Veshi (Vegan Sushi) Jackfruit Toro
Traditional sushi prepared with Jackfruit to create Veshi (vegan sushi). Created by Chef Ron Freitag
Total Time: 1 hour 30 minutes
Servings: 1Ingredients
4-pack medium size red beets
2 cups DOLE Shredded Young Green Jackfruit
⅓ cup vegan mayo
1 Tbsp soy sauce
2 cups short grain rice
3 cups water
½ cup rice vinegar
1 Tbsp vegetable oil
¼ cup white sugar
1 tsp salt
1 tsp wasabi powder
3 Tbsp lime juice
2 oz daikon radish, sliced thin, pickled
¼ cup DOLE Chef-Ready Cuts Diced Avocado
2 Tbsp sweet chili sauce
rice pop pearls for garnish
Directions
Jackfruit Toro
- Roast beets in 350 degree oven for 1 hour.
- Cool, peel, and slice roasted beets and place in robot coupe. Pulse until finely chopped.
- Remove and hand squeeze excess liquid out - reserve in bowl.
- Drain jackfruit and place in robot coupe. Pulse until finely chopped.
- Remove and hand squeeze excess liquid. Place into bowl with red beets.
- Take jackfruit and beets bowl and add mayo and soy sauce. Stir with spoon lightly to mix all. Taste and season as needed (keep cold after).
- Prepare sushi rice in traditional manner using the rice, water, rice vinegar, vegetable oil, sugar and salt.
- Combine wasabi and lime juice in bowl and reserve for later.
Assembly
- Take 2 cups of sushi rice, place on sushi mat, shape into a 6" x 2" rectangle, and pack down.
- Add diced avocado on top of rice, pickled daikon, and the Jackfruit Toro. Press a little to square off and cut into 6 finger sizes.
- Sauce the plate with sweet chili sauce and wasabi lime.
- Place the 6 sushi on a plate, garnish with rice pop pearls and microgreens.
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