1 pack Quorn mince, prepped for cooking
water (to blanch vegetables)
½ cucumber (julienned)
1 carrot (peeled and julienned)
100 ml rice vinegar
40 g sugar
½ tsp + 10 g salt
1 tbsp finely chopped red chilli
100 g gochujang sauce
1 tbsp honey
1 tbsp soy sauce
2-3 cloves garlic (grated)
2 tbsp sesame oil (for frying)
300 g warm cooked sushi rice
10 ml ready-made sushi vinegar
2 tbsp kimchi
2 tbsp bean sprouts (blanched)
1 egg, sunny side up (for garnish)
1 tbsp toasted sesame seeds (for garnish)
Heat up a saucepan of water.
Blanch the cucumber, strain to remove excess water.
Blanch the carrots, strain to remove excess water.
Drain and season with rice vinegar, sugar, 10g salt and chilli
In a large bowl, mix the sushi vinegar with warm cooked rice.
Marinate Quorn mince in gochujang paste, honey, soy sauce, ½ tsp salt and grated garlic.
Fry the mince in sesame oil for about 4-5 minutes.
Place the rice in the bottom of a large, deep bowl.
Place pickled vegetables, bean sprouts and kimchi on the rice.
Top with the fried Quorn mince.
Serve with egg on top and extra Gochujang if desired.
Garnish with white sesame seeds.