- Wash the rice then cook according to packet instructions.
- In the meantime, add vinegar, sugar and salt to a small saucepan and heat over medium heat stirring occasionally until sugar and salt are dissolved. Place in a jar or dish and cool in the fridge until rice is ready.
- Once cooked, while stirring with a rubber spatula or fork, add the cooled vinegar mixture. Don’t pour all of the vinegar in at once or it will clump into one ball. The rice should be sticky yet dry once it’s ready. Set aside to cool slightly.
- Begin preparing the jackfruit mixture by draining the brine and trimming the triangles on a cutting board. The triangle is like the ‘core’ and is harder in texture. Removing them allows you to break the jackfruit up with your fingers, resulting in a stringy meat texture. Return the jackfruit to a sieve and rinse well.
- Transfer the jackfruit to a saucepan or pot and cover with water. Add the tamari, 1 tablespoon of sriracha and the nutritional yeast and bring to a gentle boil. Simmer for approximately 15-20 minutes and then drain again. This time, squeeze as much of the liquid out as possible (you may need to let it cool a bit first).
- Combine the jackfruit with the mayo (add more or less according to taste), 1.5 teaspoon sriracha and the sesame oil. Mix well then set aside (or in the fridge) until you’re ready to roll your sushi.
- To assemble the sushi rolls place one piece of nori onto a bamboo sushi mat. Top with brown rice and spread it over the nori using your fingers or if you have one, the white plastic rice paddle (that comes with any rice cooker). The more rice you place onto the nori, the thicker your sushi rolls will be so adjust accordingly. Add jackfruit mixture, sliced avocado and extra sriracha if you like a kick! Roll the sushi and use a tiny bit of water at the edge to help the nori stick.
- Slice sushi into six pieces and serve immediately with pickled ginger, wasabi and tamari if you desire.