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I'd like to receive updates from yo sushi's blog Yup, I agree to the small print Fried slices of aubergine in a garlic & ginger sesame soy dressing Aubergine, Garlic, Ginger Sesame Soy Yuzu & Pear Juice Gluten, Soya, Sesame Seeds, Wheat At only 82 calories, it's a must-try!Posted on June 8, 2015  by Sushi is one of the best cuisines for vegetarians, despite there being lots of fish involved, there are usually more vegetables used than types of meat and fish! A lot of people are always confused when you tell them that you’re vegetarian (or vegan) and you’re gonna go for some sushi, usually you hear “but its all fish!”, but most people don’t realise the word sushi means “sour” or “being sour”, not something that implies that it is meaty or fishy! So, checking the menu, (and eating there probably a little too often!) the following items are suitable for vegans: Miso Soup – Seaweed, tofu, spring onion, soy bean broth (unlimited refills)

Vegetable Firecracker Rice – Spicy sushi rice, Asian vegetables Vegetable Yakisoba – Noodles, vegetables, mildly spiced tangy sauce Vegetable Gyoza – Vegetable dumplings, soy & vinegar sauce Inari Pocket (Nigiri) – Sweet soy bean curd pocket, rice Kaiso Gunkan – Su-miso marinated Japanese seaweed, rice, nori Cucumber Maki – Cucumber, sesame seeds Avocado Maki – Avocado, mayonnaise – To make this vegan, ask for it without the mayonnaise Edamame Salad – Soy beans (squeeze & suck – discard the pod), Cornish sea salt Kaiso Salad – Sesame marinated Japanese seaweed, edamame, carrot, su-miso Aubergine Salad – Fried aubergine, harusame sauce Sunomono Salad – Cucumber, wakame seaweed, ponzu, sesame For more info, please check their website here If you have any updates or comments about this, please add them below, we want this to be as updated as possible so any tips you have will be greatly appreciated!

Last updated: 8 Jun 2015purchase sushi grade salmon Allergens see all allergenssushi clicker online gameChoose plates from the belt or order FROM THE MENU. sushi grade fish oregonseven colours, seven prices.jiro dreams of sushi hun subWHEN YOU’RE DONE We’ll count THE plates TO WORK OUT YOUR BILL.buy sushi cat plushie See your dish pricessushi online lausanne Croydon House of Frasersushi grade salmon london

Reading House of Fraser Southbank Centre Festival Hall To see our full drinks menu, click here START YOUR DAY THE YO! WAYChoose from our tasty hot and cold dishes including a YO! Full English Breakfast, Breakfast Ramen and our delicious range of toasted and steamed buns! Fancy a lighter option? We've also got fresh fruit, yogurt and granola as well as our classic Custard Dorayaki... Plus, you get a FREE Coffee or Miso Soup with aFull English Breakfast & Kedgeree!Breakfast is served at: Heathrow T2 & T3 and Gatwick: Everyday from 6am until 10amGrilled aubergines with miso 2 Japanese aubergines or 1 large purple aubergine vegetable oil, for shallow frying 4 spring onions, green part only For the miso topping 4 tbsp light (sweet) miso paste (available in some supermarkets and in Asian grocers) 1 small knob fresh ginger 1 tbsp shoyu or light soy sauceSlice the aubergines in half lengthways, keeping the stem end intact.

Score the cut side of the aubergines diagonally, forming a diamond pattern in the flesh. Heat about 0.5cm/0.25in oil in a heavy-bottomed frying pan. When it's hot, add the aubergine halves, cut side down. Fry the halves until lightly browned, about three minutes. Turn over and lightly fry the other side for a further minute or two. The aubergines should be fairly soft. Carefully remove the aubergines from the pan with a fish slice and drain on kitchen paper. Preheat the grill to medium. Prepare the miso topping. Place the miso into a bowl and stir in the sugar. Grate the ginger into the bowl, then stir in the shoyu or soy sauce and mirin. Place the aubergines onto a baking sheet, cut-side up. Spoon the miso topping over the aubergine halves, then place them under the grill. Grill until the miso topping is just beginning to brown and bubble slightly, but don't allow it to burn. Finely slice the spring onions. Place the grilled aubergines onto a serving plate, scatter the finely sliced spring onions over the top and serve.