Crispy Jackfruit Sushi
Difficulty: Medium | Makes: 1 Serving
Plant-based sushi at home! Check out this delicious recipe from @mykalekitchen.
For the Crispy Jackfruit
- 1 can Roland® Young Green Jackfruit
- 1/2 cup gluten-free 1-to-1 flour (or all-purpose flour)
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Pinch cayenne powder
- 1 teaspoon salt (or to taste)
- Oil for cooking
For the Sushi Roll
- 1 cup Roland® White Sushi Rice
- 2-3 tablespoons Roland® Sriracha Chili Sauce
- 3 sheets Roland® Nori Seaweed
- 1/3 cup mayonnaise
- 1 mango, julienned
- 2 handfuls of micro-greens
Directions
For the Crispy Jackfruit
Place strained jackfruit between paper towels and firmly press down to release excess brine. Using your hands, break apart each jackfruit piece into 2-3 pieces
In a large bowl, combine all other ingredients, except oil, and generously coat jackfruit in the flour mixture
Pan-fry or deep-fry until crispy and golden brown on both sides. Place crispy jackfruit on paper towels to drain excess oil
For the Sushi Roll
- Sushi rice: Follow package instructions and prepare sushi rice. Set aside until the rice is at room temperature
- Sriracha mayo: Mix mayo and Sriracha Chili Sauce until well combined. Set aside
- Place a sheet of Nori onto a sushi rolling mat. Use food service disposable gloves or lightly wet your hands when handling rice
- Spread an even layer of prepared sushi rice onto the Nori sheet, leaving half an inch of space at the top and one inch at the bottom. Gently press down on the rice
- Leaving an inch of rice free, at the top, spread 1 tablespoon of Sriracha mayo, horizontally/width-wise
- Place 2-3 pieces of mango over the Sriracha mayo. Aligned with the mango, add 4-8 pieces of crispy jackfruit (or to preference)
- Place a third of the micro-greens next to the jackfruit and lastly, place 2-3 pieces of mango sandwiching the filling
- Tightly roll the sushi into a large roll and cut each roll into 6-8 pieces
