Vegetarian Yellowtail Hand Roll

Discover the perfect fusion of plant-based creativity and sushi-inspired flavors with this Vegetarian Yellowtail Hand Roll recipe. Featuring tender, shredded jackfruit marinated in a savory trio of soy sauce, rice vinegar, and sesame oil, this dish captures the flaky texture and umami qualities of traditional yellowtail without any seafood. Paired with fluffy, perfectly seasoned sushi rice, crisp cucumber, and creamy avocado, all wrapped in toasted nori sheets, these hand rolls are as visually stunning as they are delicious. Ready in under an hour, they’re an ideal choice for sushi night at home or an elegant party appetizer. Serve them fresh with optional pickled ginger and wasabi for a bold, customizable bite. Whether you're vegetarian, vegan, or simply exploring new culinary horizons, these hand rolls are guaranteed to impress!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 can (about 14 ounces) Jackfruit (canned in water, not syrup)
• 2 tablespoons Soy sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil
• 1 cup (uncooked) Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar (for sushi rice seasoning)
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 0.5 medium cucumber Cucumber (julienned)
• 1 medium avocado Avocado (sliced)
• 6 sheets Nori sheets (halved)
• 2 tablespoons Pickled ginger (optional, for serving)
• 1 teaspoon Wasabi (optional, for serving)

Directions

Step 1

Drain and rinse the canned jackfruit. Pat it dry with a paper towel and shred it into small pieces using your hands or a fork.

Step 2

In a medium bowl, mix the soy sauce, rice vinegar, and sesame oil. Add the shredded jackfruit to the mixture and stir to coat. Let the jackfruit marinate for at least 15 minutes while you prepare the other ingredients.

Step 3

Rinse the sushi rice thoroughly under cold water until the water runs clear. This removes excess starch to prevent the rice from becoming gummy.

Step 4

Combine the rinsed sushi rice and water in a medium saucepan. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove it from the heat and let it sit, covered, for 10 minutes.

Step 5

In a small saucepan, gently heat 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 1/2 teaspoon of salt. Stir until the sugar dissolves, then let it cool slightly.

Step 6

Transfer the cooked sushi rice to a large, shallow bowl. Gradually fold in the vinegar mixture using a wooden spoon or rice paddle. Be careful not to mash the grains. Let the rice cool to room temperature.

Step 7

Cut the cucumber into thin julienned strips and slice the avocado into thin pieces.

Step 8

Heat a dry skillet over medium-low heat and briefly toast each nori sheet (about 10 seconds) to make it crispier. Be careful not to burn it.

Step 9

To assemble each hand roll, lay a halved nori sheet shiny side down. Place a small scoop of seasoned sushi rice (about 2 tablespoons) on the left side of the sheet, spreading it out slightly.

Step 10

Top the rice with a few pieces of marinated jackfruit, cucumber strips, and a slice or two of avocado. Be mindful not to overfill the roll.

Step 11

Using your hands, fold the bottom left corner of the nori sheet upward and roll it into a cone shape, keeping the filling snug inside. Seal the edge with a small grain of rice or a dab of water if necessary.

Step 12

Repeat with the remaining ingredients to make 6 hand rolls.

Step 13

Serve the hand rolls immediately with optional pickled ginger and wasabi on the side.

Nutrition Facts

Serving size	(1266.4g)

Amount per serving	% Daily Value*
Calories	875.6

Total Fat 38.0g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 2820.3mg	0%
Total Carbohydrate 118.0g	0%
Dietary Fiber 19.1g	0%
Total Sugars 13.0g
Protein 19.8g	0%

Vitamin D 0IU	0%
Calcium 154.6mg	0%
Iron 5.1mg	0%
Potassium 2175.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 8.9%

Carbs: 52.8%