Vegan Nigiri with Adji, Daikon, Dry-Aged Beetroot and Pickled Watermelon, Asian Mix

Ingredients

• Daikon Cress and Shiso Bicolor
• Adji Cress
• Mustard Cress
• Shiso mayonnaise
• Daikon vinegar
• Cooked sushi rice
• Spicy Teriyaki Adji glaze
• Nori sheet
• Deep-fried leek
• Pickled watermelon
• Dry-aged beetroot
• Adji brine

Method

• Brine the watermelon for 1 hour, then dry it for 45 minutes at 65 degrees.
• Blend the Daikon Cress and sushi vinegar together until smooth using a hand blender.
• Make the spicy Teriyaki Adji glaze and leave to cool.
• Cook the sushi rice and season it with the Daikon sushi vinegar.
• Cut the mustard cress and Daikon cress into the rice as soon as it has cooled slightly and mix well.
• Shape the rice into neat nigiri and set aside, covered.
• Sear the watermelon with a gas blowtorch.
• Cut the beetroot and watermelon into neat strips that are the same length and thickness as the nigiri.
• Cut the nori sheet into neat strips to secure the beetroot and watermelon.

Finishing

• Place the fried leek on a small board and use your fingers to create a nest.
• Place the nigiri on the leek.
• Glaze the nigiri with the Adji Teriyaki glaze.
• Pipe a neat dollop of Shiso mayonnaise on top.
• Garnish with Shiso Bicolor.

Recipe: Tobias Jansen