Ginger Miso Jackfruit Sushi
This is the lowest phe sushi roll I can get that still has flavor. Sushi has been tricky to learn but once you get it down it is super easy. Here are a few tips:
-Press rice as firmly as possible onto nori. Then, flip over and place filling on the nori sheet directly. I do not care for the seaweed on the outside because it seems like an overwhelming fishy flavor. I also strive to use as little rice as needed to cover the sheet. If your tolerance is higher use as much as you would like.
-Skip the sesame seeds. This is save some phe. If you need added texture sprinkle with Trader Joe's "Everything but the Bagel" once you roll it out. This is partially dried onion and garlic so cuts the phe from the seeds.
-Top with spicy mayo. This is my favorite flavor. I add it to every roll. It is both calorie dense and low in phe (win/win).
-Hold the soy sauce. Coconut aminos are a solid replacement for this high phe condiment. They provide the same effect, just a touch sweeter. I do not miss the soy for the amount of phe it contains.
Low Pro Ginger Miso Marinade and Salad dressing
1 tablespoon soy sauce
3 tablespoons coconut aminos 1/4 cup vegetable oil
1/4 cup sesame oil 3 tablespoons rice wine vinegar 1 clove garlic minced 3 tablespoons honey 1 tablespoon fresh ginger grated 1 teaspoon Sriracha or to taste
Blend together to save chopping or chop and mix by hand.
I used about half this recipe to marinate the jackfruit. Pour over jackfruit a day ahead of time if possible. This gives the best results and the jackfruit will also be chilled and ready to roll. If you forget to do this, do not fear. Pan fry in the marinade and then chill as long as possible before rolling. This is a great salad dressing as well. I go heavy on the sesame oil to add flavor as I skip the sesame seeds in the recipe. Instead, you could also do 1/2 cup vegetable oil and 1 tablespoon of sesame oil.
Sushi Rice
Rinse white rice well under cold water until water runs clear (believe me this makes a difference, worth it). Add 1 cup white rice and 1.5 cups water to rice cooker and start. Mix 0.5 tbsp vegetable oil, 0.5 tsp salt, 1.5 tbsp sugar and 0.25 cup rice vinegar while rice cooks. Once rice is done, toss in vinegar mix. Chill until ready to start rolling.
Ginger Miso Jackfruit Sushi
Makes 8 pieces of sushi
Each piece has 29 mg of phe, 0.63 gm protein and 65 calories
Half sheet of seaweed, nori 75 grams (~1/3 of a can) Jackfruit, Young in Brine, drained
Half recipe of low pro ginger miso marinade 117 grams (just over 0.5 cup) sushi rice (like I said, use as much or as little as you prefer) Sriracha mayo for garnish (mix sriracha with regular mayo if none on hand)
One day ahead of time, marinate jackfruit in one half recipe of ginger miso dressing above. Day of, prepare rice as listed above. Chill for about an hour until you are ready to roll. I would suggest no more than a few hours ahead of time.
Cover sushi bamboo rolling mat with saran wrap. Cut nori sheets in half. Press desired amount of sushi rice firmly onto nori sheet. This is a crucial step. If it is not packed tightly it will not roll or cut as well. Once the sheet is covered completely with rice and packed firmly, gently flip over on bamboo rolling mat. Now, put a row of marinated jackfruit at the bottom closest to you. Use rolling mat to wrap the first couple of inches and apply a good amount of pressure. Release and roll next couple of inches and again apply strong pressure when in the roll. Continue doing this systematically until entire amount is rolled and tight. Then, wet a chef's knife and slice into eight pieces. Garnish with spicy mayo.
Now that you know how to roll sushi you can get creative. Some of my favorites are air-fried sweet potato rolls and of course the classic avocado. It is slightly difficult to describe through words so if you have any questions please message me!