Wakame Sushi Rolls

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  • prep time 60 min
  • total time 60 min
  • serves 4
Wakame Sushi Rolls

This unique sushi works perfectly as a plated first course or a passed canapé. The carrots, cucumber, and daikon serve as superb textural foils for the rice, while the Wasabi Mayonnaise provides a wonderful creaminess and the appropriate heat. A drizzle of shoyu caps off the preparation.

Appetizer, Fruit, Japanese, No Cook, Vegetarian


Ingredients

For the Wakame Salad

½ ounce dried wakame seaweed, soaked 20 minutes in filtered water and then drained

1 tablespoon brunoise-cut red bell pepper

2 tablespoons brunoise-cut pineapple

2 teaspoons chiffonade-cut fresh basil

¼ cup nama shoyu

3 tablespoons rice wine vinegar

2 teaspoons cold-pressed sesame oil

For the Sushi Rice

1 cup chopped, peeled parsnip

⅓ cup raw pine nuts

¼ cup diced Wakame Salad

2 tablespoons rice wine vinegar

1 tablespoon raw honey

1 tablespoon freshly squeezed lemon juice

¼ teaspoon Celtic sea salt

1 teaspoon freshly cracked pepper

For the Carrot and Pea Tip Salad

½ cup juli

½ cup pea shoot tips

¼ teaspoon extra virgin olive oil

⅛ teaspoon nama shoyu

⅛ teaspoon chopped nori

⅛ teaspoon freshly squeezed lemon juice

⅛ teaspoon coarsely crushed white sesame seeds

For the Pine Nut Mayonnaise

½ cup raw pine nuts, soaked overnight and well drained

¼ cup water

½ cup lemon juiced and zested

1 pinch dry mustard (scant 1/8 teaspoon)

1 pinch kosher salt

2 tablespoons extra virgin olive oil

1 teaspoon apple cider vinegar

For the Wasabi Mayonnaise

½ cup Pine Nut Mayonnaise

¼ teaspoon nama shoyu

½ teaspoon freshly grated wasabi

¼ teaspoon freshly squeezed lime juice

Celtic sea salt and freshly ground pepper

For the Sushi

4 sheets nori

1 avocado, peeled and julienned

½ cup cup julienned daikon

1 cucumber, skin on, cut into 1 by 1/4-inch batons

½ cup daikon sprouts

4 tablespoons nama shoyu

2 tablespoons fine-chiffonade-cut nori

For Assembly

Directions

For the Wakame Salad

1. Combine all the ingredients in a bowl and toss to mix. Let stand for 1 hour. Drain, reserving the liquid. Dice 1/4 cup of the salad to use for adding to the rice; set aside the remaining drained salad for adding to the sushi rolls.

For the Sushi Rice

1. In a food processor, combine the parsnip and pine nuts and pulse until ricelike pieces form. Combine the parsnip mixture, diced Wakame Salad, vinegar, honey, lemon juice, salt, and pepper in a bowl and mix well.

For the Carrot and Pea Tip Salad

1. Combine all the ingredients in a bowl and mix well.

For the Pine Nut Mayonnaise

1. Combine everything in your blender and process until smooth. Pour into a jar and refrigerate until needed. The pine nut mayonnaise will thicken in the refrigerator as it chills.

For the Wasabi Mayonnaise

1. Combine the Pine Nut Mayonnaise, shoyu, wasabi, and lime juice in a bowl and stir to mix. Season to taste with salt and pepper. Set aside 1/4 cup to use for serving with the rolls. Reserve the remainder for another use.

For the Sushi

1. Place a nori sheet on a sushi mat. Spread one-fourth of the rice on the nori, leaving a 1/4" inch border at the bottom and sides and a 1-inch border at the top. Make a horizontal line across the middle of the rice with one-fourth each of the julienned avocado and daikon; the cucumber batons; the remaining Wakame Salad; the Carrot and Pea Tip Salad; and the daikon sprouts, allowing the sprouts to extend beyond one end. Using the sushi mat, roll up the nori into a firm sushi roll. Repeat with the remaining 3 nori sheets, rice, vegetables, and salads, to make 4 rolls in all. Trim the end without the daikon sprouts on each roll to even it neatly. Cut each sushi roll crosswise into 5 slices, making the slice with the daikon sprouts visible twice as thick as the others.

For Assembly

1. Stand the sushi roll slices vertically on the center of each plate. Spoon one-fourth of the Wasabi Mayonnaise around the plate along with some of the liquid from the Wakame Salad. Drizzle 1 tablespoon of the shoyu around the plate and sprinkle with one-fourth of the chiffonade-cut nori.

2. Wine notes: Austrian Grüner Veltliner is a crisp, mineral-style wine with notes of white pepper. Nikolaihof, a biodynamic wine maker, produces wines that reflect the individual vineyards in which their grapes were grown. Grüner is a compelling choice with this dish because of the mineral character of the root vegetables and the nori. Other elements of the dish are sparked with racy acidity, and this too is held in check by Austria’s national grape.

See more: Appetizer, Fruit, Japanese, No Cook, Vegetarian

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