Jackfruit Pressed Sushi (Oshizushi)
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • *Jackfruit tuna
  • 1 20 oz.(567g) can jackfruit
  • 2 teaspoons soy source
  • 4 teaspoons mirin (Japanese cooking wine)
  • 1 teaspoon coconut sugar
  • ½ teaspoon neutral vegetable oil
  • *Eggless kinshi tamago
  • 50g (1.8 oz.) kabocha squash (after removing skin and seeds)
  • 6 tablespoon rice flour
  • 1 teaspoon mirin
  • 80 cc water
  • pinch of salt
  • *Others
  • 2 cups seasoned sushi rice
  • 10 shiso leaves
  • 10 shiso leaves
Instructions
  1. Prepare seasoned sushi. You can use brown or white short grain rice. I posted how to make sushi rice.
  2. Drain jackfruit and boil for 1 hour. Repeat. This helps remove funky taste and smell of canned jackfruit. Drain and rinse well. Drain.
  3. Remove pods, cut off tough skin and shred. Pad dry with paper towel.
  4. Heat a pan and add oil. When oil gets hot, add jackfruit and seasoning. Continue stirring.
  5. Cook until jackfruit gets dry (not completely dry but until it's no longer watery).
  6. Steam kabocha squash until you can put a skewer through easily.
  7. Combine steamed kabocha squash, seasoning and water in a food processer. Add water gradually. Test the batter by cooking a small amount on a pan. Adjust water to get the consistency of crepe.
  8. Cook the kabocha mixture like crepe. The batter gets cooked quickly so you need to pour and spread the batter quickly.
  9. After kabocha crepe cools down, cut it into thin strips.
  10. Cut shiso leaves into small thin strips.
  11. Line the mold with parchment paper.
  12. Put kabocha strips, sushi rice, shiso leaf strips, jackfruit tuna and rice in these order. When adding each layer, push the ingredients to remove any.
  13. Put something heavy on top and wait for an hour or longer.
  14. Flip over and cut into pieces.
Recipe by Asian Vegan & Beyond at http://www.asianveganandbeyond.com/jackfruit-pressed-sushi-oshizushi/