Henry Firth and Ian Theasby’s Bish Bash Bosh!: Sushi cupcakes

Dive into the innovative world of vegan cuisine with Henry Firth and Ian Theasby’s Bish Bash Bosh!: Sushi Cupcakes, a delightful twist on traditional sushi that promises both creativity and flavor in every bite. This recipe, originating from the creative minds behind the plant-based culinary revolution, Bosh!, transforms the concept of sushi into a cupcake form, making it a fun, shareable dish perfect for any occasion.

Brief Description of the Recipe

Sushi cupcakes are a unique blend of traditional sushi ingredients presented in a fun and novel cupcake shape. Utilizing nori sheets to create cupcake cases filled with sushi rice seasoned with a blend of rice vinegar, sugar, and salt, these cupcakes are then topped with a variety of fresh vegetables and a tangy dipping sauce, offering a burst of flavors and textures.

Cultural or Historical Context

This recipe is a testament to the versatility of vegan cuisine, showcasing how traditional dishes can be reimagined to fit a plant-based lifestyle without compromising on taste or presentation. Firth and Theasby have been at the forefront of the vegan movement, bringing innovative and delicious vegan recipes to the masses through their platform, Bosh!.

Ingredients List

• Sushi Rice: 400g, cooked as per packet instructions and seasoned
• Rice Vinegar: 30ml, mixed with sugar and salt for seasoning the rice
• Caster Sugar: 25g, for seasoning the rice
• Salt: ½ tsp, for seasoning the rice
• Nori Sheets: 12, used to create the cupcake cases
• Hoisin Sauce: 6 tsp, for filling the rice balls
• Vegetable Toppings: Including red pepper, carrot, cucumber, avocado, fresh chives, and radishes, thinly sliced for decorating the cupcakes
• For the Dipping Sauce: A mix of sriracha and egg-free mayonnaise, adjusted to taste
• Pickled Ginger: To serve
• Soy Sauce and Wasabi: Optional, to serve

Preparation Instructions

1. Rice Preparation: Start by cooking the sushi rice and seasoning it with a mix of rice vinegar, sugar, and salt.
2. Nori Cupcake Cases: Cut nori sheets into circles and shape them into cupcake cases, placing them in a muffin tin.
3. Filling: Form balls of seasoned rice, incorporating a teaspoon of hoisin sauce into each before sealing and placing them into the nori cases.
4. Decorating: Arrange the sliced vegetables atop each rice-filled nori case, then garnish with black sesame seeds.
5. Dipping Sauce: Combine sriracha and egg-free mayonnaise to create a flavorful dipping sauce to accompany the cupcakes.

Storage and Reheating

Sushi cupcakes are best enjoyed fresh but can be stored in the refrigerator for up to 24 hours. For optimal taste, it's recommended not to reheat them but to bring them to room temperature before serving.

Nutritional Information

These sushi cupcakes are a light and nutritious option, rich in vegetables and providing a good balance of carbohydrates from the rice. The exact nutritional values will vary based on the specific ingredients used and portion sizes.

Frequently Asked Questions

• Can I use different vegetables for toppings? Yes, feel free to get creative with the toppings based on your preferences or seasonal availability.
• Is it possible to make these sushi cupcakes gluten-free? Absolutely, just ensure that the hoisin sauce and soy sauce are gluten-free versions.

This inventive recipe from Henry Firth and Ian Theasby's Bish Bash Bosh! not only adds a playful twist to your dining table but also celebrates the diversity and potential of plant-based cooking. Whether you're a seasoned vegan or just looking to explore more plant-based options, these sushi cupcakes are sure to impress.

For more detailed instructions and additional vegan culinary inspirations, consider exploring their book, Bish Bash Bosh!, available from HQ Harper Collins​​​​.