Hillbilly Sushi Rolls Recipes

HILLBILLY SUSHI ROLLS

Steps:

• Bring a large pot of water to a strong boil.
• Remove the woody stems from the collard greens using the tip of a sharp knife.
• Carefully lower the collard greens into the boiling water with a steamer basket or a long pair of tongs. Cook over high heat until the collards lose their starchy rigidity and become pliant, about 1 minute, then carefully remove from the water and lay on a paper-towel-lined plate. Allow the greens to cool before handling.
• Meanwhile, prepare a smoker or grill for indirect cooking at 225 degrees F.
• Drain the stewed tomatoes of their juice (reserve the juice) and add the tomatoes to a disposable aluminum pan. Place tomatoes in the smoker. Allow to smoke until the tomatoes acquire a savory smoky fragrance, about 1 hour. Remove the tomatoes.
• Puree the smoked tomatoes into a thick sauce in a blender. If the tomatoes are too thick, thin the puree with the reserved tomato juice. Keep warm.
• Fill a large pot with cold water. Mince the sweet potatoes into roughly 1/2-inch cubes. Add the sweet potatoes to the cold water.
• Bring to a boil over high heat. Cook until sweet potatoes can be easily pierced with a knife, about 20 minutes. Drain in a colander and let cool.
• Meanwhile, add 3 cups water to the rice in a saucepot. Bring to a boil, then cover and reduce to a simmer. Cook until rice is fluffy and the water has either cooked into the rice or evaporated off.
• Combine sweet potatoes, brisket, rice and jalapeno jelly in a large bowl.
• Whisk the heavy cream and horseradish into the sour cream in medium bowl. Season with a touch of lemon juice and salt. Keep cool.
• Assembly: On a clean cutting board, lay one blanched collard green on top of another, orienting them so that the stem seams do not line up and weaken the finished roll. Along the center line of the greens, add one quarter of the sweet potato filling mixture. Tightly roll the greens over the filling like a wide sleeping bag, then slice into 1-inch-wide pinwheels. Repeat with remaining greens and filling.
• Spread a 2-ounce ladle of the smoked tomato puree on a plate.
• Carefully transfer the rolls to the plate with a long spatula. Finish with a zig-zag drizzle of horseradish crema.

SUSHI ROLLS

Steps:

• Place a nori sheet lengthwise on a bamboo rolling mat, shiny-side down. Position the sheet about 1-inch from the edge of the mat closest to you and leave some of the bamboo mat exposed on either side of the nori sheet. Wet your hands in cool water and take a handful of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly over the nori. Be sure to leave a 3/4-inch strip of nori uncovered on the far side. Place tuna strips and some julienne vegetable, cucumber or avocado along the center of the rice. Be careful not to overfill the nori. Place your fingertips over the fillings to hold them in place. Then, use your thumbs to lift up the edge of the bamboo rolling mat closest to you. Begin rolling the mat away from you, while applying pressure to the fillings to keep the roll firm. Roll the mat over slowly until it covers the rice and the near and far sides of rice join, still leaving the 3/4-inch strip of nori, rice-free, exposed. While holding the bamboo mat in position, apply pressure to the roll with your fingers to make the roll firm. Slice the roll in half, then cut both rolls twice to make 6 equal sized pieces. Repeat this process with the salmon and various fillings, nori and rice.
• Rinse the rice in cold water while stirring briskly to remove any dirt. Drain the rice completely. Place the rice and the 6 cups of water in a medium sized saucepan and cover it with a tight fitting lid. Bring the water to a boil over medium heat. Allow the water to boil for 3 minutes and then reduce the heat to low and continue cooking 15 minutes without removing the lid. Remove the rice from the heat and remove the lid (the water should no longer be visible). Turn the rice out evenly on a well-greased cookie sheet using a spatula or rice paddle. Sprinkle the rice with the vinegar, sugar, and salt while mixing with a spatula or rice paddle until the rice reaches body temperature. Keep the rice covered with damp paper towels or napkin until the rice is ready to use.