Sushi Soy Wraps

Vegan Sandwiches

Base yield: 4 wraps | Current target: 4 wraps

AllergensGluten, Soya, Sulphites

Nutrition focusVegetable-rich and fibre-friendly, Spice-led flavour and digestive warmth

Offering noteCook with clean intention, offer with gratitude, serve as blessing.

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Ingredients

Ingredient	Base Qty	Scaled Qty	Kitchen Qty / Notes
Prepared sushi rice	145 g	145 g	145 g
Water	180 ml	180 ml	180 ml
Seasoned rice vinegar	15 ml	15 ml	15 ml
Tamari	0.5 tsp	0.5 tsp	0.5 tsp
Toasted sesame oil, plus a pinch of sugar	0.25 tsp	0.25 tsp	0.25 tsp
Shredded napa cabbage	225 g	225 g	225 g
Grated daikon radish	48 g	48 g	48 g
Vinegar	2 tsp	2 tsp	2 tsp
Grated fresh ginger	0.5 tsp	0.5 tsp	0.5 tsp
Mirin	30 ml	30 ml	30 ml
Sriracha	0.5 tsp	0.5 tsp	0.5 tsp (To taste)
Tamari	0.5 tsp	0.5 tsp	0.5 tsp
Vinegar	0.5 tsp	0.5 tsp	0.5 tsp
All purpose flour	94 g	94 g	94 g
Fine sea salt	0.5 tsp	0.5 tsp	0.5 tsp
Baking powder	0.25 tsp	0.25 tsp	0.25 tsp
Sparkling water	160 ml	160 ml	160 ml
Asparagus stalks, cut in half	6 each	6 each	6 each

To Make The Rice: Combine the rice and water and cook according to the package directions. Scoop it into a bowl. Combine the vinegar, tamari, oil and sugar in a small bowl, then pour over the rice and gently fluff. Let cool. To Make The Vegetables: stir all the ingredients together in a medium-size bowl.
To Make The Dipping Sauce: Combine all the ingredients in a small bowl.
To Make The Tempura: Whisk the flour, salt and baking powder together in a deep bowl. Whisk in the sparkling water. The mixture should be light and smooth enough to coat the vegetables.

Change only the Target Wraps cell. All scaled quantities update automatically.

Whole items may need practical kitchen rounding after scaling.

Chef-adjusted seasoning notes from the source recipe remain marked clearly.