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BBQ Plantain Nigiri

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Ingredients
  

  • 1 bag Big Banana® Whole Baked Sweet Plantains
  • 2 cups cooked sushi rice ((seasoned with rice vinegar, sugar, and salt)
  • 2 tbsp chorizo seasoning
  • ¼ cup miso mustard sauce (recipe below)
  • microgreens for garnish

Miso Mustard Sauce

  • 2 tbsp yellow or Dijon mustard
  • 1 tbsp white miso paste
  • 1 tsp rice vinegar
  • 1 tsp honey or maple syrup
  • 1 tbsp warm water to thin (as needed)

Instructions
 

Prep the Plantains

  • Slice Big Banana® Whole Baked Plantain into 1-inch thick diagonal pieces
  • Gently toss slices in chorizo seasoning to evenly coat.

Smoke the Plantains

  • Arrange the seasoned plantain slices in a smoker or on a rack over indirect heat.
  • Smoke at 225°F (107°C) for about 20 minutes, or until lightly caramelized and fragrant.

Shape the Sushi Rice

  • With wet hands, shape about 1 tbsp of sushi rice into small oval mounds (nigiri style).
  • Press firmly but gently so they hold their shape.

Assemble the Nigiri

  • Place a smoked plantain slice on top of each rice mound.
  • Drizzle lightly with miso mustard sauce.
  • Finish with a small cluster of microgreens on top for color and freshness.

To Assemble

  • Serve warm or at room temperature as a sweet-savory appetizer or innovative plant-forward entrée.
  • Perfect for tasting menus or creative sushi fusion bars.
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