Spicy Jackfruit Sushi

This recipe came about after delaying my weekly grocery shop a little too long. With only a few random ingredients in the kitchen, it was time to get creative.

My Spicy Jackfruit Sushi is perfect for vegans & vegetarians who reminisce on the succulent flavours of sushi. The jackfruit provides a meaty taste and texture, while keeping the dish completely plant-based.

Makes 4 rolls.

Ingredients

• 1 can jackfruit, drained and rinsed

• 1 cup dry sushi rice

• 2 tbs sriracha

• 2 tbs soy sauce or tamari

• 1 tsp olive oil

• 1/2 tsp garlic powder

• 1/2 avocado

• 1 Lebanese cucumber, sliced thin

• Nori sheets

Cook the rice according to packet instructions.

In a bowl, combine the sriracha, soy or tamari, olive oil and garlic powder. Shred the jackfruit and toss in the bowl to fully marinade. 

Cook on med-low heat for 5 minutes. Once cooked, remove from heat.

Once the rice is cooked and cooled, divide it into 4 equal portions.

Place a nori sheet, shiny side down, on your rolling mat. Spread the rice evenly over the sheet but be sure to leave at least a centimetre at the top edge. Layer with the avocado, cucumber and jackfruit. Dip your finger in water to wet the empty edge of the sheet and roll the sushi.

Repeat three more times.

Allow the rolls to cool and then slice with a serrated knife. Serve with soy sauce and enjoy!

Don’t forget to tag me in your creations on instagram @umoyawellness