Katsu Jack Fruit Sushi
- RECIPE MAKES: 4 x portions
- COOK TIME: 20-25 minutes
Bring a large saucepan to the boil and add the Mevalia Rice, cover and gently simmer for 11 minutes, stirring frequently to prevent sticking.
Once cooked, drain and leave to cool.
Dissolve the sugar and salt in the vinegar, ready to season the rice.
In a dish, coat the Mevalia Rice with the seasoning and set aside.
To make the Jackfruit katsu, drain the Jackfruit and pull apart in thin strands, retaining some of the juice.
Fry the shallots for 1 minute in a touch of oil and stir in the Jackfruit and curry powder, cook for a further two minutes. Pour in the Jackfruit juice, soy sauce and honey, reduce until it becomes sticky and leave to cool.
To make the sushi rolls use half of the Mevalia Rice and place on top of the Nori sheet. Add the peppers, katsu Jackfruit and roll using a bamboo rolling mat. Wrap in cling film and refrigerate. When serving slice into 8 pieces per roll.
Serve with light soy sauce or suitable spicy mayonnaise.
- For the rice:
- 100g Mevalia rice
- 300ml Water
- 3 tsp Rice vinegar
- 2 tsp Caster sugar
- 1 tsp Salt
- For the filling:
- 30 g Canned jack fruit in brine
- 1 Shallot finely diced
- 1 tsp Curry powder
- 1 tbsp Honey
- 5ml Light soy sauce
- 20ml Juice from the jack fruit
- 1 Red pepper, sliced
- 1 Green pepper, sliced
- 1 Nori seaweed sheet
- *Nori seaweed sheet contains an exchange
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