Teriyaki Jackfruit Sushi Bowl
Ingredients
- 20 oz canned unripe jackfruit in brine ((drained weight: 10 oz / 280g))
- 1 teaspoon olive oil
- 1/4 cup water
- 2 1/2 tablespoons vegan teriyaki sauce (, divided + more for drizzling on top)
- salt to taste
- 1 cup sushi rice
- 1 1/2 cup water
- ½ tablespoon brown rice vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 cups fresh spinach
- pickled ginger ((make your own pickled ginger))
- black and white sesame seeds
- wakame ((dried seaweed))
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