Remember the viral TikTok tortilla wrap hack? You take a tortilla, make a cut from the middle of the tortilla down to one edge, fill each quadrant with your fillings of choice, then fold it all up into a neat triangle that can be eaten as is or grilled.
All your fillings stay inside the wrap and it’s super easy to eat! You can check out Healthy Luxe’s yummy BBQ Jackfruit Wraps here. In this recipe, she has put a delicious Japanese twist on it with these Vegan ‘Tuna’ and Avo Sushi wraps! You could also make these into classic sushi rolls, but we think this method is way more fun. This recipe is perfect for vegans, vegetarians and those trying to reduce their meat intake.
To get a ‘tuna’ flavour, Healthy Luxe has cooked our Tender Jack Original in tamari, dill and capers and then mixed through some vegan tartare sauce. Our Original flavour is perfect for this recipe because it soaks up any flavour you put with it! And with its tender, flaky texture, it’s a great plant-based substitute for tuna. Not to mention it’s also certified organic, a great source of dietary fibre and contains zero artificial ingredients. Healthy Luxe has filled her sushi with freshly sliced avocado, pickled ginger and sticky sushi rice. Other great add-ons could include sliced cucumber, carrot or even tofu.
Once you have all your ingredients ready to go, lay them out in each of the four quadrants on your nori sheet. Wet the edges of the sheet to help it stick together, then make a cut from the bottom of the sheet to the centre point and fold it up! You can then dip it in your favourite sushi condiments – whether it’s soy sauce, teriyaki wasabi or even sriracha mayo.
If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Vegan ‘Tuna’ and Avocado Sushi
Lunch, Dinner, Tender Jack
1/2 tbsp olive oil
1 pack Amazonia Tender Jack Original
1/2 cup filtered water
1-2 tsp tamari
1/2 bunch dill
1/4 cup store-bought vegan tartare sauce
6-8 nori sheets
Sushi ginger, add to taste
1 cup cooked sushi rice
1 tsp tamari
1 tsp mirin (rice wine)
Firstly prepare the ‘tuna’. Heat olive oil a heavy based pan.
Add jackfruit, water and tamari. Gently simmer for 5 minutes, or until water has absorbed.
Stir through dill and capers, allow to cool and then stir though tartare sauce.
To prepare rice, simply stir tamari and mirin through cooked sushi rice.
Lay a nori sheet on a flat surface. Make a cut in the centre of the nori sheet, stopping in the middle (refer to how-to video).
Place a small amount of ‘tuna mix’, ginger, avocado and rice onto each quadrant.
Fold over as shown in video, using water to seal the edges.
Cut and serve with additional tamari dipping sauce.