Spicy Kiwi and Walu Sushi Rolls

Many years ago, I came across a recipe in a cookbook that intrigued me. It was for a sauce made from kiwi, mint and jalapeno to be used with sea bass sashimi. I never had the opportunity to try it and have since lost the book as well as recollection of the book’s title. But the idea of the flavor combo has been haunting me for years.  I gave in to this curiosity a few days ago and created this sushi roll with some of the same flavors.

Walu, or Hawaiian escolar, began as my base.  This fish is delicious when paired with fruit and to bring out more flavor in the fish, I seared it for about 5 seconds on each side. Next, matchstick sized cucumbers along with slivers of mint joined the walu inside of the sushi roll, which was topped with thin slices of kiwi. Rather than using jalapenos, I opted to bring it all together with a light drizzling of Thai style sweet chili sauce.

Spicy Kiwi and Walu Sushi Roll

Makes 4 sushi rolls, 32 pieces  

4 4in x 7in sheets nori

3 1/2 – 4 cups prepared sushi rice

2 kiwi

8 oz walu, slightly seared and cooled

1/2 cucumber, peeled seeded and cut into matchstick sized pieces

2-3 sprigs of fresh mint

1 tsp flying fish roe, optional

Thai style sweet chili sauce, as needed for drizzling

To prepare the kiwi, cut ends away. Using a teaspoon (not measuring), slip the spoon under peel and rotate the kiwi in a complete circle. Remove spoon and release fruit from outer peel. Repeat with remaining kiwi.  Cut each kiwi into 10 slices.  Lay 1 sheet of nori horizontally on a work surface and lay a piece of plastic wrap on top.  Place 5 slices of kiwi end to end, being sure that the slices overlap and extend the full length of the nori. Repeat with remaining slices and set aside.

To assemble rolls, place nori horizontally on the cutting board so that the rough side faces upwards. Cover entire surface of nori with a thin even layer of prepared sushi rice. Flip nori over. Cut walu, about 2 ounces, into thin strips and extend across the center of the nori.  Top with 1/4 of the cucumber sticks. Pull leaves from mint sprigs and tear into thin slivers to place on top of the cucumbers.

Roll according to the technique for rolling inside out rolls.  Place a paper towel on top of the kiwi slices to remove excess moisture. Carefully remove paper towel and lay kiwi sheet, plastic wrap side upwards on top of the sushi roll. Using a bamboo rolling mat that is not covered with plastic wrap, carefully adhere kiwi to sushi roll. With plastic wrap in tact, cut roll into 8 pieces. With plastic wrap still intact, gently shape roll once more with bamboo rolling mat. Lift plastic wrap away. If desired, top each piece with a little flying fish roe and drizzle with Thai style sweet chili sauce. Repeat steps to make 3 more sushi rolls.

*To contemplate: During my experiments, I also created a similar roll that did include the jalapeno flavor as a side item. Walu, shredded daikon radish, and mint composed the inside of the roll and were topped with kiwi. For the spice, a cucumber cup filled with a scoop of jalapeno granita to be eaten with each bite of sushi replaced the sweet chili sauce.