TRIO OF BBQ SAUCES

SERVES 1 CUP (250ML) EACH

FOR THE BASIC BARBECUE SAUCE

1 onion

2 tbsp. canola oil

2 garlic cloves

2 cups (500g / 18oz) tomato passata or purée

1/2 cup (120ml) apple cider vinegar

2 tbsp. vegan Worcestershire sauce

2 tbsp. light molasses

2 tbsp. muscovado or dark brown sugar

1 tsp. salt

1 tsp. paprika

1 tsp. black pepper

1/2 tsp. ground cinnamon

1/2 tsp. ground star anise

1/2 tsp. red pepper flakes

NUTRITIONAL VALUES

Calories: 684kcal
Fat: 31.4g (2.2g S.Fat)
Carbs: 94.9g
Protein: 8.9g
Sugar: 50.7g
Sodium: 2683mg

FOR THE JAPANESE-STYLE BARBECUE SAUCE

3/4 cup (175 ml) basic barbecue sauce

2 1/2 tbsp. dark soy sauce

2 1/2 tbsp. rice vinegar

2 tbsp. light soy sauce

1 1/2 tsp. toasted sesame oil

NUTRITIONAL VALUES

Calories: 362kcal
Fat: 7.3g (1g S.Fat)
Carbs: 67g
Protein: 0g
Sugar: 48.2g
Sodium: 2069mg

FOR THE MEXICAN-STYLE BARBECUE SAUCE

3/4 cup (175 ml) basic barbecue sauce

3 tbsp. lime juice

2 tbsp. tequila

1 red chile pepper, stemmed (seeded for less heat)

2 tsp. grated lime zest

1/2 tsp. ground cumin

1/2 tsp. dried oregano

NUTRITIONAL VALUES

Calories: 409kcal
Fat: 3.8g (0.7g S.Fat)
Carbs: 98.2g
Protein: 5g
Sugar: 50.5g
Sodium: 2098mg

METHOD

BASIC BARBECUE SAUCE
In a hot saucepan, finely chop the onion and combine it with the oil. Cook the onion for 5 minutes over medium heat, or until translucent.

Cook for another 2 minutes after adding the garlic to the onion.

Bring the remaining ingredients to a boil. Reduce the sauce, uncovered, over low heat for 40 minutes, stirring occasionally.

JAPANESE-STYLE BARBECUE SAUCE
In a blender, purée all of the ingredients for the Japanese-style sauce.

MEXICAN-STYLE BARBECUE SAUCE
In a blender, purée all of the ingredients for the Mexican-style sauce.

GRILLED ONIGIRI WITH JAPANESE-STYLE BBQ GLAZE

SERVES 4 ONIGRI

3/4 cup (150g / 5oz) sushi rice

1 tbsp. rice vinegar

1 tsp. agave nectar

3/4 tsp. salt

1 tbsp. black sesame seeds

1/4 sheet nori seaweed

1 tbsp. finely chopped fresh parsley

4 tbsp. Japanese-style barbecue sauce

NUTRITIONAL VALUES

Calories: 216kcal
Fat: 1.4g (0.2g S.Fat)
Carbs: 42.8g
Protein: 3.4g
Sugar: 10.8g
Sodium: 811mg

METHOD

Prepare the rice according to the package directions. Allow to cool before seasoning with the vinegar, agave nectar, and salt.

In a dry frying pan over medium-low heat, toast the sesame seeds until fragrant. Take care not to overheat them.

Chop the seaweed and parsley finely. Mix the seaweed, parsley, and sesame seeds into the rice with care.

Wet your hands and form four balls of seasoned rice. Form the rice into large triangles with your fingers at an angle and press well.

Brush 1 tablespoon Japanese-style barbecue sauce over each onigiri and grill for 3 to 4 minutes, or until crispy.

RECIPE NOTES

When filled, onigiri are fantastic. Fillings made from diced avocado and finely grated carrots are delicious.