Vegan Teriyaki Jackfruit Sushi Burger
Ingredients
- 2.5 cups cooked sushi rice
- sushi vinegar
Burger fillings
- avocado
- vegan mayo
- pickled ginger
- shredded purple cabbage
- sesame seeds
Teriyaki jackfruit
- 1 can young green jackfruit in water or brine
- 1 tablespoon coconut oil
- 1/3 cup tamari
- 1 tablespoon mirin
- 1 tablespoon brown sugar
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
Preparation
Preparing rice buns
Season the cooked sushi rice with sushi vinegar and let it cool completely in the fridge
Rinse a small dome bowl with water to prevent sticking, then press rice mixture into it to about three-quarters full for the top bun
Invert the bowl to release the rice bun onto a chopping board and refrigerate
Repeat the process with less rice for the bottom bun as needed
Making teriyaki jackfruit
Break apart the jackfruit pieces to resemble shredded chicken
Rinse the jackfruit and place it in a frying pan with the remaining ingredients
Simmer on medium heat for 5-10 minutes, pulling the jackfruit with a fork to shred it further
Remove from heat after about 10 minutes
Assembling the burger
Place a layer of avocado on the bottom rice bun followed by pickled ginger, teriyaki jackfruit, vegan mayo, and shredded purple cabbage
Gently place the top rice bun on top and serve immediately
