Korean Sushi Rolls With Walnut-Edamame Crumble

Name: Korean Sushi Rolls With Walnut-Edamame Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sushi rice, rinsed well; 2 cups water; 1 tablespoon canola oil; 2 cups coarsely chopped walnuts; 1 cup (4 ounces) shelled edamame; 3 tablespoons molasses; 1 1/2 tablespoons soy sauce, plus more for serving; 1 tablespoon toasted sesame seeds; 10 sheets of nori, see Note; 20 shiso leaves, see Note; 10 nori-length pieces of pickled daikon or other Asian pickled radish, see Note; 2 large carrots, cut into thin 2-inch-long matchsticks

Servings: persons

2 cups sushi rice, rinsed well
2 cups water
1 tablespoon canola oil
2 cups coarsely chopped walnuts
1 cup (4 ounces) shelled edamame
3 tablespoons molasses
1 1/2 tablespoons soy sauce, plus more for serving
1 tablespoon toasted sesame seeds
10 sheets of nori, see Note
20 shiso leaves, see Note
10 nori-length pieces of pickled daikon or other Asian pickled radish, see Note
2 large carrots, cut into thin 2-inch-long matchsticks

1
In a medium saucepan, bring the rice and the water to a boil. Cover and cook over low heat for 15 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 10 minutes. Scrape the rice into a bowl. Cover with a kitchen towel and let stand until cool enough to handle, about 30 minutes.
2
Meanwhile, heat the oil in a medium nonstick skillet. Add the walnuts and cook over high heat, stirring, until lightly toasted, about 3 minutes. Add the edamame, molasses and the 1 1/2 tablespoons of soy sauce and cook over moderately high heat, stirring, until sticky, about 5 minutes. Stir in the sesame seeds. Transfer to a bowl and let cool.
3
Set 1 nori sheet on a bamboo sushi mat. With lightly moistened hands, pat 2/3 cup of the sushi rice onto the nori in a rectangle that covers the lower two-thirds of the sheet, about 1/3 inch thick. Crush 2 rice grains in the empty corners to act as glue. Arrange 2 shiso leaves over the rice. In the center of the shiso, arrange a piece of daikon, 2 tablespoons of carrots and 2 tablespoons of the walnut-edamame mixture. Lift the end of the bamboo mat nearest you up and over, pressing to tuck the filling into a cylinder. Tightly roll up the fillings. Repeat to form the remaining 9 rolls. Cut each roll into 6 pieces and transfer to a platter. Serve with soy sauce.

794

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups sushi rice, rinsed well, 2 cups water, 1 tablespoon canola oil, 2 cups coarsely chopped walnuts, and more.

Yes, Korean Sushi Rolls With Walnut-Edamame Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!