Products Used in this Recipe

Whole Ripe Plantain (Baked)

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)

Preparation

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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