KATSU JACK FRUIT SUSHI

Ingredients

0 FOR THE RICE:
0 honey 1 tbsp
0 Spinach* (per person) 20 g
0 SUITABLE EXCHANES *please remember to count your exchanges
0 large spring cabbage leaves blanched and dried well 2
0 red and green pepper sticks
0 juice from the jack fruit 20 ml
0 light soy sauce 5 ml
0 curry powder 1 tsp
0 Mevalia low protein rice 2 x 100 g
0 shallot finely diced 1
0 canned jack fruit in brine 30 g
0 FOR THE FILING:
0 salt 1 tsp
0 sugar 2 tsp
0 rice vinegar 2 tsp
0 water 2 x 140 ml
0 Asparagus blanched (1portion per person per day) 20 g

Preparation

4 x portions

Firstly cook the rice by placing the rice in a pan with a lid and bring to the boil, gently simmer for 11 minutes making sure you leave the lid on.

Once cooked place in a sieve to drain and leave to cool.

Next dissolve the vinegar, sugar and salt ready to season the rice.

Place the rice in a dish and coat with the seasoning and leave to cool.

To make the jack fruit katsu drain the jack fruit and pull apart in thin strands, making sure you keep some of the juice.

Now fry the onions for 1 minute in a touch of oil and add the jack fruit, then add the curry powder and cook for further two minutes. Next add the juice, honey and soy sauce and reduce slightly and leave to cool.

To make the sushi rolls use half of the rice and place on top of the nori sheet. Then add peppers and katsu jack fruit and roll using a bamboo rolling mat. Rap in cling film and refrigerate.

Serve with pickled ginger with no artificial sweetener and light soy sauce.

Alternative recipe- Avocado can be used instead of the Jack Fruit.

Ingredients

0 FOR THE RICE:
0 honey 1 tbsp
0 Spinach* (per person) 20 g
0 SUITABLE EXCHANES *please remember to count your exchanges
0 large spring cabbage leaves blanched and dried well 2
0 red and green pepper sticks
0 juice from the jack fruit 20 ml
0 light soy sauce 5 ml
0 curry powder 1 tsp
0 Mevalia low protein rice 2 x 100 g
0 shallot finely diced 1
0 canned jack fruit in brine 30 g
0 FOR THE FILING:
0 salt 1 tsp
0 sugar 2 tsp
0 rice vinegar 2 tsp
0 water 2 x 140 ml
0 Asparagus blanched (1portion per person per day) 20 g