Uses for Mizuna/ Lap Chong Sushi Roll

Mizuna is a variety of green commonly found in mesclun salad mix. But if you’re fortunate enough to get some mizuna on it’s own, you’re in for a treat. It has a pleasant bitterness that is less sharp than arugula with a hint of mustard flavor. Naturally, mizuna makes a delightful salad when paired simply with thin curls of daikon and flavorful vinaigrette, but it also makes a nice sushi component. Try adding mizuna to surf and turf style rolls or steamed lightly in green tea and orange peel for a tasty veggie thin roll.

To wash mizuna, gently submerge leaves into an ice bath and allow dirt particles to settle. Remove from ice bath and place in a large colander. Rinse with cold water, shake away excess water and allow to strain for several minutes before using. Store loosely covered in the refrigerator for 3-4 days.

 Lap Chong and Mizuna Maki 

Lap Chong is a sweet Chinese sausage that needs to be fully cooked before use. When paired with mizuna, the sweetness of the sausage is showcased. A drizzle of your favorite Chinese hot mustard is a good replacement for wasabi and soy sauce. This roll also works well with a salad of mizuna, crisp daikon curls and seedless red grapes tossed in mustard vinaigrette.

Lap Chong and Mizuna Maki

Makes 2 rolls or 12 pieces

2 pieces of nori, 4in x 7in

about 1 cup prepared sushi rice

1 link of lap chong, fully cooked and cooled

about 4-6 leaves of mizuna

1/2 tsp toasted sesame seeds

hot Chinese style mustard, optional

Cut prepared lap chong half lengthwise, then cut each piece in half again lengthwise.

Place one sheet of nori horizontally, rough side facing upwards, on a bamboo rolling mat. Cover the bottom 2/3 of the nori with a thin even layer of prepared sushi rice. Sprinkle 1/4 tsp sesame seeds over the sushi rice. Place 2 pieces of lap chong horizontally, end to end in the center of the rice. The edges of the lap chong may extend over the sides of the nori but can be cut away later. Place 2-3 leaves of mizuna on top of the lop chong, just enough to extend the length of the sushi roll.

Roll according to the method for rolling thin sushi rolls. Allow to set seam down on cutting board for at least 2 minutes before cutting. Repeat steps with remaining ingredients. Trim lap chong that extends from the ends of the sushi roll if desired. Cut each sushi roll into 6 pieces.

Serve with hot Chinese style mustard if desired.