- 4 tapioca papers
- 12 ounces sushi rice, recipe follows
- 8 ounces pulled BBQ pork butt
- 16 french fries (crispy)
- 8 slices avocado (1/4-inch thick)
- 4 tablespoons Spicy Chili Mayo, recipe follows
- Wasabi, for garnish
- Gari (pickled ginger), for garnish
In shallow pan with hot water gentle re-hydrate tapioca paper, until soft.
Firmly roll paper into itself creating a maki roll. Move mat to 1 side of roll and firm up the end with palm of your hand, and repeat on the other side. Repeat with remaining ingredients.
Garnish plate with wasabi and gari.
- 2 1/2 cups Japanese short-grain rice
- 2 1/2 cups water
- 1 cup rice vinegar
- Pinch sea salt
- 1/4 cup sugar
Place rice in a hangiri, or wooden bowl, and pour sushi zu over top as evenly as possible. Spread the rice out around the bowl as evenly as possible, separating the rice from itself not mashing it. Flip entire rice mixture over and let stand for another 10 minutes. Keep rice in some type of thermal container.
Spicy Chili Mayo:
- 1 cup mayonnaise (recommended: Kewpie)
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 1 teaspoon tamari
- 1/2 tablespoon lime juice
- 1/2-ounce chili paste
Mix all ingredients thoroughly and refrigerate.
Yield: 1 cup / 8 portions
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.