Featured in: West Indian Beach Picnic
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
Place the nori on a sushi mat and spread with about 40 grams (¼ cup) of chilled rice.
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.
Cool the mixture for a few minutes.
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.
