Our brand new contributor, nutritionist, health advisor and vegan cookery writer Paulina Marth makes her début with a vegan take on this piece of classic Japanese cuisine…
Perfectly seasoned tomatoes and jackfruit replace fish in this healthy, plant-based meal. Ready in 30 minutes!
- 2 large roma tomatoes
- 1½ tbsp soy sauce or gluten-free tamari
- ½ tbsp kelp powder heaping
- ½ tsp minced ginger
- ½ tbsp sriracha
- ½ tbsp sesame oil
- 3 nori sheets
- ½ cucumber
- ½ avocado
- ½ yellow pepper
- 3 pickles
- 200g jackfruit
- 2 tbsp coconut oil
- 130g cup long grain & wild rice or sushi rice – be sure to mash brown rice a bit with a fork so it’s sticky enough to roll up
- 230ml + 2 tbsp water
- 1 tbsp rice vinegar
- 2 tsp sugar
- ½ tsp salt
Makes 8 wraps
Preparation Time: 30 minutes
- Place the sushi rice and water in a medium stock pot and bring to a boil. Cover the pot, and let simmer for 10 minutes. Let the rice rest, covered, for 10 minutes. Meanwhile, chop all vegetables. Uncover the rice and gently mix in the vinegar, sugar, and salt. Mash the rice with a fork just a bit to ensure it’s sticky.
- While the rice is cooking, bring a small pot of water to boil. Have a large bowl of ice water ready. Pierce the tomatoes with a knife then drop them into the water. Boil the tomatoes until the skin begins to peel off then remove them with a slotted spoon. Immediately transfer the tomatoes to the ice water to prevent them from cooking further.
- In a container with a lid, combine the soy sauce or tamari with the ginger, kelp powder, sriracha, and sesame oil. Stir until even. Peel the tomatoes and slice the flesh away from the watery seeds. Dice the tomato flesh into small pieces then transfer it to your marinade container. Place the lid on and shake it up so the tomato pieces are all coated.
- Pour your jackfruit into a colander, and rinse well, using your fingers to pull the fruit apart into smaller pieces, so you can really get in there and rinse the excess salt away. Fried it in coconut oil on a medium heat till brownish.
- Cut the cucumber, pickles, pepper and avocado into thin match sticks then prepare your sushi rolling station. On a counter or cutting board, lay out a kitchen towel with a sheet of plastic wrap on top.
- Place a nori sheet on the plastic wrap. With wet fingers, spread a very thin, even layer of sushi rice on the nori. Leave an inch or so of space on either end of the sheet to wrap it.
- Layer your tomato and avocado topping (or alternatively jackfruit, pepper and pickle) on the rice along with a few matchsticks of cucumber and avocado. The toppings should only cover 2 inches of the rice or you’ll have trouble rolling it up.
- Use your fingers to carefully peel up the edge of the sushi roll. Roll the edge up and over. As soon as the veggies are covered, roll over the plastic wrap then towel, using it to shape and compress the sushi roll. Continue until it’s all the way rolled up. Make sure to seal the edges. Cut the sushi roll with a sharp knife and enjoy!