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1
Heat a large nonstick skillet over high heat.
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2
Add 1 tablespoon of grapeseed oil, and swirl to coat the pan.
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3
When the oil shimmers, add the garlic, ginger, and onions and saute, stirring occasionally, until soft and browned, 6 to 8 minutes.
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4
Add the thyme, paprika, and goat peppers, and stir to mix.
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5
Mix in the pork, and cook for 3 to 5 minutes, then add the soy sauce and saute for another 2 minutes.
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6
Add the peas, and rice and toss thoroughly until heated through.
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7
Adjust the seasonings with salt and pepper, and let cool.
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8
Arrange a sheet of the nori, shiny side down, on a rolling mat.
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9
Have a small bowl of water handy.
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10
Place the scored side of the conch on the bottom half of the nori sheet, and season with salt and pepper.
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11
Fill with the rice, and then roll.
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12
Wet the edge, and press the mat to seal.
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13
Repeat with the remaining nori, conch, and rice.
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14
Allow the maki to rest, seam side down, for 2 minutes.
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15
Fill a fryer or heavy medium pot 1/3 full with the oil and heat over high heat to 425 degrees.
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16
Place the flour in a medium bowl and slowly whisk in the ginger beer.
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17
Pour in enough club soda so that the mixture resembles a light pancake batter.
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18
Dip the rolls in the batter and fry all at once, turning as necessary, until golden, 4 to 6 minutes.
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19
Remove the rolls with a mesh spoon and drain on paper towels.
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20
Season, to taste, with the salt and pepper.
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21
With a sharp knife, slice each roll in 1/2.
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22
Cut 1 half straight across, and cut the other half diagonally into 2 pieces.
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23
With a spoon, drizzle the aioli onto the plates in a zigzag pattern, and arrange the rolls over, and serve.
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24
In a food processor, combine the peppers, garlic, and mustard, and process.
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25
With the machine running, add the oil slowly, until the mixture emulsifies.
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26
Add the oil more quickly, until the mixture is mayonnaise-like.
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27
Add the lime juice, and adjust the seasons with salt and pepper.
