Ingredients
- 1 Red onion (diced)
- 3 x 400g cans of young green jackfruit (rinsed & drained)
- BBQ sauce, 450ml
- Canned Pineapple chunks, 425g (drained)
- Lee Kum Kee minced garlic, 1 teaspoon
- Kewpie Mayo, to taste
- Hakubaku Soba Noodles, 270g
- Obento Yaki Nori Sushi Sheets
- 1 Cucumber (cut into long slices)
- Shredded carrot, red & green cabbage, or Coleslaw Mix
- Arrowroot powder, 1 tablespoon
- Obento Sushi & Sashimi Soy Sauce
Method
- Sauté diced red onion with minced garlic, until slightly cooked.
- Add sautéed onion and garlic to a Slow Cooker, along with rinsed and drained jackfruit, pineapple chunks and BBQ sauce.
- Stir ingredients until mixed together, cover and cook on high for 3 hours.
- After 3 hours, remove lid and use two forks to shred the jackfruit and pineapple chunks.
- Spoon some of the sauce into a cup and whisk together with the arrowroot powder. Pour the sauce back into the slow cooker and stir to mix through. Cook for another 15 mins to allow the sauce to thicken.
- Sit the slow cooked pulled jackfruit to the side.
- Combine shredded carrot, red & green cabbage (or Coleslaw mix) with Kewpie Mayo to make coleslaw to taste.
- Open Soba noodles, remove plastic ring from individually grouped noodles and replace with tied cooking sting tied towards the bottom approx one inch from the bottom of the noodles to keep noodles still together in bundles.
- Cook noodles in the separate bundles, in boiling water for 4 mins, after each bundle is cooked remove from boiling water with tongs or strainer, rinse under cold water and drain/pat dry with paper towel.
- Position a bamboo rolling mat on your bench. Place a nori sheet on top of the rolling mat, positioning it so that the edge of the nori sheet is at the edge of the rolling mat nearest you. Place one bundle of cooked noodles on the nori sheet with the tied end sticking out.
- Cut off the tied end of the noodles and bin. Separate and spread the noodles up and down the sheet until two thirds of the sheet is covered, leaving the top uncovered.
- Place spooned coleslaw, spooned pulled jackfruit and cucumber slice on top of Soba noodles, along the length of the nori sheet. Roll the nori sheet tightly around the soba noodles and stuffing.
- Place rolled Shushi on a plate and repeat Sushi rolling process until desired roll quantity is made. Cover with cling and refrigerate for at least 30 mins to chill and soften nori sheets.
- Cut Sushi rolls with a wet knife, in half for large rolls or multiple inch thick slices for a share platter.
- Serve with Obento Sushi & Sashimi soy sauce for dipping.
Product used in recipe
- Obento - Yaki Nori For Sushi
- Kewpie - Kewpie Mayonnaise
- Obento - Sushi & Sashimi Soy Sauce
- Hakubaku - Hakubaku Organic Soba
- Lee Kum Kee - Minced Garlic
