West Indian Sushi
This recipe is featured in West Indian Beach Picnic
- Servings Serves 4
- 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
- Wasabi paste
- Pickled ginger
- Pomegranate seeds
- Baked coconut flakes
- Eel sauce
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.