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.
Tried this recipe?Let us know how it was!