Korean Sushi Rolls with Walnut-Edamame Crumble

Name: Korean Sushi Rolls with Walnut-Edamame Crumble
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 1
Cuisine: Japanese, Asian
Ingredients: 1 Tbsp canola oil; 2 larges carrots, cut into thin 2-inch-long matchsticks; 113 grams cup shelled edamame; 3 Tbsps molasses; 10 sheets nori, see Note; 10 nori-length pieces of pickled daikon or other Asian pickled radish, see Note; 1 Tbsp toasted sesame seeds; 20 shiso leaves, see Note; 2 Tbsps soy sauce, plus more for serving; 473 milliliters sushi rice, rinsed well; 473 milliliters coarsely chopped walnuts; 473 milliliters water

Need a gluten free and vegan hor d'oeuvre? Korean Sushi Rolls with Walnut-Edamame Crumble could be a great recipe to try. This recipe makes 1 servings with 3458 calories, 80g of protein, and 179g of fat each. This recipe covers 71% of your daily requirements of vitamins and minerals. It is a pricey recipe for fans of Japanese food. If you have sushi rice, sesame seeds, water, and a few other ingredients on hand, you can make it. To use up the sesame seeds you could follow this main course with the Sesame Banana Bread as a dessert. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

In a medium saucepan, bring the rice and the water to a boil. Cover and cook over low heat for 15 minutes, until the water is absorbed.

Ingredients you will need

Water

Rice

Equipment you will use

Sauce Pan

Remove from the heat and let stand, covered, for 10 minutes. Scrape the rice into a bowl. Cover with a kitchen towel and let stand until cool enough to handle, about 30 minutes.

Ingredients you will need

Rice

Equipment you will use

Kitchen Towels

Bowl

Meanwhile, heat the oil in a medium nonstick skillet.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the walnuts and cook over high heat, stirring, until lightly toasted, about 3 minutes.

Ingredients you will need

Walnuts

Add the edamame, molasses and the 1 1/2 tablespoons of soy sauce and cook over moderately high heat, stirring, until sticky, about 5 minutes. Stir in the sesame seeds.

Ingredients you will need

Sesame Seeds

Soy Sauce

Molasses

Edamame

Transfer to a bowl and let cool.

Equipment you will use

Bowl

Set 1 nori sheet on a bamboo sushi mat. With lightly moistened hands, pat 2/3 cup of the sushi rice onto the nori in a rectangle that covers the lower two-thirds of the sheet, about 1/3 inch thick. Crush 2 rice grains in the empty corners to act as glue. Arrange 2 shiso leaves over the rice. In the center of the shiso, arrange a piece of daikon, 2 tablespoons of carrots and 2 tablespoons of the walnut-edamame mixture. Lift the end of the bamboo mat nearest you up and over, pressing to tuck the filling into a cylinder. Tightly roll up the fillings. Repeat to form the remaining 9 rolls.

Ingredients you will need

Shiso Leaves

Nori

Rice

Carrot

Edamame

Daikon Radish

Grains

Walnuts

Roll

Cut each roll into 6 pieces and transfer to a platter.

Ingredients you will need

Roll

Serve with soy sauce.

Ingredients you will need

Soy Sauce

Equipment

Ingredients

Servings:

1Tbsp

canola oil 2larges

carrots, cut into thin 2-inch-long matchsticks 113grams

cup shelled edamame 3Tbsps

molasses 10sheets

nori, see Note 10

nori-length pieces of pickled daikon or other Asian pickled radish, see Note 1Tbsp

toasted sesame seeds 20

shiso leaves, see Note 2Tbsps

soy sauce, plus more for serving 473milliliters

sushi rice, rinsed well 473milliliters

coarsely chopped walnuts 473milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Gabrielskloof Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.