KATSU JACK FRUIT SUSHI

Ingredients

• FOR THE RICE:
• Mevalia rice 100 g
• Water 300ml
• Rice vinegar 3 tsp
• Caster sugar 2 tsp
• Salt 1 tsp
• FOR THE FILLING:
• Canned jack fruit in brine 30 g
• Shallot finely diced 1
• Curry powder 1 tsp
• Honey 1 tbsp
• Light soy sauce 5 ml
• Juice from the jack fruit 20 ml
• Red pepper, sliced 1
• Green pepper, sliced 1
• Nori seaweed sheet 1*
• *Nori seaweed sheet contains an exchange

Preparation

4 x portions

1. Bring a large saucepan to the boil and add the MEVALIA RICE, cover and gently simmer for 11 minutes, stirring frequently to prevent sticking. 
2. Once cooked, drain and leave to cool. 
3. Dissolve the sugar and salt in the vinegar, ready to season the rice. 
4. In a dish, coat the MEVALIA RICE with the seasoning and set aside. 
5. To make the Jackfruit katsu, drain the Jackfruit and pull apart in thin strands, retaining some of the juice. 
6. Fry the shallots for 1 minute in a touch of oil and stir in the Jackfruit and curry powder, cook for a further two minutes. Pour in the Jackfruit juice, soy sauce and honey, reduce until it becomes sticky and leave to cool. 
7. To make the sushi rolls use half of the MEVALIA RICE and place on top of the Nori sheet. Add the peppers, katsu Jackfruit and roll using a bamboo rolling mat. Wrap in cling film and refrigerate. When serving slice into 8 pieces per roll. 
8. Serve with light soy sauce or suitable spicy mayonnaise.