Recipes,  Spring 2018

Creole Sushi Roll

By Chef Jouvens Jean


Ingredients

  • 8 oz Tempura batter mix
  • 1 nori each (rice paper)
  • 2 oz griyo cooked and pulled
  • 5 oz cooked djon-djon rice
  • 2 oz sweet plantains cut into batonnets
  • 4 oz soy sauce reduction, (in a squeeze bottle)
  • 1 oz pikliz
  • 2 eggs each
  • 1 oz spicy mayo (in a squeeze bottle)
  • 4 quarts vegetable oil (for frying)
  • 1 tsp salt
  • 4 oz soda water (cold)
  • 1 tbsp scallions (julienne)

Equipment

  • Sushi knife or standard chef knife
  • Metal or plastic bowls
  • Cutting board
  • Plastic wrap (to cover mat)
  • Bamboo rolling mat
  • Flat plates (for the tempura batter and panko)
  • Table-top fryer or medium sauce pot
  • Metal tongs
  • Paper napkins

Procedure

1. Constructing Your Sushi Roll Start with a single sheet of Nori. Coveredbamboo-rolling mat with plastic wrap. Spread the djon-djon sushi rice across half of the sheet using your fingers. Remember not to press down too hard or your rice will be packed too tightly once rolled. Flip over the Nori sheet. Then, layer the griot, sweet plantain, and pikliz across the width of the sheet, about 1 cm in from the edge of the sheet on the rice.

2. Rolling Your Sushi Roll Be sure that the Nori is facing the outside of the roll. Starting from the end of the sheet, curl the

bamboo mat over using your fingers, pressing gently but firmly to help pack the contents together. Ensure the end of the Nori sheet ‘sticks’ as it is rolled. Keep rolling forward and compressing until it is firmly packed and circular.

3. Deep Frying the Sushi Roll To create the crispy outer coating of your sushi roll, you’ll need to roll it in tempura batter. For ease of rolling, pour a little of the batter onto a small flat plate. Holding your sushi roll firmly in one hand, dip either end into the batter to help seal them during the frying process.

Then, roll the sushi roll across the plate, coating the entire roll in tempura batter.

Quickly transfer the roll over to the plate of panko. As before, roll it across the plate, making sure the panko adheres evenly to the batter. You may need to roll it back and forth to get a nice even coverage.

In a medium saucepan set over medium heat dip the entire roll into the hot oil. Leave for 1-2 minutes, or until the outer casing is a light golden brown. Flip the roll to the other side to ensure that the entire roll is evenly fried.

After the entire roll is golden brown, remove with a pair of metal tongs and place onto a paper napkin to allow the excess oil to run off and be absorbed. This roll is best when served hot but it can also be served at room temperature as well.

4. Cutting the Sushi Roll Place your roll on the cutting board. Before cutting your sushi roll, dip the tip of your knife in cold water and let it run down the blade. This will prevent rice and batter from sticking as you make each cut.

Cut the roll into 1.5 cm segments (or approx. 3/5 of an inch). This will make 8 segments in total, plus the two end pieces which can either be used as decorative centerpieces for your sushi plate.

5. Serving the Sushi Roll Top the sushi roll with soy sauce reduction and spicy mayo and serve.

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