Do something different this pancake day! Get your sushi chef skills on and get stacking them rice patties. Sticky pancakes filled with tasty green filling and drizzled with sriracha mayo
Ingredients
(DOUBLE FOR TWO LARGE STACKS)
Pancakes
1½ cups cooked sushi rice*
4 sheets of nori
Filling
½ Avocado, diced
⅛ cup Black kale, diced
⅛ cup Cucumber, diced
1 Spring onion, diced
Sriracha Mayo
¼ cup Vegan Mayo (we used Veganaise)
½ Tbsp Sriracha Sauce
Instructions
For The Pancakes
To prepare, keep a bowl of water next to you for hands and utensils (see notes above for more info)
On a clean kitchen work top (marble or granite if you have it!), spray the surface lightly with oil to prevent sticking. Alternatively, you can try using clingfilm.
With a wet hand or wooden paddle, take all of the sushi rice and place it on the oiled surface. Press down the rice to compact it a rectangle.
Using a damped, large cookie cutter (4-5") stamp out as many circles as possible. Set aside two of these rice circles, they will be the top and bottom of your pancake stack.
For the rest of the circles, take a small cookie cutter (1.5-2") and cut out the middle of the pancakes.
Repeat this compacting and cutting process until all the rice has been used.
Set the rice circles aside carefully, using a large wet spatula to move them around.
With each nori sheet, use the same large cookie cutter and trace around with a sharp knife to cut into shape. Use the smaller cookie cutter and repeat the process. You want one less nori circle than you have rice circles.
For the Filling
Hard work done! Place all the filling ingredients in a bowl and fold together. Set aside.
For the Mayo
Mix both of the ingredients together until fully incorporated
To Assemble
Take a serving plate and place the bottom rice patty onto it (not the one with a whole in!) now alternate with nori then rice circle until the final nori circle is used.
Now fill the center of the stack with your green filling, packing down to fit as much as possible.
Place the top rice patty to close the stack.
Drizzle the sriracha mayo over the stack and decorate with spring onions, coriander & sesame seeds. Use any left over mayo for a dipping sauce.
Notes
* See <a href="http://www.thehungryherbivores.com/how-to-roll-sushi/ ">this recipe</a> for brown sushi rice, or see notes earlier in the post for regular sushi rice
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/stuffed-sushi-pancakes/