A creative vegan sushi roll using battered, fried banana blossom as a plant-based stand-in for fish.
Why you'll love it
Craving sushi but eating vegan? This banana blossom sushi means you won't miss out on a thing. Banana blossom — the heart-shaped flower found at the base of a banana bunch — makes a wonderfully convincing plant-based stand-in for fish. It has a fairly neutral taste and soaks up other flavours beautifully, and once battered and fried it takes on a texture very close to fried fish, which makes it perfect for vegan sushi.
Tips and variations
- No banana blossom in your local shop? Look for it in the tinned food section of Asian supermarkets.
- Make it gluten-free by using gluten-free flour and panko, and coconut aminos instead of soy sauce.
- Serve extra soy sauce and pickled ginger on the side.
You might also like
- Mushroom taco bowl (vegan) — another creative plant-based main.
- Mediterranean quinoa salad — a lighter vegetarian side to go with it.
Try it at Poke Mar
Craving it already? You can enjoy this (or something very close to it) at our San Pedro Alcántara location.
Method
- Drain the banana blossom, rinse it under water and let it drain well.
- In a bowl, mix the flour, onion powder and soy sauce, then stir in the almond milk until smooth. Spread the panko on a plate.
- Cut the banana blossom into small strips. Dip each piece into the batter, then coat it in panko, pressing gently. Repeat with all the pieces.
- Heat a little oil in a pan and fry the coated banana blossom on all sides until golden. Set aside.
- Cook the sushi rice with the rice vinegar and enough water to cover it by about a finger's width; simmer for 15 minutes, then let it cool slightly.
- Deseed the cucumber and cut it into thin strips; cut the carrot into thin strips too.
- Place a nori sheet on a sushi mat. Spread half the rice over the nori. Add a little fried banana blossom, cucumber and carrot in the centre. Roll tightly. Slice with a sharp knife and sprinkle with sesame seeds if you like. Enjoy!
