This recipe post is sponsored for Roland Foods.
- Sushi rice: Follow package instructions and prepare sushi rice. Set aside until the rice is at room temperature.
- Crispy jackfruit: Place strained jackfruit between paper towels and firmly press down to release excess brine. Using your clean hands, break apart each jackfruit piece into 2-3 pieces. In a large bowl, combine all other ingredients, except oil, and generously coat jackfruit in the flour mixture. Pan-fry on medium (or medium to high) heat until crispy and golden brown on both sides. Place crispy jackfruit on paper towels to drain excess oil.
- Sriracha mayo: Mix mayo and Sriracha Chili Sauce until well combined. Set aside.
- Assemble sushi: Place a sheet of Nori onto a sushi rolling mat. Use food service disposable gloves or lightly wet your hands when handling rice. Spread an even layer of prepared sushi rice onto the Nori sheet, leaving half an inch of space at the top and one inch at the bottom. Gently press down on the rice.
- Add sushi roll ingredients: Leaving an inch of rice free, at the top, spread 1 tbsp of Sriracha mayo horizontally/width-wise. Place 2-3 pieces of mango over the Sriracha mayo. Aligned with the mango, add 4-8 pieces of crispy jackfruit (or to preference). Place a third of the micro-greens next to the jackfruit and lastly, place 2-3 pieces of mango, sandwiching the filling. Tightly roll the sushi into a large roll and cut each roll into 6-8 pieces.
