Updated: Sep 1, 2019
This is a truly attractive bowl. And for those of you who love their sushi, this will tantalize your taste buds. Canned jackfruit is becoming a great low processed, meat alternative for those of us on a plant based diet. It is often available in supermarkets in the tinned fruit aisle.
The roasted seaweed can be substituted with sheets of nori (the sushi wrappers) if you like. Seaweed is a powerful source of iodine for those of us who are not eating meat, eggs or dairy. Iodine is necessary for thyroid function and it great for eyesight, clear skin, hair and nails and even mood. It's great to have on hand to grab little nibbles often to make sure you are getting your share of iodine.
Have a go at this simple and colourful Sushi Bowl filled with gut loving vegetables.
vegan, dairy-free, nut-free, gluten-free
280g canned jackfruit, drained and cut into chunks
teriyaki sauce (see ingredients below)
1 cup steamed rice
1/2 Tbsp rice wine vinegar
1/4 cup roasted seaweed flakes
2 tsp sesame seeds
1/2 avocado, sliced
1/2 cucumber, sliced
4 radishes, sliced
1 carrot, sliced in circles
150g edamame beans
2 pinches of pickled ginger
Teriyaki Sauce -
1/4 cup tamari,
1/4 cup rice wine vinegar
1 Tbsp honey,
1 tsp sesame oil,
1 crushed garlic clove (or 1/4 tsp garlic powder), and,
1cm grated ginger (or 1/4 tsp dried ginger)
Step 1 - In a non-stick frypan, fry the jackfruit to brown it a little. This will help to remove some of the water.
Step 2 - Add the teriyaki sauce ingredients to a small bowl and mix well then add to the jackfruit and allow to simmer over medium heat until it reduces to a thicker glaze.
Step 3 - Serve with the rice and the vegetables, arranging them attractively in a bowl. Sprinkle with roasted seaweed and the sesame seeds. Enjoy!