Lunch, Main meals


4 nori sheets
about 4 cups of cooked sushi rice
1 avocado, sliced
25 g baby spinach
red cabbage, shredded, pickled (see below)
Bonsan Hot & fiery chilli sauce
Bonsan Cocomayo

a wedge of red cabbage, sliced thinly
½ cup rice vinegar
2 tbsp maple syrup
1 tsp fine sea salt

200g Bonsan Classic Kofu
Tamari or soy sauce
1 cup aquafaba (reduced so that it resembles an egg white)
1-2 cups panko breadcrumbs
all purpose flour

1 large sweet potato
1 tbsp soy sauce
1 tbsp maple syrup
2 tsp coconut oil
2 tsp rice vinegar

Serves: 6

Fill a small pot with 2 cups of coconut oil and place on the hob. Cut each Kofu block into two thinner blocks, then again in half. Sprinkle tofu with some soy sauce. Drag the kofu in flour making sure that the entire surface area has been coated. Dip the kofu in gelatinous aquafaba and finally drag it in breadcrumbs. Carefully lower the kofu, one piece at a time, into hot oil and let it fry for about 3 minutes on each side. Once ready, place fried kofu on a piece of kitchen towel to get rid of the excess oil.

Set the oven to 220° C / 425° F and line a baking tray with baking paper. Mix all the remaining ingredients together in a small bowl. Cut the middle (widest) section of your sweet potato, peel it and slice into ½ cm / 0.2″ slices. Brush each slice with the marinade and place the slices on the prepared baking tray. Bake for about 20 min (until soft), flipping the slices to the other side halfway through.

Place shredded cabbage in a sterilised, medium size jar.
Put the remaining ingredients and 120 ml / ½ cup water in a small pot. Bring to a gentle boil, over low heat.
Once they come to the boil, pour the mixture over the cabbage and stir well. Make sure that the pickling liquid covers all of the cabbage. Set aside for 6-8 hours.

Place a nori sheet on a work surface with the shiny side down and rotated 45°. Wet your hands (keep a small bowl of water handy to wet your hands) and grab a handful of rice.
Place it in the middle of the sheet and using your hands form it into a compacted square (about 9 cm / 3.5 ” by 9 cm / 3.5 “). Try to make that layer as even and compacted as possible. Season well with salt.
Place ingredients on top - Spinach, avocado slices, hot sauce and kofu katsu, sweet potato, pickled cabbage and cocomayo. Mix it up in each sandwich.
Once you are done with your stack, seal all four corners of the nori sheet on top of the filling. Fold the right corner over the stack, wet the end of the nori sheet with a wet finger and fold the left corner over the stack and ‘glue’ it to the right corner.
Repeat the same thing with bottom and top corners until you get a small packet
Set it aside to let the seaweed soften a little. Cut in half with a sharp knife and Enjoy!

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