Jackfruit Sushi

Cook the rice according to package directions.

Prepare the jackfruit pieces with olive oil, paprika powder, smoked salt and pepper.

Peel the carrot and cut into strips about ½ cm thick. Cut the avocado in half, remove the pit, peel the avocado halves and cut the frufleisch into ½ to 1 cm thick strips.

Mix the rice vinegar, maple syrup and salt well and add to the fully cooked sushi rice. Let cool.

Stir-fry the seasoned jackfruit in oil over medium heat for about 10 minutes until lightly crisp.

To finish, cover the seaweed leaves (on a sushi mat if necessary and) with a thin layer of rice using your hands. (Leaving a strip of about 2 cm on one side for “sticking”).

Sprinkle the rice with some white sesame seeds and place 3 to 4 carrot strips, a quarter of the avocado strips and 2 to 3 tablespoons of jackfruit in the center, close together along the entire length – parallel to the “glue strip”. Moisten this with water.

To roll up, turn the sushi mat so that the coated seaweed can be rolled up tightly and with pressure away from its own body towards the “glue strip”. While doing this, press the moistened strip firmly at the end.

Cut each roll into 6 equal pieces.

To serve, sprinkle the rolled sushi (maki) with sesame seeds. Serve with 1 small bowl each of soy sauce, pickled ginger slices and wasabi paste.

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