If you are yet to try making your own sushi, I order you to go get yourself the supplies (and a sushi mat) right now. Not only is it easy to make, its fun to do with friends and is a great way to experiment with your own choice of fillings. You can start simple with a cucumber or avocado maki but when you want to experiment I would highly recommend this vegan alternative to the classic salmon cream cheese filling characterised by Philadelphia rolls!
As the salmon substitute I use Natures Charm Jackfruit Confit which I find not only has a great flaky texture to resemble tinned salmon, but also has a flavour which - when mixed with a vegan cream cheese - works incredibly well in this recipe!
Ingredients: (makes 2 rolls; approximately 12 slices)
- 1 can Natures charm jackfruit confit, drained
- 2-3 tbsp vegan cream cheese
- 1 carrot, thinly sliced
- 1/2 cucumber, thinly sliced
- ½ cup dry sushi rice
- 1/2tbsp rice wine vinegar
- 1tsp mirin
- 2 nori sheets
1. Rinse your rice and bring to the boil in a saucepan with 1 cup water. Simmer, covered with a lid, until all water has evaporated (approximately 15-20 minutes).
2. Mix in the rice vinegar and mirin and spread the rice out thinly onto a baking tray to cool.
3. Whilst rice is cooling, prepare the filling. Slice the cucumber and carrot lengthways.
4. For the ‘salmon’ mash up the jackfruit in a bowl to break it up. Mix in the cream cheese and season to taste with salt and pepper.
5. Once rice is completely cool start assembling the sushi. Place a sheet of nori (shiny side down) onto a sushi mat. Spread the rice evenly over the sheet leaving a 2-3cm gap from the top. Line up the fillings and roll! (if you are stuck to how to fill/roll your sushi, there are easy tutorials on youtube!).
6. Cut into equal pieces and serve immediately. Pair with soy sauce and wasabi for dipping.