I was actually shocked to find there were no jackfruit crabmeat sushi recipes online yet. As far as I know, I am the first to attempt a jackfruit sushi maki. Jackfruit, which is often used for vegan pulled pork, reminded me way more of crabmeat the first time I worked with it. I don’t miss seafood so much anymore, however, these rolls are very seafood-like. They’re very much like the sushi rolls with imitation crabmeat in spicy mayonnaise so popular in American sushi restaurants.
INGREDIENTS FOR 2 ROLLS:
About 3.5 cups cooked sushi rice
2 nori sheets
2 tablespoons vinegar
1 tablespoon sugar
2 tablespoons toasted sesame seeds and 1 tablespoon black sesame seeds
1 cup boiled jackfruit (I was able to find a fresh one) or jackfruit from a can (get it in brine, not syrup)
1 tablespoon vegan cream cheese
2 teaspoons chili sauce or Sriacha
1 teaspoon dulse flakes or ground up kombu (or any seaweed powder)
Make the crabmeat salad by boiling peeled, seeded jackfruit chunks for 10 minutes. Alternately, buy prepared jackfruit in brine. Strain the jackfruit and allow to cool if you boiled it. Fork mash the cooled jackfruit and place the jackfruit in between 3 or 4 paper towels. Roll the jackfruit in the paper towels to get the moisture out. This is an important step if you want to make it into sushi maki because otherwise the salad makes everything too wet to roll.
Transfer the dry chunks of jackfruit to a food processor with onion, cream cheese, chili sauce, and seaweed flakes or powder. Pulse until jackfruit is smaller but do not completely puree. Transfer the jackfruit crab salad to a small bowl.
Mix vinegar and sugar together and microwave for 30 seconds so sugar dissolves. Add vinegar/sugar to cooked sushi rice, mix until incorporated.
On a clean surface, make inside out rolls.
Roll in sesame seeds and cut with a serrated knife.