Vegetarian Yellowtail Hand Roll
Discover a unique twist on traditional sushi with this Vegetarian Yellowtail Hand Roll recipe! Perfectly seasoned jackfruit takes center stage, mimicking the flaky texture of yellowtail fish while providing a completely plant-based alternative. Marinated in a savory blend of soy sauce, rice vinegar, and sesame oil, the jackfruit is paired with creamy avocado, crisp cucumber, and fluffy sushi rice, all wrapped in toasted nori sheets for an indulgent bite-sized treat. This recipe is quick to prepare, with just 30 minutes of prep and 20 minutes of cook time, making it a must-try for sushi enthusiasts looking for a vegetarian option. Whether served with pickled ginger and wasabi on the side or enjoyed as-is, these hand rolls are fresh, flavorful, and perfect for sharing.
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Recipe Information
Ingredients
- 1 can (about 14 ounces) Jackfruit (canned in water, not syrup)
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 cup (uncooked) Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar (for sushi rice seasoning)
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.5 medium cucumber Cucumber (julienned)
- 1 medium avocado Avocado (sliced)
- 6 sheets Nori sheets (halved)
- 2 tablespoons Pickled ginger (optional, for serving)
- 1 teaspoon Wasabi (optional, for serving)
Instructions
Drain and rinse the canned jackfruit. Pat it dry with a paper towel and shred it into small pieces using your hands or a fork.
In a medium bowl, mix the soy sauce, rice vinegar, and sesame oil. Add the shredded jackfruit to the mixture and stir to coat. Let the jackfruit marinate for at least 15 minutes while you prepare the other ingredients.
Rinse the sushi rice thoroughly under cold water until the water runs clear. This removes excess starch to prevent the rice from becoming gummy.
Combine the rinsed sushi rice and water in a medium saucepan. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove it from the heat and let it sit, covered, for 10 minutes.
In a small saucepan, gently heat 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 1/2 teaspoon of salt. Stir until the sugar dissolves, then let it cool slightly.
Transfer the cooked sushi rice to a large, shallow bowl. Gradually fold in the vinegar mixture using a wooden spoon or rice paddle. Be careful not to mash the grains. Let the rice cool to room temperature.
Cut the cucumber into thin julienned strips and slice the avocado into thin pieces.
Heat a dry skillet over medium-low heat and briefly toast each nori sheet (about 10 seconds) to make it crispier. Be careful not to burn it.
To assemble each hand roll, lay a halved nori sheet shiny side down. Place a small scoop of seasoned sushi rice (about 2 tablespoons) on the left side of the sheet, spreading it out slightly.
Top the rice with a few pieces of marinated jackfruit, cucumber strips, and a slice or two of avocado. Be mindful not to overfill the roll.
Using your hands, fold the bottom left corner of the nori sheet upward and roll it into a cone shape, keeping the filling snug inside. Seal the edge with a small grain of rice or a dab of water if necessary.
Repeat with the remaining ingredients to make 6 hand rolls.
Serve the hand rolls immediately with optional pickled ginger and wasabi on the side.
Nutrition Facts
Calories |
876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2820 mg | 123% | |
| Total Carbohydrate | 118.0 g | 43% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 13.0 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2176 mg | 46% | |
*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.
