Korean Sushi Rolls with Walnut-Edamame Crumble
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. More Korean Recipes David Chang: Buying Knives
The rolls can be kept at room temperature for up to 4 hours.
Nori, shiso and pickled daikon are available at many Asian markets.
Champagne's Blanc de Blancs tend to be both vibrant and creamy—excellent 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.