Jackfruit-Skagen Maki

For the Maki:

• 225 g sushi rice

• 275 ml water

• 2 tbsp sushi vinegar seasoning

• 4 nori sheets

For the Jackfruit-Skagen:

• 50 g Ofene dried jackfruit diced

• 120 g vegan mayonnaise

• 1 tsp nori or dulse seaweed flakes

• 1 small red onion, diced

• 1/2 tbsp dijon mustard

• 2 tbsp capers

• 1/4 cup diced celery stalks

• 1 tbsp lemon juice

• 1/2 tsp garlic minced

• 1 tbsp soy sauce or 2 tbsp coconut aminos


• 3 tbsp seaweed caviar

• 1/2 tsp apple cider vinegar

• 1/2 bunch fresh dill

• Salt and black pepper
 


Toppings

Microgreens of your choice

1. Cook your sushi rice according to package instructions.

2. Once cooked, mix your sushi rice with vinegar seasoning while still warm using a wooden rice paddle. Let the rice cool for 10 minutes.

3. Add a nori sheet to the sushi mat with the short side facing you and the matte side facing up.

4. Add a layer of rice to the nori sheet.

5. Press firmly and roll up the roll. Moisten the rice-free part of the nori sheet with a little water and press to hold the roll together. Do the same with all the rolls, then cut into bite-sized pieces.

6. Add rehydrated diced jackfruit cuts (make sure to follow instructions) in a pan, add a dash of soy sauce, water and olive oil, sauté jackfruits until it gets color and absorbs all liquid. Then let it cool for 15 minutes.

7. Transfer to a bowl, then add vegan mayonnaise, diced red onion, nori flakes, seaweed caviar, lemon juice, chopped capers, minced garlic, diced celery stalks, soy sauce, Dijon mustard, dill, vinegar, salt and pepper, toss together.

8. Taste and add more salt and pepper if needed. Chill for 15 minutes.

9. Divide skagen mixture between the top of your maki rolls. Garnish with microgreens