West Indian Sushi
Taymer Mason learned to cook on a challenge from her aunt. She is author of Caribbean Vegan and has a website at www.taymermason.com.
- Servings Serves 4
Ingredients
- 5 nori sheets dried
- 158 grams (1 cup) cooked chilled sushi rice
- Vegetable oil, as needed
- ½ cup canned Jamaican ackee*
- 2 teaspoons jerk seasoning paste*
- 5 okras sliced lengthways in strips
- Half a red bell pepper, sliced
- Half of christophene (chayote squash) cut into thin strips
- A few pieces of avocado, optional
- One small carrot, cut in thin strips
For Garnish:
- Wasabi paste
- Pickled ginger
- Pomegranate seeds
- Baked coconut flakes
- Eel sauce
Preparation
1. Place the nori on a sushi mat and spread with about 40 grams (¼ cup) of chilled rice.
2. Place a little oil in a skillet over medium heat and add the ackee and jerk paste. Toss for three minutes; be careful as the ackee is very delicate and would turn into mush with too much manipulation.
3. Cool the mixture for a few minutes.
4. Add the okra, pepper, chayote, avocado and carrot, and roll sushi tight. Cut into slices and arrange on a plate, cut-sides up. Garnish the plate as desired with wasabi, ginger, pomegranate seeds, and coconut flakes. Drizzle with eel sauce.
Taymer Mason
Taymer Mason, author of Caribbean Vegan, grew up in the suburbs of Christ Church, Barbados and spent most of her days reading and creating pieces of art during the summer holidays. She started to cook as a challenge from an aunt who taunted her, saying she would never learn to cook. She not only learnt to cook but her first job out of University of the West Indies was as a New Product Development chef and food scientist in one of Barbados’ leading manufacturing companies. She moved to Saint Martin in 2008. You can follow her on Twitter @taymermason.
Courtesy photo
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