#glutenfreesushi

Spiced jackfruit and creamy avocado are wrapped in nori seaweed sheets and sushi rice in this vegan and gluten-free sushi recipe. With spicy sriracha mayo and sesame seeds on top, these rolls are full of flavor and great for a plant-based sushi night!

Ingredients: 1 cup sushi rice, cooked. 4 nori seaweed sheets. 1 can young green jackfruit, drained and shredded. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 teaspoon sriracha sauce. 1 ripe avocado, thinly sliced. 2 tablespoons vegan mayo. 1 teaspoon sriracha sauce. 1 teaspoon lime juice. Salt to taste. Sesame seeds for garnish.

Instructions: In a bowl, mix shredded jackfruit with soy sauce, rice vinegar, and 1 teaspoon sriracha sauce. Lay a nori sheet on a bamboo sushi mat. Spread a thin layer of sushi rice on the nori sheet, leaving a small border at the top edge. Arrange a layer of marinated jackfruit and avocado slices along the bottom edge of the rice. Roll the sushi tightly using the bamboo mat, sealing the edge with a little water. Repeat with remaining nori sheets and ingredients. In a small bowl, mix vegan mayo, 1 teaspoon sriracha sauce, lime juice, and salt to make sriracha mayo. Slice the sushi rolls into bite-sized pieces using a sharp knife. Drizzle sriracha mayo over the sushi rolls and sprinkle with sesame seeds. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

As a healthy and gluten-free alternative to rice, quinoa can be used to make a tasty twist on traditional sushi. Each bite tastes great because the creamy avocado and sweet mango go so well together.

Ingredients: 1 cup quinoa, rinsed and cooked. Nori sheets. 1 ripe avocado, sliced. 1 ripe mango, sliced. Soy sauce for dipping. Pickled ginger for serving. Wasabi for serving.

Instructions: On a bamboo sushi rolling mat, put a sheet of nori. Place a thin layer of cooked quinoa on top of the nori sheet, leaving a little space at the top. Place slices of avocado and mango along the bottom edge of the nori sheet that has quinoa on it. Use the bamboo mat to carefully roll the sushi, putting light pressure on it to make a tight roll. Use a little water to seal the edge. Cut the roll into bite-sized pieces with a sharp knife. Do it again with the rest of the ingredients. Soy sauce, pickled ginger, and wasabi should be served on the side with the quinoa sushi.

Prep Time: 15 minutes

Cook Time: 15 minutes