Golden and Summer Kiss "Sushi" Rolls
This melon "sushi" is sure to wow your guests. It's gorgeous, unique, and of course, incredibly tasty!
Kiss Melons work perfectly rolled into the sushi rice, surrounded with fresh herbs and encased in Nori. Imagine, if you will, a sweet and simple fruit salad, with a side of spicy sticky rice. This flavor combination might surprise you, but it's remarkably delicious - and that's a promise!
Golden and Summer Kiss "Sushi" Roll Recipe
Serves about 4 as an appetizer
Prep Time: 1 hour: 20 minutes
Active Work Time: 20 minutes
For the sushi rice:
1 cup dry glutinous rice (This does not mean it contains gluten. I like to use Calrose -- which is available at most major markets.)
2 cups water, divided
1 tablespoon rice vinegar
1 tablespoon granulated sugar
1 teaspoon sea salt
For the filling and assembly:
1-1/2 tablespoons finely grated or minced jalapeño pepper, divided
1 cup loosely packed cilantro leaves, washed, dried and divided
About 1 dozen (approximately 1/4 X 4-inch) cuts of Golden Kiss Melon, divided
About 1 dozen (approximately 1/4 X 4-inch) cuts of Summer Kiss Melon, divided
3 sheets Nori (seaweed)
1/2 of a small lime
Sprinkle of Togarashi (see recipe note)
You will also need: 1 sushi mat and plastic wrap
For the rice:
1. Rinse the rice with cold water. Then in a small saucepan, combine it with the water, vinegar, sugar and salt.
3. Place the pan over high heat and bring to a boil. Then reduce the heat to low, cover, and simmer until all of the liquid has been absorbed, about 15 minutes.
4. Spread the rice out on a baking sheet and fan it with a sushi mat or magazine. Then lay damp paper towels over it. Let it cool to room temperature. Place it in the refrigerator, with the the damp towels for at least 30 minutes. (The rice dries out very quickly without being kept moist.)
For the filling and assembly:
5. Prepare a bowl of cold water and remove the rice from the refrigerator.
6. Place a piece of plastic wrap, about the size of the sushi mat, directly on top of it. Then place one Nori sheet on top, shiny side down. Nori sheets have subtle lines about an inch or so apart -- these lines should be horizontal.
7. Dip your hands in the prepared bowl of water and then add enough rice to coat the bottom 2/3 of the Nori in a thin, even layer, about an inch from the bottom edge -- about 1-1/2 cups. (The rice will stick to your hands without the water.)
8. Then, horizontally, in the center of the rice, spread about 1-1/2 teaspoons of the grated jalapeño, followed by 1/3 cup of the loosely packed cilantro. Place 4 cuts of each type of melon on top of the cilantro.
9. Using the sushi mat for constant support, carefully and tightly, roll away from you. Use a bit of water on the Nori to seal the roll.
10. Use a very sharp knife to cut the roll into about 7 pieces (or as desired).
11. Drizzle with lime juice, sprinkle with Togarashi, and serve immediately.
Togarashi is the Japanese word for red chili peppers. It’ll add a bit of heat, and can be found in most Asian grocery stores. If you have your own favorite ground hot (or mild) chile powder, you can use that, too.