Watermelon Nigiri
Created by Chef de cuisine at Planta South Beach, Benjamin Goldman
Serving Size: 25
"Summer is all about bright, colorful dishes that are both refreshing and full of flavor," says Goldman. "For this recipe we I used watermelon to reflect the look, feel and taste of sushi, while staying true to Planta's plant-based concept."
● 1lb watermelon
● 1cup sushi rice
● 1cup water
● Rinse sushi rice thoroughly until the water runs clear. Cook the sushi rice in a rice cooker with water. Remove rice when finished and cool down. Cut the skin of the watermelon. Slice the watermelon into rectangular block (2" x 6"). Lay them out on a sheet tray lined with parchment paper. Preheat the oven to 180°F. Place the tray of watermelon in the oven and cook for 2-2 1/2 hours or until the correct texture is achieved. Form the rice in the palm of your hand by pressing firmly and shaping it into the desired nigiri shape. Fold the watermelon on top.
Image Courtesy of Benjamin Goldman
Bulgur and Quinoa Salad
Created by executive chef at The Setai Miami Beach, Vijay Veena
Serving Size: 4
"The Bulgur and Quinoa salad is a no-fail recipe for summer. It's light and refreshing with the addition of the fresh herbs and the avocado gives creaminess and that extra kick of flavor to the salad while still keeping it very light."
● 1lb bulgur and quinoa mix
● 1 cucumber
● 1 red onion
● 1 ripe tomato
● 1 colored bell peppers
● Salt
● Crushed pepper
● 1 tbsp lemon vinaigrette
● ¼ bunch mint
● ¼ bunch parsley
● 1 avocado
● 1 diced mango
● 1 bunch frisee
Cook the bulgur and quinoa in boiling salted water, strain and reserve. Cut the vegetables into small dices. Mix the brunoise of vegetables with cooked bulgur and quinoa, add lemon vinaigrette and season with salt and pepper. Mix well and garnish with avocado, frisee and mango.
Image courtesy of Vijay Veena
