) into the chopper bowl.
Pulse until roughly chopped and combined.
STEP 7/7
Divide the rice between four serving bowls and sprinkle with furikake.
Slice each aubergine half and arrange the slices on top of sushi rice.
Spoon a quarter of the spinach onto the rice.
Top with carrot ribbons and pickled ginger.
Garnish with coriander leaves and spring onions.