1 (14-Ounce) Can Young Green Jackfruit in Brine, Drained
2 Tablespoons Low-Sodium Soy Sauce
2 Tablespoons MiSOgood Sesame Miso
2 Tablespoons Rice Vinegar
1 Tablespoon Instant Wakame Flakes
1 Teaspoon Toasted Sesame Oil
1 Teaspoon Onion Powder
Rice Bowl and Assembly:
2 Cups Cooked Brown Rice
2 Tablespoons Vegan Mayonnaise
1 - 2 Tablespoons Sriracha
1 Avocado, Pitted and Sliced
1/2 Cup Kimchi, Drained
1 Teaspoon Toasted Sesame Seeds
1 (0.35-Ounce) Packaged Roasted Nori Seaweed Snacks
In a medium-sized, microwave-safe bowl, combine the jackfruit, soy sauce, miso, vinegar, wakame, sesame oil, and onion powder. Heat on full power for 1 minute, stir thoroughly, and and for 1 more minute. Stir again, using a fork to smash and shred the jackfruit. It should be very tender and easy to break into smaller pieces. Let stand for 1 minute for any excess liquid to absorb.
Add the cooked rice into the bowl, mix well, and microwave for 1 - 2 minutes, until hot all the way through. Drizzle the vegan mayonnaise and sriracha all over, adding more or less to taste. Stir to incorporate.
Divide the mixture between two bowls and top each with equal amounts of sliced avocado, kimchi, sesame seeds, and nori. You can either eat the bowls as is, or scoop the rice mixture into the nori snack and use them like taco shells.
Makes 2 Servings
Notes: This is a great base to add more vegetables to. Consider topping the bowls with shredded carrots, sliced cucumbers, sauteed mushrooms, steamed broccoli, roasted sweet potato, green peas, or any of your favorites.