The good thing about the heat is the general draw to eat lite bites. Salads, fruit, smoothies, and sushi are our ideal steamy weather repertoire. Who wants to be weighed down by heavy carby meals in 90 degrees? Not you. Chef Tara Punzone of Real Food Daily in LA has agreed to share her amazing kimchi maki roll recipe because she’s a nice Chef. You CAN make your own sushi, we believe in you. And it can be healthier, tastier, and more delicious than any other.
Here’s how;
Kimchi Maki
Maki Rice:
- 1 cup cooked jade pearl rice
- 1 tsp Brown rice vinegar
- 1 tsp Mirin
- Sea salt
Cook rice. While still hot, drizzle the vinegar and mirin over the rice. Gently toss all together. Let rice cool completely before assembling the roll.
Maki Roll:
- 1 sheet toasted nori
- ½ cup maki rice
- 2 oz kimchi (Wildbrine brand is my favorite)
- ½ avocado
- 4 slices red pepper
- 4 pieces grilled asparagus
- 1 scallion
- Pea shoots
- Sesame seeds to garnish
Place nori sheet on bamboo mat, long side towards you. Spread ½ cup rice evenly over nori leaving a 2 inch border along the top. Layer your ingredients one by one evenly across the rice (letting the asparagus heads and pea shoot tops stick out on each end). Using the bamboo mat as an aid, beginning with the long side closest to you, roll the nori gently but tight. Moisten the exposed end of the nori with water and seal the roll. Cut roll into 8 equal sized pieces. Top with sesame seeds.
Sweet Miso Dipping Sauce:
- 1/2 cup agave
- ¼ cup white miso
- 2 TBS sesame oil
- 1 TBS tamari
- 1 TBS lemon juice
- 1 TBS fresh ginger – minced
Put all ingredients into a high speed blender, except the sesame oil, and blend. Slowly add the sesame oil to emulsify.
Chef Tara Punzone is an accomplished vegan, raw food, earth and health conscious chef. As a vegan of 19 years and a passport filled with experience, her 100% plant based cuisine exudes creativity, depth and flavor. Chef Tara is currently the Culinary Director for Real Food Daily in Los Angeles.