Recipe: Raw Nori Hand Roll with Teriyaki Coconut Fillet
In honor of the “Jiro Dreams of Sushi” kick we’ve been on after seeing the amazing film, here’s our the recipe for a Raw Nori Hand Roll that we got from Silverlake’s Cru:
Raw Nori Hand Roll with Teriyaki Coconut Fillet
Ingredients
1/2 cup raw cashews
1/2 cup daikon radish
Coconut
Teriyaki sauce*
Watermelon radish
Pea shoots
Sprouts
Wasabi
Pureed coconut
Garlic
Lemon juice
Salt and pepper
Nori
Instructions
For the “rice,” soak the cashews in water for an hour, then feed them through the shredding attachment of the food processor. Feed the radish through the shredding attachment too. Combine the cashews and daikon radish with salt and pepper to taste.
For the teriyaki coconut fillet, take the meat from one coconut. Cut meat into one inch strips on the bias. Coat liberally with sauce*, then dehydrate the meat at a slow temperature for up to 6 hours.
Shave watermelon radish paper thin on a mandolin.
Take a half sheet of nori cut into a triangle, and roll the “rice,” teriyaki coconut fillet, shaved watermelon radish, pea shoots, and sprouts inside.
For the wasabi aioli, combine a desired amount of wasabi, pureed coconut, garlic, salt, and lemon juice. Serve on the side with grated raw ginger.
* The recipe for Cru’s unique teriyaki sauce is a secret, but Krimmel says simple sauces are easy to make at home. To mimic a white fish, he suggests a liberal coating of oil, salt, and pepper. For a more eel-like flavor, try a combination of sesame oil and tamari.
