Vegan Hamachi Nigiri
Transform your sushi experience with this delectable Vegan Hamachi Nigiri, a plant-based twist on a Japanese classic. Crafted from the versatile young jackfruit, this recipe mimics the delicate texture of fish, marinated in soy sauce, sesame oil, and lemon juice for a rich, umami flavor. Paired with perfectly seasoned sushi rice and wrapped with a strip of nori, each bite offers an authentic sushi nigiri experience without the seafood. Ideal for vegans and sushi enthusiasts, this recipe is not only delicious but also impressive in presentation—perfect for dinner parties or treating yourself. Serve with wasabi and vegan soy sauce for a complete, restaurant-quality sushi experience at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 can (about 14 oz) Canned young jackfruit
- 2 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 Nori sheet
- 1 cup Sushi rice
- 1.5 cups Water
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 teaspoon Sesame oil
- 1 teaspoon Lemon juice
- 1 tablespoon Wasabi paste
- as needed Vegan soy sauce (for serving)
Instructions
Begin by rinsing the sushi rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
In a medium saucepan, combine the rinsed sushi rice and 1.5 cups of water. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
While the rice is cooking, prepare the sushi rice seasoning. In a small saucepan, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt. Heat gently, stirring until the sugar and salt have dissolved. Remove from heat and set aside.
Once the rice is ready, transfer it to a large bowl and gently fold in the rice vinegar mixture. Use a wooden spoon or rice paddle to mix until well combined. Let it cool to room temperature.
Drain and rinse the canned young jackfruit thoroughly. Trim the core and remove any seeds. Shred the jackfruit pieces slightly to resemble the texture of fish.
In a zip-top bag, combine the shredded jackfruit, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1 teaspoon of lemon juice. Seal the bag, remove as much air as possible, and marinate the jackfruit in the refrigerator for at least 30 minutes.
Using a sharp knife, cut the nori sheet into strips about 1/2 inch wide.
To assemble the nigiri, wet your hands with water and take a small amount of rice (about 2 tablespoons). Shape it into a compact oval.
Place a piece of marinated jackfruit on top of the rice, pressing gently to adhere. Secure with a strip of nori by wrapping it around the middle.
Repeat with the remaining rice and jackfruit pieces until all are formed.
Serve the vegan hamachi nigiri with a side of wasabi paste and vegan soy sauce for dipping.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5057 mg | 220% | |
| Total Carbohydrate | 122.4 g | 45% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 19.3 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1524 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
