Recipe courtesy of Flying Mango

Hillbilly Sushi Rolls

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  • Level: Intermediate
  • Total: 3 hr
  • Active: 1 hr 35 min
  • Yield: 4 servings
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Ingredients

8 large collard green leaves

One 1-gallon can stewed tomatoes 

1 large or 2 medium sweet potatoes 

2 cups medium-grain white or gold rice 

1 pound smoked beef brisket, minced finely 

One 6-ounce jar jalapeno jelly 

1 cup heavy whipping cream 

2 tablespoons jarred horseradish 

1 cup sour cream 

Lemon juice, to taste 

Salt

Directions

  1. Bring a large pot of water to a strong boil.
  2. Remove the woody stems from the collard greens using the tip of a sharp knife.
  3. Carefully lower the collard greens into the boiling water with a steamer basket or a long pair of tongs. Cook over high heat until the collards lose their starchy rigidity and become pliant, about 1 minute, then carefully remove from the water and lay on a paper-towel-lined plate. Allow the greens to cool before handling.
  4. Meanwhile, prepare a smoker or grill for indirect cooking at 225 degrees F.
  5. Drain the stewed tomatoes of their juice (reserve the juice) and add the tomatoes to a disposable aluminum pan. Place tomatoes in the smoker. Allow to smoke until the tomatoes acquire a savory smoky fragrance, about 1 hour. Remove the tomatoes.
  6. Puree the smoked tomatoes into a thick sauce in a blender. If the tomatoes are too thick, thin the puree with the reserved tomato juice. Keep warm.
  7. Fill a large pot with cold water. Mince the sweet potatoes into roughly 1/2-inch cubes. Add the sweet potatoes to the cold water.
  8. Bring to a boil over high heat. Cook until sweet potatoes can be easily pierced with a knife, about 20 minutes. Drain in a colander and let cool.
  9. Meanwhile, add 3 cups water to the rice in a saucepot. Bring to a boil, then cover and reduce to a simmer. Cook until rice is fluffy and the water has either cooked into the rice or evaporated off.
  10. Combine sweet potatoes, brisket, rice and jalapeno jelly in a large bowl.
  11. Whisk the heavy cream and horseradish into the sour cream in medium bowl. Season with a touch of lemon juice and salt. Keep cool.
  12. Assembly: On a clean cutting board, lay one blanched collard green on top of another, orienting them so that the stem seams do not line up and weaken the finished roll. Along the center line of the greens, add one quarter of the sweet potato filling mixture. Tightly roll the greens over the filling like a wide sleeping bag, then slice into 1-inch-wide pinwheels. Repeat with remaining greens and filling.
  13. Spread a 2-ounce ladle of the smoked tomato puree on a plate.
  14. Carefully transfer the rolls to the plate with a long spatula. Finish with a zig-zag drizzle of horseradish crema.