Sushi Tei Caters To Health Conscious Diners with New Plant-Based Menu

As more and more diners are turning away from meat and looking for plant-based food options, either due to how their dining habits can affect the environment around them or are just seeking to opt for a healthier lifestyle, has led to an uptick of demand for plant-based or “meatless” food alternatives.

To adapt and meet the needs of their consumers, Sushi Tei has partnered with Country Foods and Growthwell Group to launch their first-ever plant-based menu, which is the result of countless rounds of conceptualisation and intensive research and development.

The new meat-substitute offerings consist of plant based renditions of traditional Japanese-style dishes such as the Shokobutsu BBQ Ham Roll, Shokubutsu Ebi Roll, Shokubutsu Curry Omurice, Shokubutsu Hamburg and Shokubutsu Fish Nugget.

Resembling a traditional maki sushi, the Shokobutsu BBQ Ham Roll comprises of plant-based chicken ham and rice that is then covered with nutty sesame seeds, and topped with sliced cucumber, mayonnaise and mango. The mildly sweet aftertaste of the mango blends well with the flavour from the “ham” while being coated with a thin layer of mayonnaise that ensures the roll goes down the gullet smoothly! This roll is sure to be a big hit especially with children who are looking for an appetizing snack to whet their appetites!

The Shokubutsu Ebi Roll features a plant-based prawn that is deep-fried and topped with a dollop of mayonnaise. The sushi is also rolled with plant-based minced meat. However despite its appearance, the ebi roll is a tough nail to swallow as the texture of the roll was rather tough and dry- thus making the roll a little unappetizing especially when maki sushi are usually eaten in a single mouthful.

The Shokubutsu Fish Nugget is a highly addictive plant-based appetizer that uses konnyaku, which is naturally cholesterol-free, high in fibre and low in calories. The konnyaku is coated with batter, then deep-fried to an enticing golden-brown for a crisp bite. The “fish” nuggets even feel and taste like conventional nuggets! While the nugget’s taste is rather conventional, it is a good way for parents to get their children to eat healthily and not having to deal with their children’s tantrum about having to eat their veggies.

Finally, the hearty and classic Shokubutsu Curry Omurice highlights the multiple uses of mushrooms; Japanese style curry with tender braised beef made from shiitake mushrooms and topped with a savoury fluffy omelette. For the Shokubutsu Hamburg, the juicy patty is made from plant-based minced meat, drenched with an inhouse made sweet sauce, then topped with avocado and shimeji mushrooms.

The plant-based menu is part of Sushi Tei’s seasonal wellness menu, Kenko Feast, which features other healthy non plant-based creations such as Buta Soy Milk Ramen , Goshiki Don and the Sashimi Moriawase “Kochi” 4 kinds.

The plant-based menu is available from now until 13 October 2020 in all Sushi Tei’s outlets islandwide.