Remove the core from the jackfruit pieces and rinse well, breaking up the jackfruit so it is stringy.
In a saucepan, cover the jackfruit with water. Add in the tamari, 1 tsp of sriracha, and nutritional yeast.
Simmer the jackfruit for 15-20 minutes.
Remove from heat and rinse the jackfruit. Squeeze out excess liquid.
Mix the jackfruit, mayo, 1 1/2 tsp of sriracha, and the sesame oil together in a bowl. Refrigerate until ready to use.
(As you can tell from the photos, my sushi rolling is not the best. I suggest watching some youtube videos if you have never made sushi before!)
Place the nori on a sushi mat and spread 1/2 cup of prepared sushi rice on the nori. Place 1/4 cup of spicy jackfruit, 1/4 of the sliced avocado, and 2 tbsp of rice crispies horizontally, close to the bottom of the nori.
Roll the sushi. Use some water to help the edge of the seaweed stick if needed.
Slice the sushi roll into eight pieces. The ends never are pretty, so I always eat those to "test" the recipe.
Serve with ginger and wasabi. Sprinkle the rolls with more rice crispies, if desired.
*Check out my recipe for homemade mayo!
**Follow the directions on the sushi rice package. You'll need rice vinegar, sugar, and salt. Sometimes I find the sushi rice has too much vinegar, so add half the amount, test it, and then slowly add the rest as desired.