Recipe provided by: Chef Nobu Ishikawa, formerly of Bonsai Fusion Sushi in Charlotte, NC
1 package of The Stallion
Scallions, thinly sliced
Carrots, thinly sliced
Sushi rice, seasoned with gluten-free vinegar
Slice The Stallion on the bias or into coins.
Preheat 2 tablespoons oil in a skillet over medium heat. Cook The Stallion slices for 1 minute, then flip and repeat until lightly browned.
Combine all ingredients into sushi rolls using your favorite method. For Nigiri style (as pictured), shape the sushi rice into an oval in the palm of your hand. Then, place one slice of The Stallion on top. Wrap a thin strip of Nori around it to secure. Then, top with the mixture of sliced scallions, carrots, and Gochujang.
See more awesome ways to cook up some badass Plant Meat here. View Recipes