Jane Velez-Mitchell reporting for JaneUnchained News Network.
Report edited by Ellen Dent.
by Tammy Fry
Makes 2 medium sized jars – serves 6
1 cup Quinoa
2 cups water
4 tbsp rice vinegar
2 tbsp sugar
½ tbsp pink Himalayan salt
¼ red cabbage
1 cup shelled edamame beans
1 avocado, sliced
3 carrots, grated
¼ cup pink sushi ginger
½ cup wakame seaweed
1 pack Fry’s Battered Prawn Style Pieces
Store bought teriyaki (glazed/grilled in Japanese)
Or make your own:
250 ml Naturally Brewed Soy Sauce
200 ml Sake
200 ml Mirin
60 g Rapadura Sugar
You will need only 6 – 8 tbsp for the sushi jar, but great to keep in a sealed bottle in your fridge
Cashew Wasabi Cream
½ cup raw cashews – soaked overnight
2 tbsp Wasabi
½ tsp salt
tbsp Lime Juice
4 tbsp water (more may be required depending on your blender)
Blend for 30 sec until smooth and creamy
Wash the quinoa to remove any residue. Place quinoa and water in a pot. Set to high heat, stirring occasionally until it reaches a boil. Reduce heat to low, cook for 10-12 minutes.
Meanwhile in a small saucepan combine the vinegar, sugar and salt over low heat. Stir until the sugar and salt are dissolved. Remove from heat and cool. Once the quinoa is cooked, place in a ceramic/plastic bowl. Fold the vinegar mixture into the quinoa. Place in the fridge to cool.
Start by adding 3-4 tbsp quinoa to the bottom of the jar, then layer on the cabbage, carrot, edamame, ginger, avocado and wakame. Repeat with another clean jar, or until all ingredients are used.
Seal and refrigerate up to 3 days.
When ready to serve, grill the Fry’s Prawns. Skewer the prawns and place them in the salad jar.
Drizzle 2-3 tbsp teriyaki sauce before digging in.
Dip the prawns into the cashew wasabi cream.