Albina’s vegan food🌱

I can’t stop making these cucumber rolls lately😍
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Spicy jackfruit cucumber rolls

Ingredients:

• Cucumber - 1 large
• Vegan cream cheese - 3 tbsp (45 g)
• Cooked sushi rice - 1/2 cup (90 g)
• Avocado - 1/4 avocado, sliced
• Shredded carrot - 1/4 cup (25 g)
• Canned young green jackfruit - 4 oz (120 g), drained and shredded
• Soy sauce - 1 tbsp
• Garlic powder - 1/2 tsp
• Onion powder - 1/2 tsp
• Paprika - 1/4 tsp
• Black pepper - a pinch
• Oil - 1 tbsp
• Sriracha - to taste
• Red onion - 1 tbsp, very thinly sliced
• Toasted sesame seeds - 1 tsp

How to make:

1. Drain and rinse the jackfruit well, then shred it with your hands.
2. Cook the jackfruit in a dry skillet over medium heat for 7-9 minutes until most of the moisture has evaporated.
3. Add the oil, soy sauce, garlic powder, onion powder, paprika, and black pepper. Cook for another 4-5 minutes until lightly browned. Let it cool completely.
4. Using a vegetable peeler, slice the cucumber into thin ribbons. Lay the ribbons slightly overlapping on a sushi mat to form one large sheet.
5. Spread 2 tbsp of vegan cream cheese over the cucumber sheet.
6. Add the sushi rice, avocado, shredded carrot, cooked jackfruit, a drizzle of sriracha, red onion, and toasted sesame seeds.
7. Spread the remaining 1 tbsp of cream cheese along the far edge of the cucumber sheet.
8. Roll tightly, slice, and serve.

Serve with soy sauce, sriracha, crispy fried onions, chopped chives, and extra sesame seeds.

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