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Best dressed bites

Photography: © Lizzie Mayson

Former meat lovers, Henry Firth and Ian Theasby share a favourite from their new plant-based recipe book – Bish Bash Bosh!

Both previous meat eaters, Henry Firth and Ian Theasby never imaged that they would live a plant-based lifestyle let alone be the Authors of the highest-selling vegan cookbook ever – BOSH!

Now they are back with BISH BASH BOSH! voted the Best Vegan Cookbook at the PETA Vegan Food Awards 2018. These two mates, who cook and film from their East London studio, radically transformed their own lifestyles and have now created a food revolution through the world’s biggest plant-based platform.

With over 26 million views a month of their online videos and over 2 million social media followers, BOSH! are on a mission to show the world (whether you are vegan or not) just how versatile and easy, cooking with veg can be. With over 140 brand new plant based recipes, you won’t want to miss the lasagne – made with mushroom ragu, amazing jalfrezi with a BOSH! twist or the Mini Banoffee Meringues. 

Sushi Cupcakes

Serves 12


400g sushi rice

30ml rice vinegar

25g caster sugar

½ tsp salt

12 nori sheets

6 tsp hoisin sauce

black sesame seeds, for sprinkling

pickled ginger, to serve

soy sauce, to serve

wasabi, to serve, optional

For the vegetable toppings

1 red pepper

1 carrot

¼ cucumber

1 small avocado

10 fresh chives

5 radishes

For the dipping sauce


egg-free mayonnaise

You will also need

Small saucepan

Grease a baking tray with flavourless oil (such as vegetable or sunflower)

14cm saucer

12-hole (or 2 x 6-hole) muffin tin


1. Cook the sushi rice following the instructions on the packet, ensuring that it is dry and sticky when cooked. 

2. Put the saucepan on a medium heat | Pour in the rice vinegar, sugar and salt and heat until the sugar has dissolved | Let cool to room temperature, then pour over the cooked rice, gently stirring until all the liquid is absorbed | Spread the rice over the greased baking tray and let cool to room temperature, when it should be dry but sticky.

3. Stack the nori sheets and lay the saucer on top | Cut around it to make nori circles | Find the centre of the nori stack and cut a neat, straight slit from the centre to the outer edges | Take one circle and fashion a cone that is roughly 8cm wide at the base | Wet your finger and lightly brush along the slit to stick it in place | Put the cone in one of the muffin holes | Repeat to fill all the holes.

4. Wet your hands and roll a golf ball-sized ball of rice | Poke a hole in the centre and pour in ½ teaspoon hoisin sauce | Pack more rice over the hole to seal in the sauce | Smooth the outside and place in one of the nori muffin cases | Repeat to fill all the cases. 

5. Get all your toppings ready | Cut the pepper in half, cut out the stems and seeds and thinly slice | Peel the carrot and cut into matchsticks, thin rounds or ribbons | Cut the cucumber in the same way | Halve and carefully stone the avocado by tapping the stone firmly with the heel of a knife so that it lodges in the stone, then twist and remove, then finely slice | Chop the chives | Trim and thinly slice the radishes.

6. Make a quick dipping sauce by stirring sriracha into the egg-free mayonnaise to taste | Finely chop the pickled ginger.

7. Decorate with the prepared vegetables and sprinkle them with black sesame seeds | Serve with soy sauce, wasabi, if using, pickled ginger and the dipping sauce on the side.

COOK’S TIP: We put hoisin sauce in the middle of our cupcakes, but you can add whatever you like. Wasabi and ginger is a great traditional filling.



by Henry Firth and Ian Theasby is on sale nationwide now. HQ, £20

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