Another holiday themed recipe. Of course. It’s very nearly pancake day!
Pancake day is otherwise known as Strove Tuesday for the more sophisticated among us. Originally, the concept of this day was to get rid of the rich foods like flour, eggs and sugar before 40 days of lent. Like many religious traditions, this seems to have been adapted into society and commercialized. It has now become an excuse to eat pancakes for dinner and for some another time to try out a new diet for lent.
We are atheists here at The Hungry Herbivores, therefore care not that the religious meaning has turned into more of a fun food day.
This year, we thought we’d break away from the norm. Vegan pancakes are exciting and are so doable without them eggys! However, sushi pancakes took our imaginations to a new level. Jazz up your pancake day this year. you won’t regret.
These are surprisingly not stodgy. I could easily eat a whole stack of these gorgeous rice patties to myself, which is more than I can say for a regular stack of fluffy, oaty pancakes I usually knock up for a Sunday brekkie.
Sticky Sushi rice is unbeatable when you get it right. We have a recipe within this post for brown sushi rice, which will keep the recipe super healthy & wholesome. However, if you are using White Sushi Rice, either use a recipe your familiar with or use the recipe above and reduce the soaking time to 30mins, cooking time to 10-15 mins on simmer & 15 mins steam.
- Handle this recipe with care. You will be making thin rice pancakes, so you NEED a steady (wet) hand to work with.
- When cutting or moving rice, make sure your utensils, plates, boards are slightly wet, it helps stop sticking.
- Use a wide spatula to move around your rice pancakes.
- Your rice must be sticky. It wont compact otherwise.
- Have some fun with it!
Now lets get to the video watching, recipe reading, comment writing and sushi pancake making!
- (DOUBLE FOR TWO LARGE STACKS)
- 1½ cups cooked sushi rice*
- 4 sheets of nori
- ½ Avocado, diced
- ⅛ cup Black kale, diced
- ⅛ cup Cucumber, diced
- 1 Spring onion, diced
- ¼ cup Vegan Mayo (we used Veganaise)
- ½ Tbsp Sriracha Sauce
- 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.
- Hard work done! Place all the filling ingredients in a bowl and fold together. Set aside.
- Mix both of the ingredients together until fully incorporated
- 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.
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