Saturday, 9 August 2008

Avocado, Faux Crab, Kimchi, Sushi Roll

2 cups cooked white or brown rice
2 tablespoon rice wine vinegar
   pinch of salt
2 tablespoons toasted sesame oil
2 tablespoons miso
1 inch fresh ginger, grated
1/2 cup soy sauce
1/2 pound faux crab sliced into
   thin strips
6-10 sheets nori
1 cup kimchi
1 cup shredded carrots
1 thick slice of pineapple, thinly
   sliced into strips
1 avocado, sliced

Spicy "Mayo"
1/4 cup tahini
1 tablespoon miso



  • In a bowl, combine the rice, rice vinegar, and a pinch of salt.
  • In medium bowl, combine the sesame oil, miso, ginger and soy sauce. Add the faux crab and toss to coat. Drain off excess marinade before adding the tuna to your sushi roll.
  • Using a bamboo sushi mat (or alternatively fold a clean kitchen towel into a rectangle and place a piece of plastic wrap over the towel.) Place 1 sheet of nori on the wrap. 
  • Wet your hands and then lightly press them on the nori sheet to dampen. 
  • Spread a thin layer of rice over the nori and then arrange the sliced faux crab, kimchi, carrots, pineapple, and avocado toward the top of the end closest to you.
  • Begin to roll the nori sheet over the tuna until it has made one turn, now begin to roll the mat/towel up to help shape the roll. 
  • It's a learning curve, so don't worry if it's not perfect. Do your best to use the mat or the towel and plastic to help shape the roll. 
  • Slice the roll and serve with spicy "mayo" (recipe below). 
  • Spicy "Mayo"
  • Combine the tahini and miso in a bowl, adding water until the sauce is drizzleable.