Korean Sushi Rolls with Walnut-Edamame Crumble
- ACTIVE: 1 HR
- TOTAL TIME: 2 HRS
- SERVINGS: Makes 10 large rolls
David Chang was inspired to make these playful rolls by a snack he had at Yunpilam, a temple in South Korea, where the nuns served him edamame mixed with walnuts and molasses. His rolls have an edamame-and-walnut filling; unlike other sushi rolls, they can be served warm.
- 2 cups sushi rice, rinsed well
- 2 cups water
- 1 tablespoon canola oil
- 2 cups coarsely chopped walnuts
- 1 cup shelled edamame (4 ounces)
- 3 tablespoons molasses
- 1 1/2 tablespoons soy sauce, plus more for serving
- 1 tablespoon toasted sesame seeds
- 10 sheets of nori (see Note)
- 20 shiso leaves (see Note)
- 10 nori-length pieces of pickled daikon or other Asian pickled radish (see Note)
- 2 large carrots, cut into thin 2-inch-long matchsticks
- 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. 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.
- Meanwhile, heat the oil in a medium nonstick skillet. Add the walnuts and cook over high heat, stirring, until lightly toasted, about 3 minutes. 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. Transfer to a bowl and let cool.
- 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. Cut each roll into 6 pieces and transfer to a platter. Serve with soy sauce.
Champagne's Blanc de Blancs tend to be both vibrant and creamyexcellent with these nutty, earthy sushi rolls. Look for the delicate NV Pierre Moncuit Blanc de Blancs Grand Cru Brut or the minerally NV Diebolt-Vallois Blanc de Blancs.
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Congratulations to Mei Lin, winner of Top Chef Season 12.