Description

These sushi rolls were inspired by a snack served at a South Korean temple of edamame with walnuts and molasses. These sushi rolls are a bit different because they can be served warm.

Ingredients

• 2 c. sushi rice, rinsed well
• 2 c. water
• 1 T. canola oil
• 2 c. coarsely chopped walnuts
• 1 c. shelled edamame (4 oz.)
• 3 T. molasses
• 1 1/2 T. soy sauce, plus more for serving
• 1 T. toasted sesame seeds
• 10 sheets of nori*
• 20 shiso leaves*
• 10 nori-length pieces of pickled daikon or other Asian pickled radish*
• 2 large carrots, cut into thin 2-inch-long matchsticks

Steps

1. In a medium saucepan, bring rice and the water to a boil; cover; cook over low heat for 15 minutes, until water is absorbed. Remove from the heat; let stand, covered, for 10 minutes. Scrape the rice into a bowl. Cover with a kitchen towel; let stand until cool enough to handle, about 30 minutes.
2. Meanwhile, heat the oil in a medium non-stick skillet; add walnuts; cook over high heat, stirring, until lightly toasted, about 3 minutes. Add edamame, molasses and the 1 1/2 T. soy sauce; cook over moderately high heat, stirring, until sticky, about 5 minutes. Stir in the sesame seeds. Transfer to a bowl; let cool.
3. Set one nori sheet on a bamboo sushi mat. With lightly moistened hands, pat 2/3 c. 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 T. carrots and 2 T. 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.