Vegan Hamachi Nigiri
Delight in the art of plant-based sushi with this Vegan Hamachi Nigiri recipe, a perfect fusion of elegance and innovation. Tender young jackfruit, marinated in a flavorful blend of soy sauce, rice vinegar, sesame oil, and lemon juice, mimics the delicate texture and rich taste of traditional hamachi. Paired with perfectly seasoned sushi rice and secured with a strip of nori, each bite offers a harmonious balance of umami and subtle sweetness. This vegan twist on a sushi classic is not only stunningly authentic but also kinder to the planet. Ideal for sushi lovers looking to explore plant-based options, this easy-to-make recipe is perfect for dinner parties, special occasions, or a fun night of DIY sushi-making at home. Serve with a side of wasabi and vegan soy sauce for an authentic experience that’s sure to impress!
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Ingredients
- 1 can (about 14 oz) Canned young jackfruit
- 2 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 Nori sheet
- 1 cup Sushi rice
- 1.5 cups Water
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 teaspoon Sesame oil
- 1 teaspoon Lemon juice
- 1 tablespoon Wasabi paste
- 0 as needed Vegan soy sauce (for serving)
Directions
Step 1
Begin by rinsing the sushi rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
Step 2
In a medium saucepan, combine the rinsed sushi rice and 1.5 cups of water. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
Step 3
While the rice is cooking, prepare the sushi rice seasoning. In a small saucepan, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt. Heat gently, stirring until the sugar and salt have dissolved. Remove from heat and set aside.
Step 4
Once the rice is ready, transfer it to a large bowl and gently fold in the rice vinegar mixture. Use a wooden spoon or rice paddle to mix until well combined. Let it cool to room temperature.
Step 5
Drain and rinse the canned young jackfruit thoroughly. Trim the core and remove any seeds. Shred the jackfruit pieces slightly to resemble the texture of fish.
Step 6
In a zip-top bag, combine the shredded jackfruit, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1 teaspoon of lemon juice. Seal the bag, remove as much air as possible, and marinate the jackfruit in the refrigerator for at least 30 minutes.
Step 7
Using a sharp knife, cut the nori sheet into strips about 1/2 inch wide.
Step 8
To assemble the nigiri, wet your hands with water and take a small amount of rice (about 2 tablespoons). Shape it into a compact oval.
Step 9
Place a piece of marinated jackfruit on top of the rice, pressing gently to adhere. Secure with a strip of nori by wrapping it around the middle.
Step 10
Repeat with the remaining rice and jackfruit pieces until all are formed.
Step 11
Serve the vegan hamachi nigiri with a side of wasabi paste and vegan soy sauce for dipping.
Nutrition Facts
| Serving size | (1079.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 699.1 |
| Total Fat 16.9g | 0% |
| Saturated Fat 2.5g | 0% |
| Polyunsaturated Fat 6.5g | |
| Cholesterol 0mg | 0% |
| Sodium 5056.7mg | 0% |
| Total Carbohydrate 122.4g | 0% |
| Dietary Fiber 10.5g | 0% |
| Total Sugars 19.3g | |
| Protein 16.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 145.2mg | 0% |
| Iron 4.3mg | 0% |
| Potassium 1524.4mg | 0% |
Source of Calories