Preparation
Cut the daikon and carrot into spirals, add the vinegar rice, boiling water, white sugar and salt to prepare the pickled vegetables and set aside.
Prepare the mayonnaise with the sriracha and chopped kimchi. Set aside for later use.
Combine the tamari or soy, rice vinegar, hoisin, pinch of 5-spice and sesame oil for the mushroom marinade. Set aside for later use.
Shred mushrooms. Cook in a frying pan over medium-high heat without oil for 10 minutes.
*Tip: let the mushrooms caramelize before pan-frying, for a crispier result!
In the meantime, reheat the banh mi buns in the airfryer for about 3 minutes at 360 degrees or in the oven at 350 degrees for 5 minutes.
When the mushrooms are just starting to caramelize, add the mushroom marinade and coat the mushrooms well. Continue cooking for approximately 5 minutes.
Generously top the banh mi with the kimchi mayonnaise on one side of the bread, and on the other, add the chopped Haiku coriander. Next, add the mushrooms, cucumbers and marinated vegetables, wrung out well. Finally, add fresh coriander for flavour.
